Sweet and Sour Chicken

Sauce:
1 cup brown sugar
2 Tbsp. vinegar
2 Tbsp. catsup
2 Tbsp. corn starch

Brown chicken in butter and oil.  Put chicken in baking dish.  Add 1 can chunk pineapple, drained.  Pour over sauce and bake at 275 degrees for 1-1/2 hours.

CRISPY HERB BAKED CHICKEN

2/3 cup Idaho Spuds Potato Fakes
1/4 cup grated Parmesan cheese
2 tsp. dried parsley flakes
1/2 tsp. onion powder
1/4 tsp. garlic salt
1/8 tsp. paprika
dash pepper
3 to 3-1/2 lb. frying chicken, cut up, skinned, rinsed, patted dry
1/3 cup margarine or butter melted

Heat oven to 375 degrees.  Grease or line with foil 15x10x1-inch baking pan or 13x9-inch pan.  In medium bowl, combine potato flakes, Parmesan cheese, parsley flakes, onion powder, garlic salt, paprika and pepper; stir until well mixed.  Dip chicken pieces into margarine; roll in potato flake mixture to coat.  Place in greased pan.  Bake at 375 degrees for 45 to 60 minutes or until chicken is tender and golden brown.  4 to 5 servings.

CHICKEN IN CRESCENT ROLLS

1-3 oz. pkg ream cheese
2 Tbsp. butter
2 cups chopped chicken
1/4 tsp. salt
1/8 tsp. pepper
2-3 Tbsp. milk
4 Tbsp. celery, finely chopped
2 Tbsp. chopped onion
water chestnuts
pimiento, optional
1 can crescent rolls
1 Tbsp. melted butter
2 cups crumbled (prepared) dressing

Blend cheese and 2 Tbsp. melted butter.  Add chicken, salt, pepper, milk and onion.  Mix well.  Spoon 1/4 cup meat mixture in each roll.  Roll up and seal end.

Brush with butter, roll in crumbs.  Bake on ungreased baking sheet at 350 degrees for 20 to 25 minutes.

Serve hot with cream of chicken soup with 1/2 can water or milk.

CHICKEN ALMOND

1 cup natural almonds
3 chicken breasts, boned, cut into 1/2-inch cubes

In a bowl mix :

1/2 tsp. ginger
2 tsp. sugar
2 Tbsp. cornstarch
1/2 cup chicken stock
4 Tbsp. soy sauce
1/3 cup cooking sherry

In Wok:

Heat 1/4 cup oil - low heat.  Add almonds. Cook 5 minutes.  Turn to medium heat.  Add chicken cubes.  Cook until meat turns white.  Add:

1 cup sliced celery
1/2 cup sliced onions
8-10 mushrooms, sliced
pea pods
sliced water chestnuts

Stir-fry quickly over hot heat - 2 minutes.  Add liquid with cornstarch.  Stir until sauce thickens and glazed mixture.  Serve at once.

HAWAIIAN CHICKEN

4 chicken breasts
1/4 cup flour
1/4 tsp. salt
dash of pepper

Coat chicken in flour, salt & pepper.  Brown in oil.  Drain.  Put in casserole.

Mix and add:
8 oz. jar of apricot or peach preserves
1/2 cup barbecue sauce
1/2 cup chopped onions
2 Tbsp. soy sauce

Pour over chicken and bake 50 minutes at 375 degrees. 

1-6 oz. can water chestnuts, drained
1 large can chunk pineapple, drained

Mix together and add to chicken and bake 10 more minutes.

ZESTY LEMON CHICKEN

6 whole chicken breasts, boned
2 cups fresh lemon juice
1 cup all-purpose flour
1 1/2 tsp. salt
2 tsp. paprika
1 tsp. ground black pepper
1/2 cup oil
2 Tbsp. grated lemon peel
1/3 cup packed light brown sugar
1/4 cup chicken broth
2 lemons, sliced
minced fresh parsley

In plastic bag, combine chicken breasts and lemon juice.  Squeeze out air and seal.  Refrigerate overnight.

Remove chicken, reserving 2 Tbsp. of marinade, and pat dry.  Put flour, slat, paprika and pepper in a bag.  Shake until well mixed.  Put chicken in bag, one at a time and shake to coat evenly.  Fry in heated oil and brown breasts individually.  Arrange in a single layer in a baking dish.  Sprinkle evenly with lemon peel and brown sugar.  Mix broth with reserved 2 Tbsp. of marinade and pour around chicken.  Place a thin lemon slice on top of each breast and sprinkle with minced parsley.  Bake at 350 degrees for 20-30 minutes.

CHICKEN DIVAN

Cook 4 whole chicken breasts with 1 rib of celery & 1 small onion---seasonings.
Debone chicken when cooked.  Reserve chicken stock to be used in white sauce.  Cut cooked chicken in nice size pieces--set aside.

Steam 2 lbs. of broccoli--remove tough part of stalks, peel remaining stalk and split into spears.  (Steam slightly--do not over-cook.)

