recipes

• Preheat the oven to 350°F (175°C).
• Season the split chicken breasts with poultry seasoning and parsley.
• Place them skin side down into a baking dish with the margarine.
• Bake for 30 minutes.
• Remove the chicken breasts temporarily from the baking dish.
• Stir in the chopped green pepper and onion, then add the rice into the baking dish.
• Place the chicken breasts back on top of the rice mixture, skin side up.
• Pour the chicken broth evenly over the chicken and rice in the baking dish.
• Cover the baking dish with aluminum foil and bake at 350°F (175°C) for at least an hour, or until the chicken is cooked through and the rice is tender.
• Once done, remove the foil and bake for an additional 10-15 minutes to allow the chicken skin to crisp up.
• Serve hot.

• Preheat the oven to 400°F (200°C).
• Place chicken breasts in an 8×12 inch baking dish.
• Pour Mediterranean-style dressing over the chicken breasts, ensuring they are well coated.
• Bake uncovered for about 10 minutes if the chicken breasts are frozen, or 5 minutes if not.
• Spread the uncooked rice and frozen mixed vegetables over the chicken in the baking dish.
• Sprinkle half of the French fried onions on top.
• In a bowl, mix the chicken broth with Italian spices, salt, and pepper.
• Pour this mixture evenly over the chicken, rice, and vegetables in the baking dish.
• Bake for an additional 25 minutes, or until the chicken is cooked through and the rice is tender.
• Top the casserole with the remaining French fried onions and bake for an additional 2 minutes until the onions are golden and crispy.

• In a mixing bowl, combine the oil, vinegar, poultry seasoning, salt, pepper, and egg.
• Whisk the ingredients together until well combined.
• Place the chicken pieces in a container suitable for marinating.
• Pour the marinade over the chicken, ensuring all pieces are evenly coated.
• Sprinkle paprika over the top of the chicken for added flavor and color.
• Cover the container and refrigerate for several hours to allow the chicken to marinate thoroughly.

• Heat oil in a skillet over medium heat.
• Add the chicken pieces and cook until done, approximately 5-7 minutes, or until the internal temperature reaches 165°F (75°C) using a meat thermometer.
• Add the broccoli florets (or cut broccoli), chicken broth, and cream of mushroom soup to the skillet.
• Bring the mixture to a boil.
• Stir in the Minute rice, then cover the skillet and remove it from the heat.
• Let the skillet sit covered for 5 minutes to allow the rice to cook and absorb the liquid.
• Once cooked, optionally top with Parmesan cheese before serving.

• Preheat the oven to 400°F (200°C).
• In a bowl, combine the mayonnaise, minced onion, and mustard.
• Cut the chicken breasts into finger-sized pieces.
• Roll the chicken pieces in the mayonnaise mixture until coated.
• In another bowl, combine the bread crumbs and sesame seeds.
• Roll the coated chicken pieces in the dry breadcrumb mixture until fully coated.
• Place the coated chicken fingers on a greased or lined cookie sheet.
• Drizzle the chicken fingers with oil.
• Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and golden brown.

Preparation for Honey Dip:

• In a separate bowl, mix together the mayonnaise and honey until well combined.
• Refrigerate the honey dip until ready to serve.

• Preheat your grill or broiler.
• In a small bowl, mix together the salad dressing, Dijon mustard, and honey.
• Place the chicken breasts on the grill or on the rack of a broiler pan.
• Brush the chicken breasts with half of the dressing mixture.
• Grill or broil the chicken for 8 minutes, then turn them over and brush with the remaining dressing mixture.
• Continue grilling or broiling for another 8-10 minutes, or until the chicken is tender and cooked through.

• Preheat the oven to 350°F (175°C).
• In a saucepan over low heat, melt the butter and mix in the salt and pepper.
• Gradually stir in the milk, followed by the sharp Cheddar cheese, sherry, and a dash of hot pepper.
• Stir the mixture over heat until the sauce thickens and the cheese melts.
• Arrange broccoli spears on the bottom of a baking dish, then place slices of parboiled chicken breasts on top.
• Pour the cheese sauce over the chicken and broccoli in the baking dish.
• Sprinkle Parmesan or Romano cheese over the top.
• Bake in the preheated oven for 30 minutes.
• Serve the cheesy chicken with broccoli over rice.

• n a 12-inch skillet, melt margarine over medium-high heat.
• Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning to the skillet.
• Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once.
• Remove chicken and mushrooms with a slotted spoon.
• In a screw-top jar, combine chicken broth and flour; shake until blended.
• Add the mixture to the skillet.
• Cook and stir over medium-high heat until thickened and bubbly.
• Remove about 1/2 cup of the mixture from the skillet and stir it into the sour cream.
• Return this mixture to the skillet along with chicken and mushrooms.
• Heat through; do not boil.
• Serve the creamy lemon-tarragon chicken over hot cooked noodles or spinach.
• Garnish with lemon slices, if desired.

• Preheat the oven to 350°F (175°C).
• Skewer the pork and veal cubes onto small wooden sticks.
• In separate bowls, place beaten eggs, flour for coating, and corn flake crumbs for coating.
• Dip each skewered meat piece into the beaten eggs, then coat with flour, dip again in beaten eggs, and finally coat with corn flake crumbs.
• Heat a frying pan over medium heat and brown the coated meat skewers on all sides.
• Transfer the browned meat skewers to a roaster pan.
• Pour 1 cup of water and the drippings from the frying pan over the meat in the roaster pan.
• Sprinkle the meat with garlic powder to taste.
• Bake the meat, uncovered, in the preheated oven for 1 hour.