General Tao's Chicken Wings

Found in Paelo Happy Hour by KellyMilton

If you like General Tao's chicken from Chinese restaurants, you'll like this appetizer

Ingredients:

4 T coconut amigos

4T rice vinegar

1 T sesame seed oil

1-2 T chili paste

3 cloves garlic minced

1/4 t. Ground ginger

1/8 cup honey

1/2 t arrowroot powder

2 pounds chicken wings

2 green onions sliced

1 t sesame seeds

Preheat oven to 400 degrees

In a small saucepan mix in first 7 ingredients and mix well. Bring mixture to a low boil over medium heat. Lightly sprinkle in the arrowroot powder while whisking continuosly to avoid clumping. Simmer for 3 minutes until the sauce thickens. Add a little more arrowroot powder if desired to,thicken the sauce further.

Rinse the chicken wings and pat them dry. Line a baking pan with foil. Place a wire rack on top of pan and oil with coconut oil.

Brush the sauce onto the wings and bake for 20 minutes. Remove the wings from the oven, turn them over, and brush on more sauce. Bake them for another 20-25 minutes or u tip skin is slightly crunchy. If necessary, broil them on high for 2 minutes to get skin crunchy.

Garnish the chicken wings with green onions and sesame seeds.

Chicken Fingers with Honey Mustard Sauce

Found in the book, Paelo Happy Hour by Kelly Milton 

Ingredients 

2/3 cup pork rinds

1/4 cup almond flour

1 T garlic powder

1 t arrowroot powder

1 t onion powder

1/4 t cayenne pepper

2 eggs

4 chicken breasts

Honey Mustard Dipping Sauce 

Mayonnaise ( I use Hellmans)

2 T spicy brown mustard 

1 T honey 

1/2 t horseradish 

Preheat oven to 450 degrees

Using a food processor, grind pork rinds until they are crumbs 

In a bowl,,combine the pork rinds, almond flour, garlic powder, arrowroot powder, onion powder and cayenne pepper. Set aside.

Line a baking sheet with foil and coat light with coconut oil or spray with avocado oil.

In a separate bowl, beat the eggs

Cut each chicken breast into 4-6 strips. Dip the chicken strips into the egg and then roll into the pork mixture and place them on the baking sheet. Bake the chicken for 25 minutes and then boil it on high for another 5-7 minutes until crispy. Watch the chicken carefully to make sure it doesn't burn while broiling.

Meanwhile make the dipping sauce. Combine dipping ingredients in a bowl and serve with chicken strips.

Healthier General Tso’s Chicken

Lately Tim has been ordering General  Tso's Chicken when we go out for Asian food. I found a recipe for this dish on Martha Stewart's site and modified it to be more healthy. Normally the chicken is coated in the egg white/cornstarch mixture and deep fried till golden brown. This version is pan fried in a drizzle of oil until crisp and tender.

Sauce:

• 1 tablespoon cornstarch
• 1/2 cup water
• 2 cups snow peas, trimmed and halved diagonally
• 4 garlic cloves, sliced
• 2 teaspoons grated fresh ginger
• 3 tablespoons brown sugar
• 2 tablespoons low salt soy sauce
• 1/4 - 1/2 teaspoon red pepper flakes

Chicken and Coating:

• 2 large egg whites
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound chicken, cut into bite-size pieces

1. For sauce: Mix together water and cornstarch until smooth. Stir in remaining ingredients. Set aside.
2. For chicken: Whisk together egg whites, cornstarch, salt and pepper. Stir in chicken.
3. To cook: Heat skillet over medium-high heat. Add a small amount of oil. Add half of chicken to pan,
dripping off excess coating. Cook, stirring occasionally until golden brown and cooked through. Remove from pan, add more oil if necessary and repeat with remaining chicken. Set the chicken aside.
4. Add sauce to skillet and cook until snow peas are tender and sauce is thickened. Add chicken (and any
collected juices) to skillet. Toss to coat.
5. Serve with rice.
Serves: 4

Bourbon Pecan Chicken

Tim and I tried this on Saturday night. Fantastic! This is the write up on Allrecipes that got me to try the recipe, "Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!" Tim and I agree this is a quick and simple recipe that taste great.

Prep Time: 20 Minutes
Cook Time: 10 Minutes

Ready In: 30 Minutes
Servings: 8

Ingredients:
1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast
halves
1/4 cup clarified butter, melted
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut
into small cubes
1/2 cup sliced green onions

Directions:
1. Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.

