BAKED CHICKEN

BAKED CHICKEN
  • 1/2 c. ketchup
  • 1/2 c. mayonnaise
  • 3 tbsp. minced onion
  • Bread crumbs or crushed corn flakes
  • 2 to 2 1/2 cut up chicken
Mix first three ingredients and dip chicken. Coat with crumbs or flakes. Bake on greased pan or roll lined pan.
Bake at 375 degrees for 40 to 45 minutes.

HONEY BAKED CHICKEN

HONEY BAKED CHICKEN
  • 3 or 4 lbs. chicken, cut up
  • 1/2 c. margarine, melted
  • 1/2 c. honey
  • 1 tsp. salt
  • 1/4 c. prep. mustard
  • 1 tsp. curry
Pour over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15 minutes.

SUNDAY FRIED CHICKEN

SUNDAY FRIED CHICKEN
  • 1 whole chicken or any combo of chicken pieces
  • 1 to 2 c. of flour for coating
  • Salt and pepper to taste
  • 4 tbsp. butter
  • 4 tbsp. Crisco
  • 2 beaten eggs
Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip each piece in egg mixture and brown each side in hot, melted shortening and butter. Lower heat and cook for about 15 minutes more on each side. Use heavy iron or aluminum frypan if possible.
Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Put in gravy boat and serve with the chicken that you have arranged on a platter.

SWEET & SOUR CHICKEN

SWEET & SOUR CHICKEN
  • 1 frying chicken, cut up
  • 1 tbsp. melted butter
  • Dash of salt, pepper, ginger
  • 3 celery stalks
  • 1 can pineapple (chunk)
  • 2 tbsp. brown sugar
  • 3 tbsp. water
  • 1 1/2 tbsp. soy sauce
  • 1 tbsp. vinegar
  • 1 tbsp. cornstarch
  • 1 red pepper (optional)
Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken. Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple chunks and pepper.

QUICK CHICKEN

QUICK CHICKEN
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 c. milk
  • 5 lbs. cut up cooked chicken
  • 1 pt. sour cream
  • 1 pkg. Pepperidge Farm stuffing mix
Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.

NO - PEEK SKILLET CHICKEN

NO - PEEK SKILLET CHICKEN
  • 2 tbsp. olive or vegetable oil
  • 2 1/2 to 3 lb. chicken, cut into serving pieces
  • 1 (14 oz.) can whole tomatoes, peeled, undrained
  • 1 (4 1/2 oz.) jar sliced mushrooms, drained
  • 1 garlic clove, minced
  • 1 env. Lipton Recipe Secrets onion soup mix
  • Hot cooked noodles
In a 12 inch skillet, heat oil and brown the chicken; drain. Stir in tomatoes, mushrooms and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is tender. Serve, if desired, over hot noodles. *Lipton Recipe Secrets beef mushroom soup mix would be a delicious substitute in this recipe.

MARY’S CHICKEN DISH

MARY’S CHICKEN DISH
  • 6 pieces boneless breast of chicken
  • 4 tbsp. olive oil
  • 2 tbsp. butter
  • 1 clove garlic
  • Breadcrumbs
  • 2 eggs
  • 1 bouillon cube
  • 1 can chicken broth
  • 6 slices of Mozzarella cheese
Dip boneless, skinless chicken breast in breadcrumbs and eggs. In a large skillet, heat olive oil, butter, garlic and melt bouillon cube. Make sure to put heat on low so oil doesn’t burn. When oil is hot, brown chicken on both sides in oil, increase heat so chicken gets nice and brown on both sides, lower heat and add chicken broth. Simmer until hot. Add Mozzarella cheese to top chicken.

LEMON - PARSLEY CHICKEN BREASTS

LEMON - PARSLEY CHICKEN BREASTS
  • 2 whole chicken breasts, boned & skinned
  • 1/3 c. white wine
  • 1/3 c. lemon juice
  • 2 cloves fresh minced garlic
  • 3 tbsp. breadcrumbs
  • 2 tbsp. olive oil
  • 1/4 c. parsley, fresh
In a measuring cup, combine wine, lemon juice and garlic. Pound each breast until 1/4 inch thick and lightly coat with breadcrumbs. Heat olive oil in a large skillet and brown chicken, 5 minutes on each side. Stir wine mixture and pour over chicken in skillet.
Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.
Subscribe to: Posts (Atom)