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Mexican Chicken
  • 4 boneless/skinless chicken breast
  • 2 teaspoons of ground cumin
  • 1/2 teaspoon of salt
  • 1 large onion chopped
  • 1 to 2 clove of fresh garlic chopped
  • 1 cup of any brand of picante' sauce
  • 1 can of stewed tomatoes

    Pound the chicken breat into 1/2 inch thickness;sprinkle with the cumin and salt. Heat skillet with 2 teaspoons of canola oil;brown chicken for 4 to 5 minutes or until cooked good(Juices run clear), remove the chicken from the skillet and set aside. Cook onion and garlic in the drippings until tender;add the picante' sauce and tomatoes cook uncovered for 5 minutes. Return the chicken to the skillet stir well and cook for 10 to 15 minutes longer or until hot. Great with rice!!!!

    Seasoned Roasted Chicken
  • 1 whole chicken cut-up
  • 5 to 6 cloves of fresh garlic chopped
  • 1 large handful of fresh parsley chopped
  • olive oil
  • salt
  • pepper

    Wash the chicken and pat dry. Place the chicken in a large roasting pan; coat with olive oil; season with the garlic, parsley, salt, & pepper. Bake at 350 degrees for 1 hour or until done. No need to cover the chicken while baking!

    Italian Style Chicken Breast
  • 10 boneless skinless chicken breast
  • 4 cloves of fresh garlic chopped
  • 1 large onion chopped
  • 2 stalks of green onion chopped
  • olive oil
  • cooking sherry wine
  • 1 fresh lemon (squeeze juice from it)
  • 1-2 cups of chicken broth

    Pound the chicken breast down to make them thin then dip them into flour; brown them in a little bit of oil for about 5 minutes on each side. Remove and set aside. Sauté' the garlic and onion in a little bit of olive oil until tender. Add the lemon juice from fresh squeezed lemon, a little bit of cooking sherry wine and the chicken broth; cook for 2 minutes. Add the chicken breast and cook for 5 minutes longer. Remove the chicken breast; place on a platter and top with the sauce mixture. Enjoy!

    Chicken Oriental

  • 1/2 cup of *miracle whip salad dressing
  • 1 tablespoon of soy sauce
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground red pepper
  • 4 boneless, skinless chicken breast halves

    Mix together the salad dressing, soy sauce, and seasonings. Place chicken on the grill and brush with half the mixture; grill 8-10 minutes; turn and brush other side with the reaming mixture grilling 8-10 minutes. Make sure the chicken is done!

    Apricot Chicken Wings

  • 1 packet of dry onion soup mix
  • 1 10 ounce jar of apricot preserves
  • 1 16 ounce bottle of russian dressing
  • 2 pounds of chicken wings or chicken parts

    Arrange the chicken wings in a greased baking dish and bake at 350 degrees for 45 minutes. Combine the remaining ingredients and pour over the chicken, making sure each piece is coated well. Bake for another 15 minutes.

    Smothered Chicken

  • 8 ounces of fresh mushrooms
  • 4 large chicken breast, halves
  • 2 eggs, beaten
  • 1 cup of bread crumbs
  • 2 tablespoons of butter
  • 6 ounces of slices mozzarella cheese
  • 3/4 cup of chicken broth
  • hot cooked noodles
  • fresh parsley, chopped

    Place half of the mushrooms in a 9x13 pan. Dip the chicken breast into the beaten eggs and then into the bread crumbs. In a large skillet melt the butter and brown the chicken on both sides. When chicken is brown plce it in the 9x13 pan on top of the mushrooms. Add the remaining mushrooms on the chicken and top with the cheese. Add the chicken broth to the pan. Bake in a 350 degrees oven for 30 -35 minutes. Serve over the hot cooked noodles and sprinkle with the chopped parsley.



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