2. In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.

3. Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Chicken Stir Fry

Ingredients:
1 pound of chicken breast
1 T. sesame oil
2 T. oyster sauce
2 t. sugar
1 t. light soy sauce
3 stalks green onions
1/2 cup cauliflower
1/2 cup broccoli
1 small carrot
1 cup mushrooms
2 cloves garlic, minced
2 T. vegetable oil
4 t. cornstarch mixed with 1/3 cup water

Slice the chicken into thin strips. Place into a small bowl. Add sesame oil, oyster sauce, sugar and light soy sauce. Stir and and let marinate 1 hour.

Cut cauliflower, broccoli and any other vegetable into small bite size pieces. Cut green onion into 1/2 inch slices, including the green tops. Slice the carrot diagonally so that the slices are an oval shape. Slice mushrooms. Set aside vegetables.

Heat 2 T. vegetable oil in wok. Fry garlic until fragrant. Add marinated chicken and cook until it turns white stirring occasionally. Stir cauliflower, broccoli and carrots; cover and let steam 2 minutes. Add onions and mushrooms and stir for 1-2 minutes.

Pour in cornstarch mixed with water and stir well. Cook for an additional 1 minute. Serve with rice.

Pesto-stuffed chicken breasts

This recipe is from "An Occasion to Gather: Milwaukee Entertains" by the Junior League of Milwaukee.

Ingredients:
1 pound fresh spinach
1 T. olive oil
2 shallots finely chopped
2 T. butter or margarine
1/2 cup ricotta cheese
1/4 cup pesto
1/4 cup pine nuts toasted
1 egg yolk, lightly beaten
1/2 t. seasoned salt
1/8 t. pepper
8 boneless skinless chicken breasts
4 (1/8 inch thick) slices prosciutto, cut into halves
3 T. butter or margarine
3 T. fresh lemon juice
pesto
olive oil
lemon slices
Preheat oven to 350 degrees.

Stuffing:
In a non-stick skillet over medium heat, saute spinish in olive oil for 2 minutes. Place spinach in a colander and rinse with cold water to stop the cooking process. Drain. Press excess moisture from spinach, then chop.

In a skillet over low heat, cook shallots in butter,stirring frequently. In bowl, combine spinach, shallots, cheese, pesto, pine nuts, egg yolk, seasoned salt and pepper, mixing well. Set aside.

Pound chicken between sheets of waxed paper until flattened. Top each chicken breast with 1/2 slice prosciutto and spread with 1/8 of the stuffing. Starting as small end, roll to enclose filling and arranged seam side down in a greased baking dish.

In a small bowl mix butter and lemon juice. Drizzle butter mixture over chicken rolls. Bake in preheated oven 20 to 25 minutes or until chicken is cooked through, basting occasionally with pan juices. To serve, slice chicken and drizzle with pesto thinned with olive oil. Garnish with lemon slices. Makes 8 servings.

Impossible Chicken Pie

This recipe won $10,000 in a national cooking contest a number of years ago. The winner was June Herke from South Dakota.

Ingredients:
1 broiler-fryer chicken, cut up
2 cups water
2 t. salt (divided)
1 cup shredded mozzarella cheese (divided)
1 can (6 ounces) tomato paste
1 t. oregano
1/2 t. basil
1/2 cup small curd cottage cheese
2/3 cup prepared biscuit mix
1 cup milk
2 eggs
1/4 t. pepper

Place chicken in deep pan. Add water and 1 teaspoon of the salt. Cover and simmer about 45 minutes or until fork can be inserted in chicken with ease. Cool. Separate meat from bones. Discard bones and skin. Cut chicken in bite size pieces and place in a large bowl. Add 1/2 cup of the mozzarella, tomato paste, oregano and basil. Stir to mix; set aside. Spread cottage cheese evenly over bottom of lightly greased, large quiche dish or deep dish pie pan. Place chicken mixture evenly over cottage cheese. In bowl, combine biscuit mix, milk, eggs, pepper and remaining 1 teaspoon salt. Beat one minute with hand mixture. Pour over chicken mixture. Bake at 350 degrees about 30 minutes or until brown and knife inserted in middle comes out clean. Remove from oven and sprinkle the remaining 1/2 cup mozzarella. Let set 5 minutes before serving. Makes 4 servings.

