CHICKEN

4-12 oz size breasts halved
1 onion. quartered
3-Celery stalks with tops,
coarsley chopped
2 pared carrots,halved
1 can Swanson chicken broth
(I Have used 2 cans)
2 10 oz packages of broccoli spears
4 TBSP sherry--the real stuff
1/2 cup heavy cream, beaten
3/4 cup half and half (fat free--delicious!)
1/4 cup butter
1/2 cup parmesan cheese--grated-the best
1/2 cup flour
1/8 tsp salt and dash of pepper

DIRECTIONS;
Place chicken,celery.carrots.onions and chicken broth in skillet
cover and cook till tender--45 minutes or so.
Remove bones. strain broth

cook broccoli divide
into 8 1 1/2 cup lightly greased casserole dishes.--or large casserole dish

PLace chicken breast on broccoli put dash of sherry on each chicken breast

MAKE SAUCE
Melt 1/4 cup butter and add 1/2 cup of unsifted flour--stir till smooth Add 1/8 tsp salt and dash pepper
Add 2 1/2 cups of broth and 3/4cups light cream.
Bring to boil,add 3 tablespoons of sherry Simmer 2 minutes or so to thicken sauce
Pour about 1/4 cup of sauce over each breast

Cool the remaining 3/4 cups of sauce
Beat 1/2 cup of heavy cream till stiff and combine with the 3/4 cup of cream sauce
Pour over chicken and sprinkle each chicken breast
with 1 tablespoon of parmesan cheese--the best!!!

Refrigerate casserole(s) overnight
Allow casserole(s) to sit at room temperature for ten minutes
Preheat over to 350° Cook till bubbly -35 minutes --or till brown
Garnish with parsley

Serve with garlic French bread and Pound Cake(with strawberries!!!!) for dessert and whatever else you like!!

1/2 pound boneless skinless chicken breasts
1/2 cup mashed potato flakes
1/2 cup seasoned bread crumbs
Egg substitute equivalent to 1 egg
2 Tablespoons olive or veggie oil

DIRECTIONS;
Flatten chicken to 1/2 inch thickness; cut into strips.
In shallow bowl, combine the potato flakes and bread crumbs.
Dip chicken in egg substitute, then in potato mixture.
In a skillet, cook in oil for 4-5 minutes or until golden brown

4 boneless chicken breasts, cut into fourths
1 8 oz. Russian salad dressing
1 envelope dry onion soup mix
1 10 oz. jar apricot preserves
flour for dredging

DIRECTIONS;
Roll each chicken piece in flour
place chicken in baking pan,

Bake at 350 for 30 minutes.

Mix salad dressing, soup mix and preserves.

Pour over chicken
Bake at 350 for an additional 30 minutes,

basting occasionally

GOOD with Mashed Potatoes or RIce

24 chicken wing drummettes
1 envelope Hidden Valley Ranch mix
1/3 c. melted margarine
1/4 c. hot pepper sauce (less, if desired)
3 Tbsp. vinegar
1/2 tsp. paprika

DIRECTIONS;
Preheat oven to 400

Dredge chicken pieces in salad dressing mix.
Dip in mixture of margarine,
pepper sauce and vinegar.

Arrange on baking pans
and sprinkle with paprika.

Bake 25-30 minutes.
Turn, sprinkle with paprika;
bake for 20-25 min, or until brown.

1 Cup sliced fresh mushrooms
2 Tbsp. butter
1 (3 lb.) chicken, cut up
3 Tbsp. olive oil
4 green onions sliced
1 clove garlic, minced
1/2 Cup broth
2 Tomatoes, cut in wedges and seeded
1/4 tsp. thyme
1 Tbsp minced parsley

DIRECTIONS;
Saute mushrooms in butter for
about 2 minutes and set them aside.

Sprinkle chicken with salt and pepper
then saute in hot oil until brown.
Remove chicken from skillet
set aside and reserve drippings.

Saute onion and garlic in drippings
until onion is soft.

Stir in broth, tomatoes, thyme,
salt and pepper,
scraping the bottom of the skillet
to get the brown bits.

Cover and simmer 30 minutes
or until chicken is tender.
Add sauteed mushrooms
and sprinkle with parsley

2-1/2 pounds boneless, skinless chicken,
2 tablespoons oil
1 teaspoon salt
1/2 teaspoon oriental five-spice powder
3 tablespoons cornstarch
1 clove garlic, minced very fine
1 8-oz. can sliced peaches, liquid included
1 tablespoon sugar
2 tablespoons lemon juice
1/2 cup chicken broth
2 teaspoons cornstarch
1 tablespoon water
12 ounces snow peas
Hot cooked rice

DIRECTIONS;
Heat a wok or deep fry pan over
medium-high to high heat.
Add 1 tablespoon of oil.
When the oil is hot,

add the chicken and stir-fry.
Turn often, browning on all sides.

