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.