Chicken and dumplings

Great comfort food and easy to make (total cooking time was 2 1/2 hours). I was surprised on how good this taste. I'm not a big fan of carrots or peas. Next time I will keep those out.

INGREDIENTS

• 3 (10.75 ounce) cans condensed cream of chicken soup
• 3-2/3 cups water
• 1 cup and 3 tablespoons chopped celery
• 3 onions, quartered
• 1-1/4 teaspoons salt
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon ground black pepper
• 5 skinless, boneless chicken breast halves
• 6 carrots, sliced
• 2 (10 ounce) packages frozen green peas
• 5 potatoes, quartered
• 3-2/3 cups baking mix
• 1-1/2 cups and 2 tablespoons milk

DIRECTIONS

1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
2. Add potatoes and carrots; cover and cook another 30 minutes.
3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Muskego Lakes Country Club Greenbriar Stuffed Chicken

This recipe comes from the Milwaukee Journal's best recipes of 2007. This is a real winner, we loved the citrus cream that was served over the chicken.

Makes 4 to 6 servings









Ingredients:

1½ teaspoons olive oil

½ tablespoon butter

1/8 cup finely diced yellow onion

1½ teaspoons chopped garlic

2 tablespoons sun-dried tomatoes, cut in strips (do not hydrate)

2 tablespoons freshly chopped basil

1/8 cup white wine

½ pint whipping cream

1 teaspoons salt, about

½ tablespoon black pepper, about

1 ½ to 2 cups freshly ground bread crumbs

2 tablespoons grated Parmesan cheese

4 to 6 boneless skinless chicken breast halves

Citrus cream sauce (see recipe)

Set a medium sauté pan over medium-high heat. When hot, add oil and butter. Add onion and garlic and sauté until onions are soft, being careful not to burn the garlic. Reduce heat to medium and add dried tomatoes and basil. Sauté 1 minute, stirring occasionally. Add wine and reduce by a fourth. Add cream, salt and pepper. Simmer about 5 minutes. Remove from heat, check for seasonings and adjust salt and pepper if needed. Add bread crumbs until mixture is a consistency similar to a cookie dough. Add cheese and mix in. Refrigerate at least 1 hour.

Preheat oven to 350 degrees.

Using a tenderizing mallet, pound each chicken breast out to ¼-inch thickness. Set ¼ cup (if making 6 chicken breasts) or ½-cup (if making 4 chicken breasts), of the cooled stuffing in the center of each chicken breast. Roll up chicken breasts, tucking in the sides. Secure with picks if desired. Place rolled breasts, seam side down, in shallow baking pan. Season with salt and pepper and bake in preheated oven 25 to 30 minutes or until internal temperature reaches 165 degrees. Set chicken on serving dishes and drizzle with citrus cream sauce.

Citrus cream sauce:

Makes about 1 cup

1 teaspoons olive oil

½ tablespoon minced yellow onion

1 teaspoon freshly chopped garlic

Juice of ½ orange

Juice of ¼ lemon

Juice of ¼ of a lime

White pepper to taste

1 teaspoon chicken base

½ pint whipping cream

1 ½ teaspoons cornstarch whisked into 1 ½ teaspoons water

In small saucepan, heat oil, then add onion and garlic and sauté over low heat 2 to 3 minutes. Add juices and reduce by one-fourth, about 3 to 5 minutes. Add all remaining ingredients except cornstarch and water then adjust seasonings. Bring to a simmer but do not let mixture boil. Add some of the cornstarch mixture to thicken. Sauce should lightly coat back of a spoon.

Salsa Chicken

This is a really quick meal. Takes only 45 minutes to compete. Serve with a a small salad and Mexican rice. I served the chicken with additional salsa on the side for dipping.

INGREDIENTS

• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded Cheddar cheese
• 2 tablespoons sour cream (optional)
• cut up limes

DIRECTIONS

1. Preheat oven to 375 degrees.
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Drizzle with lime juice. Top with sour cream if desired, and serve.