Remove from wok and keep warm.
Add 1 tablespoon oil to wok and heat.
Add the garlic and stir-fry until just browning
. Add the peaches and sugar,
stirring until the sugar is melted
and peaches are warm.

Add the lemon juice and broth.
Bring to a boil.

Mix the cornstarch with the water,
blend thoroughly, then add to the wok
and stir in immediately.

Add the snow peas,
cover and steam for 30 seconds.

Return the chicken to the wok
Cover until chicken is reheated,
1-2 minutes.

Serve over hot rice.

1 1/4 c Cranberries, chopped
1/2 c Apple, diced
1/4 c Walnuts, chopped
2 ts Walnuts, chopped
4 Chicken Breasts, skinless
, Boneless, pounded 1/2" thick
1 c Monterey Jack, shredded

DIRECTIONS;
Preheat oven to 350
Combine cranberries, apples
and walnuts in a medium glass bowl.

Place breasts in a 13x9 baking pan.
Top each breast with 1/3 cup filling.
Bake for 30 minutes,
or until chicken is no longer pink inside.

Top each breast with 1/4 cup cheese.
Bake for an additional 5 minutes,
or until cheese has melted.

1 fryer or 4 breasts
1/2 c. all-purpose flour
salt and pepper
1 tsp. paprika
2 Tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, sliced
1 green pepper, chopped
1/2 c. dry red wine OR chick broth
2 Tbsp. chopped parsley
1 bay leaf
1-1/2 tsp. Italian seasoning
hot cooked spaghetti

DIRECTIONS;
Place flour, salt, pepper and
paprika in plastic bag.

Add 1 chicken piece and shake to coat.
Set coated chicken aside
and repeat with remaining chicken.

Heat oil in large skillet,
add chicken and brown well
on all sides.

Remove chicken and set aside.

Add onion, garlic and green peppers
and saute until onion is transparent.

Add tomatoes, parsley, bay leaf,
Italian seasoning, salt, pepper
and wine or broth and stir well.
Slowly bring to boil.

Return chicken to skillet and
spoon sauce over chicken.

Cover and simmer 45 minutes
or until chicken is tender,
stirring and turning chicken
during cooking.

Uncover, skim surface of sauce
remove and discard bay leaf.

Serve with spaghetti.

2 tablespoons butter
1 (8 oz.) pkg. fresh mushrooms, sliced
1/4 cup flour
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika
4 skinless boneless chicken breast halves
1/3 cup butter
1 cup chicken broth
1/4 cup lemon juice
1/2 cup sour cream

DIRECTIONS;
In skillet, melt 2 tablespoons butter,
add mushrooms and cook
over medium heat until
mushrooms are tender.
Remove from pan and set aside.

Stir together flour, salt, pepper and paprika.
Coat chicken breasts in flour mixture.
Reserve remaining flour mixture.

In same skillet, melt 1/3 cup butter,
add chicken and cook over
medium heat 5 minutes, turning once.

Place chicken to one side of pan.
Add 1 tablespoon reserved flour mixture
to butter, stir until smooth and bubbly.
Add chicken broth and lemon juice
and cook over low heat,
stirring constantly, 5 minutes.

Cover and continue to cook, stirring occasionally,
until chicken is tender,
about 10 minutes.

Remove chicken breasts, keep warm.

Stir in mushrooms and sour cream
and heat through.

Serve sauce over
chicken breasts and hot rice

4 large boneless chicken breasts halves
1 small bag fresh spinach
1 cup loosely crumbled feta cheese
2 Tbsp. olive oil
1/4 tsp. garlic powder
2 Tbsp. butter

Toothpicks

Gravy for chicken breasts:
1 cup fresh mushrooms
2 Tbsp. butter
1 Tbsp. flour
3/4 cup chicken broth

DIRECTIONS;
Pound chicken breasts flat.

Sauté spinach in olive oil
and garlic powder for 4 minutes.

Spread spinach over chicken breasts.

Sprinkle 1/4 cup feta cheese over
spinach. on each breast

Roll chicken breasts closed
and seal firmly with toothpicks

Slightly brown chicken breasts
on all sides in butter.

Place breasts in ungreased
baking dish with tight lid
bake covered for 1 hour at 350
. (Do not add liquid; will make its own.)

Gravy
Sauté mushrooms in butter.
Add flour, stirring until well coated.
Add chicken broth and simmer
until thickens.
Pour over chicken breasts to serve.

