WALDORF CHICKEN

WALDORF CHICKEN

• 6 chicken breasts, boned and skinned
• 1 c. unsweetened apple juice
• 1/4 tsp. ground ginger
• 1 tbsp. cornstarch
• 2 c. unpared red apples, chopped
• 2 stalks celery, sliced
• 3 tbsp. raisins
• 1 tbsp. sliced green onion
• 1 tbsp. lemon juice
• 1/4 tsp. salt, opt.

Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet. Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done.
Remove chicken. Mix remaining apple juice and cornstarch. Stirring constantly. Add remaining ingredients. Arrange chicken on plate. Top with sauce.

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).