Stuffed Chicken Parmesan

8 oz ricotta cheese

2 ½ C shredded mozzarella cheese (divided)

¾ C grated Parmesan cheese (divided)

1 T chopped parsley

4 boneless chicken breasts

½ C flour

2 eggs, beaten

¾ C Italian bread crumbs

¾ tsp Italian seasoning

¼ tsp garlic powder

¼ tsp black pepper

¼ to ½ C olive oil

2 C seasoned tomato sauce (see recipe)

Seasoned tomato sauce

1 jar (14-16 oz) pasta sauce

½ C dry red wine

2 T Italian seasoning

3 T grated Parmesan cheese

In medium bowl, stir together ricotta, 1 cup mozzarella, ¼ cup parmesan and parsley, set aside. Flatten chicken breast with kitchen market, place cheese filling on half of each breast, fold over and secure with toothpicks. Place flour in shallow bowl or pie pan. Place eggs in another shallow bowl and I a third bowl combine bread crumbs, Italian seasoning, garlic powder and pepper. Carefully dip each chicken breast into flour, then egg, then seasoned crumbs and set on plate lined with wax paper. Allow chicken to rest in refrigerator at least 30 minutes, up to overnight. Preheat oven to 350 degrees. In large skillet, heat oil. When oil is hot, add chicken and cook over medium-low heat until coating is golden brown. Carefully turn chicken and cook on second side. Transfer chicken to baking dish. Spoon tomato sauce over chicken and sprinkle with remaining mozzarella and parmesan cheese. Bake for 35-40 minutes. Remove cover and bake another 15-20 minutes until cheese is bubbly. Makes 4 servings.

Tequila Lime Chicken

This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired. Prep Time: approx. 30 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 2 Hours 50 Minutes. Makes 4 servings.

1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 skinless, boneless chicken
breast halves
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons chopped green

chile peppers
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon hot pepper sauce
1 pinch salt
1 pinch dried dill weed
1 pinch paprika
1 pinch cayenne pepper
1 pinch ground cumin
1 pinch chili powder
1 pinch ground black pepper
1 cup shredded
Cheddar/Monterey Jack cheese blend
2 cups crumbled corn chips

Directions
1 To Marinate: Combine the water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
2 To Make Mexi-Ranch Dressing: Combine the mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper,
cumin, chili powder and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
3 Preheat oven to Grill/Broil.
4 Remove chicken from marinade, discarding any remaining marinade. Grill/broil chicken for 3 to 5 minutes per side, or until cooked through and juices run clear.
5. Arrange cooked chicken in a 9x13 inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.

6 Spread a bed of about 1/2 cup crumbled corn chips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve

Better than best fried chicken

Simply delicious fried chicken using cream of chicken soup. It is delicious - crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!

INGREDIENTS

• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 egg
• seasoning salt to taste
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• salt and pepper to taste
• oil for frying

DIRECTIONS

1. In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
2. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
3. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
4. Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

Chicken Enchilada Dip

This spicy baked chicken and cheese dip is a real crowd pleaser, and tastes great with chips or crackers."

INGREDIENTS

• 1 pound skinless, boneless chicken breast halves
• 1 (8 ounce) package cream cheese, softened
• 1 (4 ounce) jar mayonnaise
• 1 (4 ounce) sour cream
  
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (4 ounce) can diced green chile peppers
• 1 jalapeno pepper, finely diced

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
2. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
3. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
4. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

Beer Can Chicken

A couple of years ago when we were welcoming a new sister-in-law into the family we all got together and put a recipe box together of our favorite recipes. This is a recipe that my sister-in-law, Susie contributed. When we first made this on the grill we had a hard time balancing the chicken on the grill. Since the popularity of tbeer can chicken has increased, you can now by special stands which stabalize the chicken while it is cooking. No more spilled beer on the hot coals.....
For the Rub:
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon Kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper


1 whole chicken
2 teaspoons vegetable (we use olive oil)
1 can (16 oz.) beer (tall boy)

To make the rub: In a small bowl combine the rub ingredients. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out with the rub. Open the beer can and pour off half of the beer (or drink it as we do!!) Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over "Indirect Medium" heat until the juices run clear and the internal temperature reaches 170 degrees in the breast and 180 degrees in the thickest part
of the thigh, for 1 1/4 to 1 1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer--it will be hot. Let the chicken rest for about ten minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm. Makes 4-6 servings.

Fajitas

I discovered this recipe in an old southwest cookbook a number of years ago. It continues to be a family favorite.

4 c. soy sauce

1 c. packed light brown sugar

1 tsp garlic powder

1 tsp onion powder

8 tbl fresh lemon juice

4 tsp ground ginger

1 skirt steak for every 3 persons

warm flour tortillas

Combine soy sauce, brown sugar, garlic powder, lemon juice and ginger in a jar; shake to mix well and dissolve sugar. Let marinade stand in sealed jar overnight. Pour marinade over beef and let marinate 2 hours or overnight in refrigerator in sealed container. Remove fajitas from marinade and grill over very hot coals a short time, about 10 minutes per steak if meat is 3/4 inch thick. Brush meat with marinate two or three times while cooking. Chop meat with a cleaver and wrap in warm tortillas to serve.