Prepare white sauce:
1 cup margarine
12 Tbsp. flour
3 cups chicken broth
3 cups half & half
1 tsp. salt
1/2 tsp. seasoned salt - dash of pepper

Melt margarine, blend in flour, salt, season salt, pepper.  Add chicken broth & half and half.  Cook and stir until mixture thickens and bubbles.

Place broccoli crosswise into a 9x13 baking dish.  Pour 1/2 white sauce over broccoli. Top with chicken.  To remaining sauce add 1/3 cup grated Parmesan cheese.  Pour over the chicken; sprinkle a little more cheese on top.  Bake for 30 minutes at 350 degrees.  (Broil just until sauce is lightly browned about 5 minutes.)

Serves 10

CHICKEN CRESCENT BUNDLES

2 - 8 oz. cream cheese
2 1/2 cubes butter

Cream until well mixed.  Then add:

1/8 tsp. pepper
2 cup cooked chicken
4 oz. mushrooms, sliced
1/2 cup sliced almonds

Mix well.  Put 2 Tbsp. of mixture on wide part of roll.  Seal diaper style.  Roll in melted butter and seasoned bread crumbs.  Bake at 350 degrees for 35 minutes.

HAWAIIAN CHICKEN BUNDLES

1 cup chopped cooked chicken
3/4 cup crushed pineapple, drained
1/4 cup chopped toasted almonds, optional
1/4 tsp. ginger
1/8 tsp. garlic powder
1/4 cup salad dressing or mayonnaise
1 can (8 oz.) refrigerated crescent dinner rolls
2 Tbsp. margarine or butter, melted
1 Tbsp. sesame seeds, optional

Heat oven to 375 degrees.  Combine chicken, pineapple, almonds, ginger, garlic powder and salad dressing.  On an ungreased cookie sheet, press crescent roll dough into 4 8-by-5-inch rectangles.  Firmly press perforations to seal.

Cut each rectangle in half to make squares.  Place about 1/4 cup chicken mixture in center of each piece of dough.  Pull 4 corners of dough to top center of chicken mixture; twist ends and seal edges.  Brush with margarine and sprinkle with sesame seeds.

Bake at 375 degrees for 15 to 20 minutes or until golden brown.

Makes 8 sandwiches.

OVEN-ROASTED STUFFED CHICKEN BREASTS

6 boneless chicken breast halves with skin
1 cup part-skim ricotta cheese
3/4 cup walnuts, finely chopped
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs, freshly made OR store-bought
1 tsp. dried oregano OR marjoram
2 Tbsp. vegetable oil, plus enough to coat a baking dish

Preheat the oven to 350 degrees.  Oil a baking dish just large enough to hold all the breasts in a single layer.  In a bowl, combine the ricotta, walnuts, Parmesan cheese, bread crumbs, and oregano or marjoram.  Using your fingertips. loosen the skin from each chicken breast to form a pocket, then stuff the mixture beneath the loosened skin.  Arrange the breasts skin side up in the baking dish and brush the tops of the skin with oil.  Bake for 45 minutes, or until the meat is white and meat juices flow yellow, not pink, when meat is pricked

CREAMED CHICKEN

White Sauce:
9 Tbsp. butter or margarine
12 Tbsp. flour
3/4 tsp. salt
dash white pepper
1 tsp. Accent (optional)

Melt butter.  Blend in flour, salt, etc.  Add (all at once):

1 cup milk
1 cup half & half
1 cup chicken stock

Cook over medium heat, stir constantly until mixture thickens and bubbles (set aside).

Saute (in about 3 Tbsp. butter)
1/2 cup chopped green onions
2 cup diced celery
1 bottle (small) diced pimento

Don't overcook.  Fold into white sauce.  Add:

2 cups cooked chicken chunks
1/2 cup water chestnuts (diced)

Also can add mushrooms if desire.  Serve in tart shells or on toast.
Serves 6-8.

ORANGE AND GINGER CHICKEN

1 (11-oz) can mandarin oranges
1/2 tsp. fresh ginger, grated or 1/4 tsp. ground ginger
1 Tbsp. cooking oil
2 boneless chicken breasts, each sliced in three pieces
1 cup fresh snow peas or 1/2 (16 oz.) package frozen snow peas
1 Tbsp. soy sauce
1/2 Tbsp. cornstarch
1 1/2 cups hot cooked rice

Drain oranges and reserve 1/2 cup juice.  Set aside.  heat oil in wok or large skillet.  Cook ginger in the oil for 30 seconds.  Add the chicken and stir-fry about 3 minutes or until chicken is no longer pink.  Stir soy sauce into cornstarch along with reserved juice.  Add this mixture and the snow peas to chicken.  Stir fry 1 minute.  Heat to boiling, stirring constantly.  Reduce heat, cover and cook 2 minutes.  Serve over rice, and top with orange sections.  Makes 2 servings.

CHEDDAR CHICKEN SPAGHETTI

1 pkg. (7 oz) spaghetti, broken
2 cups cubed cooked chicken
2 cups (8 oz) shredded cheddar cheese, divided
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup milk
1 Tbsp. diced pimientos (optional)
1/4 tsp. salt
1/4 tsp. pepper