ITALIAN CHICKEN

ITALIAN CHICKEN

• 2/3 c. flour
• 1 tsp. salt
• 1/2 c. vegetable oil
• 1 green pepper
• 1/2 tsp. pepper
• 1/2 tsp. garlic salt
• Sliced onion
• 1 lg. jar spaghetti sauce

Chicken (boneless) breasts, quartered Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken, brown in oil, then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover and simmer about 1 hour. Serve with spaghetti.

HONEY SPICED CAJUN CHICKEN

HONEY SPICED CAJUN CHICKEN

• 10 oz. pounded chicken breast
• Cooked linguini
• 3 sliced mushrooms
• 1 diced tomato
• 2 tbsp. mustard
• 4 tbsp. honey
• 3 oz. cream

Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both sides until it is done. Take chicken, slice, put back in pan with a little oil, the diced tomato and mushrooms for 2 minutes. Add the honey, mustard and cream. Cook for 5 minutes at medium heat. toss in linguini. Serves 2.

CHICKEN TIKKA

CHICKEN TIKKA

• 5/8 c. yogurt
• 4 crushed garlic cloves
• 1 1/2 inch fresh ginger, peeled & chopped
• 1 sm. onion, grated
• 1 1/2 tsp. chili powder
• 1 tbsp. ground coriander
• 1 tsp. salt
• 4 chicken breasts, skinned & boned
• 1 lg. onion, thinly sliced into rings
• 2 lg. tomatoes, sliced
• 2 tbsp. coriander leaves

Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through.
Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.