Serve with cut up tomatoes, lettuce, grated cheese, your favorite salsa, guacamole, sour cream etc. Instead of skirt steaks I usually use sirloin steaks

Monterey Chicken

8 chicken breasts skinned and boned

1 can (7 oz) chopped mild green chilies

½ pound Monterey Jack Cheese cut into 8 strips

½ c. bread crumbs

1/4 c. freshly grated Parmesan cheese

1 to 3 tsp chili powder

½ tsp salt

1/4 tsp ground cumin

6 tbl butter melted

Tomato sauce (recipe follows)

1 can tomato sauce

½ tsp ground cumin

½ c. sliced green onion

salt and pepper to taste

Garnish:

sour cream and fresh limes

Pound chicken breast between 2 sheets of waxed paper until thin. Spread each breast with 1 tablespoon of the green chilies. Place one cheese strip on top of each portion of chilies. Roll up each chicken breast and tuck ends under. Combine the bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper in a shallow dish. Dip each stuffed breast into the melted butter and roll in the bread crumb mixture. Place the breasts in a baking dish, seam side down. Drizzle with remaining butter. Cover and chill at least 4 hours or overnight. Preheat the oven to 400 degrees. Bake for 25 to 40 minutes or until done. Serve with the tomato sauce and garnish with sour cream and fresh limes.

Tomato sauce:

In a small saucepan, combine the tomato sauce, cumin, green onion, salt and pepper. Bring to a boil and cook, stirring constantly until slightly thickened.

Instead of using Monterey Jack cheese, try using pepper cheese to add a little more flavor.

Chicken Parmesan

This is a recipe we found in our "Best Recipes" cookbook and have been using now for a number of years.




Simple Tomato Sauce with Basil and Garlic

2 medium garlic cloves, peeled and minced
1/4 cup extra virgin olive oil
1 can (28 ounces)crushed tomatoes, preferably Red Pack, Progresso or Muir Glen
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp sugar
salt and pepper

Chicken Parmesan

4 chicken breasts
2 large eggs
1 cup dry bread crumbs (Panko, Japanese bread crumbs, make an excellent coating
1/4 cup olive oil
1/4 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
8 ounces spaghetti or linguine

1. For the sauce: In a large saucepan, heat garlic and oil together over medium heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and pepper, bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, 10-12 minutes. Taste sauce, adjust salt if necessary. Cover and keep warm.

2. Chicken: Place chicken smooth side down on large sheet of plastic wrap. Cover with second sheet of plastic wrap and pound gently to 1/4 inch thickness.

3. Bring 2-3 quarts of water to a boil in a large kettle. Beat eggs in a small shallow dish. Mix bread crumbs with salt and pepper.

4. Preheat broiler. Working with one at a time, dip both sides of chicken in the beaten egg then in the bread crumb mixture. Set chicken on large wire rack over a jelly roll pan.

5. Add spaghetti to boiling water.

6. While pasta is cooking, heat oil over medium heat in 12-inch skillet. When oil starts to simmer, add cutlets and saute until golden brown on each side, about 5-6 minutes total. Transfer cooked chicken breast to wire rack and top with equal portions of mozzarella and parmensan cheeses. Place pan of chicken 4-5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes. Drain spaghetti.

7. Transfer one chicken breast and a portion of spaghetti to each of four plates. Spoon sauce over part of each breast then sauce the spaghetti as desired.

Chicken Cordon Bleu

6 boneless chicken breasts

1 8oz pkg swiss cheese slices

1 8 oz pkg sliced cooked ham

3 T. flour

1 tsp. Paprika

6 T. butter or margarine

½ C. Dry white wine

1 Chicken flavor bouillon cube

1 T. cornstarch

1 C. heavy or whipping cream

Spread chicken breast flat, fold cheese and ham slices on top, fold breast over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika; use mixture to coat chicken pieces. In 12-inch skillet over medium heat, in hot butter or margarine, cook until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove the toothpicks. In cup blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken.

Applebee's Oriental Chicken Salad

Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice winevinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. In a small, shallow bowl beat egg, add milk, and mix well.
In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size salad.