2 lbs. boneless, skinless chicken breasts
1 cup sour cream
2 eggs
2 cups cornflake crumbs
1/4 cup sesame seed
1/4 cup parmesan cheese
2 TBS parsley flakes
2 tsp. paprika
1 tsp. garlic salt
1/2 tsp. pepper
1/4 cup melted margarine
**For dipping: Sweet & Sour Sauce OR
Honey Mustard OR Ranch Dressing

DIRECTIONS;
Heat oven to 400

Cut chicken into 1/2 inch strips.

In small bowl combine
sour cream and eggs.

In another bowl,
combine cornflake crumbs,
sesame seed, parsley, cheese,
paprika, garlic salt and pepper.

Dip the chicken pieces
in the sour cream mixture
then roll in the crumb mixture,
coating evenly.

Place on a 15 by 10 inch jelly roll pan.
Drizzle with melted margarine.

Bake at 400 for 25-35 minutes
or until light brown.

Serve warm with sauce if desired.

4-6 Skinless Boneless Chicken Breast
1 Package Lipton Onion Soup Mix
16 oz Can Whole Cranberry Sauce
10 oz Bottle French Salad Dressing(Reduced Calorie)

DIRECTIONS;
Combine the soup, salad dressing
and cranberry sauce.
Add the chicken,
cover and let stand for 30 minutes,
turning once.

Bake at 350 for 1 1/2 hours
in a covered dish.
Turn the chicken half way through

NOTE: Be sure to use the reduced calorie salad dressing

Serve over hot cooked rice or noodles

2 10 oz. pkgs frozen broccoli
cooked and drained
6 chicken breasts, cooked and cubed
2 cans cream of mushroom soup
1/2 cup of milk
1 teaspoon lemon juice
3/4 cup mayo
1/2 tsp. curry powder
1 c. shredded cheddar cheese
1/2 cup bread crumbs
1/2 cup herbed stuffing mix
2 tablespoons margarine-melted



DIRECTIONS;
Arrange broccoli in a
light greased 12x8x2 inch baking dish

Spread chicken on top.

Combine mushroom soup, milk,
lemon juice, mayo, curry powder,
and cheese.
Mix until blended.

Pour over broccoli and chicken.

Mix bread crumbs, stuffing mix
and margarine.
Sprinkle on top of casserole.

Bake at 350 for 40 minutes.

(These round dumplings are not your
traditional chicken and dumplings,
and you'll love the peppery difference.)

1 1/2 cups milk
2/3 cup frozen peas
1 cup frozen sliced or diced carrots
1/2 cup frozen pearl onions (optional)
2 cups cut-up cooked chicken
2 cans condensed cream of chicken soup
1 cup Original Bisquick
1/3 cup milk
1/2 teaspoon pepper
  Chopped fresh parsley, if desired

DIRECTIONS;
Heat 1 1/2 cups milk, the peas, carrots,
pearl onions, chicken and soup to boiling
in 3-quart saucepan.

Mix Bisquick, 1/3 cup milk and
the pepper until soft dough forms.

Drop dough by 8 spoonfuls
onto chicken mixture.

Cook uncovered over low heat 10 minutes.
Cover and cook 10 minutes longer.
Sprinkle with parsley.

Suggestion.... serve over
cooked rice or noodles.

Note: For Low Fat and Less Calorie
recipe use: Reduced Fat Bisquick
1% or Skim milk
Fat Free (cream of chicken)Soup.

4 chicken breast halves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
1 large onion, finely chopped
1 teaspoon paprika
1-1/2 cups green onions, chopped (about 6, including green part)
1/2 cup orange juice
2 tablespoons Bourbon
1 cup chopped fresh peaches (about 2 medium peaches)
Dash nutmeg

====================
 Preheat oven to 400 degrees.
Sprinkle chicken breast halves with salt and pepper.
Place in a 13- by 9-inch baking pan and set aside.
In a medium skillet, melt the butter over medium heat.
Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
  Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes.
Spread the onion mixture evenly over the chicken, spoon the orange juice and Bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally.

Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink.

  Remove the chicken from the pan, place on a serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately. Prep time: 15 minutes
Cook time: 1 hour
Source: Dori Sanders via Bob @ CR

1/4 cup chopped onion
1 cup diced celery
1 tbls butter
1 can mushroom soup
1/3 cup chicken broth
1 can chow mein noodles
1 tbls soy sauce
2 cups diced chicken
1/2 cup cashew nuts
pepper to taste

===================
Saute onions and celery with tablespoon butter.
Add mushrom soup and chicken broth.
Season with soy sauce and pepper.
Add chicken and simmer for a few minutes.
Put in 1 qt. casserole dish and sprinkle with noodles and cashew nuts.
Bake at 350º for 20 to 25 minutes.