ROAST CHICKEN WITH ALMONDS

ROAST CHICKEN WITH ALMONDS

• 10 chicken breast halves
• Salt and pepper
• 1 (5 1/2 oz.) pkg. slivered almonds
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 (10 1/2 oz.) can cream of chicken soup
• 1/4 to 1/2 c. dry white wine, or water or other liquid
• Parmesan cheese

Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours uncovered. Serves 8 to 10.

SICILIAN CHICKEN

SICILIAN CHICKEN

• 1 tbsp. plus 1 tbsp. saffron ace
• 1 lg. onion, sliced
• 1 lg. green pepper, sliced
• 1/2 c. fresh mushberries, sliced
• 1 1/2 lbs. boneless chicken cubed
• 18 oz. can tomato sauce
• 16 oz. tomatoes, chopped drained
• 1 tsp. Worcestershire sauce
• 1 tsp. oregano
• 1/2 tsp. basil
• 1/4 tsp. garlic powder
• Lite salt and pepper to taste

Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone. Add remaining ingredients.
Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings (1 protein, 2 vegetables per serving).

BAKED CHICKEN BREASTS

BAKED CHICKEN BREASTS

• 8 chicken breast halves, skinned
• 8 slices Swiss cheese
• 1 can cream of chicken soup
• 1/3 c. white wine
• 1 c. Pepperidge herb stuffing mix
• 1/4 tsp. melted butter or margarine

Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.