CHICKEN KABOBS

CHICKEN KABOBS

• 3 boneless chicken breasts
• 2 jars baby juice (Apple or peach juice)
• Teriyaki sauce
• Fresh garlic crushed
• One clove
• 2 jars baby food peaches

Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your taste. Cut chicken in pieces to place on skewer. Put in marinade overnight. Put chicken on skewers. Cook over grill. While cooking baste well with marinade. Serve with vegetables over rice.

MARINATED CHICKEN

MARINATED CHICKEN

• 1 c. soy sauce
• 1/3 c. lemon juice
• 1/4 c. dry sherry or wine
• 1/4 chopped green onion
• 1 garlic clove
• Pinch of pepper

Combine all ingredients in a glass or ceramic container and mix well. Marinate chicken for 12 to 24 hours then either grill or broil. Makes enough for 4 to 6 pieces of chicken.

CORDON BLEU

CORDON BLEU

• 3 whole chicken breast, split, skinned and boned
• 3 slices (4 oz.) Swiss cheese, cut in half
• 3 slices (4 oz.) boiled ham, cut in half
• 2 tbsp. margarine
• 1 can cream of chicken soup
• 1/4 c. milk
• Chopped parsley

Flatten chicken breast. Top each with 1/2 slice cheese, then ham. Secure with toothpicks. In skillet brown chicken side down in margarine or butter. Stir in soup, milk and cover. Cook over low heat for 20 minutes. Stir now and then. Top with parsley.

POTTED CHICKEN WITH PEPPERS AND MUSHROOMS

POTTED CHICKEN WITH PEPPERS AND MUSHROOMS

• 4 chicken breasts
• 3 green peppers
• 2 (3 oz.) cans mushrooms
• 1 lg. onion
• 4 potatoes
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 tsp. paprika
• Oil for browning
• 1 c. water

Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2 hours.
Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.

CHICKEN PIPLAF

CHICKEN PIPLAF

• 1 1/3 c. Minute Rice
• 1 envelope onion soup mix
• 1 can cream of mushroom soup
• 1 1/2 c. boiling water
• 4 tbsp. melted butter
• Sprinkle pepper and salt
• 4 pieces chicken

Combine all ingredients in an ovenproof dish. Brush chicken with melted butter and sprinkle with salt and pepper. Arrange on top of casserole mixture. Cover with aluminum foil and bake 1 hour and 15 minutes until chicken is done. Can be fixed ahead of time, and then baked.

CHICKEN AND RICE

CHICKEN AND RICE

• 3/4 c. rice
• 2 cans cream of chicken soup
• 1 pkg. Lipton cup soup cream of chicken
• 2 c. water
• Chicken pieces, about 2 lbs.

Mix rice, soups, water and put in greased 13 x 9 pan. Place chicken pieces on top and cover with foil. Bake at 325 degrees for 90 minutes. Remove foil and let brown 15 to 20 minutes more. Can be made the day before and refrigerated until you bake it.

CHICKEN IN ORANGE SAUCE

CHICKEN IN ORANGE SAUCE

• 4 chicken breast halves
• 1/4 c. flour
• Salt and pepper
• 4 tbsp. margarine
• 1 1/2 c. orange juice

Coat each half breast with seasoned flour. Melt margarine in pan and saute each side over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to 20 minutes more on reduced heat until done.
Serve over rice, if desired, with the sauce. Serves 4.

CHICKEN YUM YUM

CHICKEN YUM YUM

• 1/2 pt. sour cream
• 8 chicken breasts boned
• 8 slices ham
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1/4 c. sherry cooking wine, opt.

Bone chicken, wrap in slice of ham. Mix other ingredients together. Place chicken in baking dish and pour other ingredients over top. Bake about 2 hours at 325 degrees.

ORIENTAL CHICKEN

ORIENTAL CHICKEN

• 1 chicken breast, quarter, cut into slivers
• 1/2 c. onion, sliced
• 1/2 c. carrots, sliced
• 1/2 c. mushrooms, sliced
• 1 tbsp. peanut oil
• 1 garlic clove
• 2 tbsp. low, sodium soy sauce

Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat. Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked through and legs are tender and crisp about 10 minutes. Toss with soy sauce.

CHICKEN A LA KING

CHICKEN A LA KING

• 1/4 c. chopped onion
• 2 tbsp. chopped green pepper
• 2 tbsp. margarine
• 1 can cream of chicken soup
• 1/2 c. milk
• 1 1/2 c. cooked, cubed, chicken or turkey
• 2 tbsp. diced pimiento
• Dash red pepper

Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken and remaining ingredients. Heat and serve on toast or cooked rice. Serves 4.