recipes

• In a large Ziploc bag, combine minced garlic, minced onion, ground ginger, white wine vinegar, olive oil, and frozen apple juice concentrate.
• Add chicken breast halves to the bag.
• Seal the bag and marinate in the refrigerator for 2 hours, turning the bag occasionally.
• After marinating, remove the chicken from the bag, reserving the marinade.
• Preheat the grill to medium heat and coat the grill rack with cooking spray.
• Place the marinated chicken on the grill rack and cook for 8 minutes on each side, basting frequently with the reserved marinade.
• Assemble the sandwiches by placing each grilled chicken breast on a split whole-wheat roll.
• Top with sliced fresh spinach and tomato slices.

• Place the chicken breasts in a shallow bowl.
• In a separate bowl, mix together the crushed garlic, salt, brown sugar, grainy mustard, cider vinegar, lime juice, and lemon juice.
• Blend well.
• Whisk in the olive oil until the marinade is fully combined.
• Season with black pepper to taste.
• Pour the marinade over the chicken breasts, ensuring they are fully coated.
• Cover the bowl and refrigerate overnight, allowing the chicken to marinate.
• After marinating, remove the chicken from the refrigerator 1 hour before cooking to allow it to come to room temperature.
• Preheat your grill to medium-high heat.
• Grill the chicken breasts for approximately 4 minutes per side or until they are cooked through and no longer pink in the center.
• Serve the grilled chicken hot, alongside your favorite sides or salads.

Cook Rice:

• Cook the rice according to the instructions on the box.
• Drain and set aside.

Preheat Oven:

• Preheat your oven to 325°F (160°C).

Combine Ingredients:

• In a 2-quart baking dish, combine the chopped celery, minced onions, cooked chicken, cooked rice, mayonnaise, and cream of chicken soup.
• Mix well to combine.

Prepare Topping:

• In a small bowl, mix together the melted margarine, almonds, and Special K cereal (or crushed cornflakes).

Assemble Casserole:

• Sprinkle the margarine-almond-cereal mixture evenly over the top of the chicken mixture in the baking dish.

Bake:

• Bake, uncovered, in the preheated oven for 30 to 40 minutes, or until the casserole is heated through and the top is golden and crispy.

Serve:

• Serve hot.

• Roll each chicken breast in flour to coat evenly.
• Spray a 10″ skillet with non-stick cooking spray.
• In the skillet, melt margarine over medium heat.
• Add the coated chicken breasts to the skillet.
• Cook over medium heat until the chicken is lightly browned, about 5 to 7 minutes.
• Turn the chicken breasts and continue to cook until they are lightly browned on the other side.
• Remove the chicken from the skillet and set it aside.
• In the same skillet, stir in teriyaki sauce, lemon juice, minced garlic, and sugar.
• Return the chicken to the skillet and simmer for 3 minutes, allowing the flavors to meld and the chicken to cook through.
• Turn the chicken once more and continue cooking until it is fork-tender, about 2 to 3 minutes.
• Serve the tangy lemon chicken over cooked rice.
• Nutritional Values (per serving):

• In a stainless steel pot, melt the butter slowly over low heat.
• Add cider vinegar, ketchup, prepared horseradish, lemon juice, salt, Worcestershire sauce, and hot pepper sauce (if using).
• Stir to combine.
• Simmer the sauce, uncovered, for 20 to 25 minutes, allowing the flavors to blend and the sauce to thicken slightly.
• Preheat your grill to medium-high heat.
• Season the chicken pieces with salt and pepper, if desired.
• Place the chicken pieces on the preheated grill and cook until they are cooked through, turning occasionally and basting with the barbecue sauce during cooking.
• Continue to baste the chicken with the barbecue sauce until it is fully cooked and has a nice caramelized exterior.
• Serve the grilled chicken hot, with any remaining barbecue sauce on the side for dipping or drizzling.

• In a bowl, combine all marinade ingredients.
• Pound chicken breasts slightly and place them in a shallow casserole dish or plastic Ziploc bags.
• Cover with marinade and refrigerate for up to 12 hours.
• Discard marinade.
• Heat olive oil in a skillet and sauté chicken until tender.
• Slice and set aside.
• In a saucepan, melt 2 tablespoons of butter.
• Blend in flour and salt to create a roux.
• Add mustard and slowly add milk, stirring constantly until thick and smooth.
• In a small bowl, mix egg yolks, lemon peel, and lemon juice together.
• Whisk a small amount of roux into the egg mixture.
• Then whisk the egg mixture into the roux and bring to a gentle boil.
• Remove from heat and add dill and parsley.
• When parsley wilts, stir in sour cream.
• In a mixing bowl, combine cooked pasta with 1/4 cup melted butter, 3/4 cup of the egg sauce, and feta cheese.
• Stir well.
• Place the pasta mixture in a greased 9″ x 13″ casserole dish.
• Top with sliced chicken, remaining sauce, and shredded Muenster cheese.
• Broil until the cheese is golden brown.
• Serve hot and enjoy!

• Preheat your oven to 350°F (175°C).
• In a large frying pan, melt margarine over medium heat.
• Fry chicken breasts until golden brown on both sides.
• Remove the chicken from the pan and place them in a baking dish.
• In the same frying pan, combine cream of chicken soup, Sauterne wine, sliced water chestnuts, sliced mushrooms, and chopped green pepper.
• Heat the mixture over low heat for 5 minutes, stirring occasionally.
• Pour the sauce mixture over the chicken in the baking dish, ensuring that all pieces are coated.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
• After 25 minutes, uncover the baking dish and continue baking for another 25 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly thickened.

• Cook the long grain rice according to package directions.
• Cook the wild rice separately in chicken broth for about 45 minutes or until tender.
• Drain both rices and mix together.
• In a frying pan, cook the sausage until browned and cooked through.
• Drain excess grease and set aside.
• In a mixing bowl, combine cream of mushroom soup, cream of chicken soup, Worcestershire sauce, and port wine.
• Gradually add chicken broth until a medium sauce consistency is achieved.
• In a separate pan, sauté celery, garlic, onions, and mushrooms in a small amount of margarine until tender-crisp.
• Preheat your oven to 350°F (175°C).
• In a large casserole dish, layer the cooked rices, diced chicken, cooked sausage, sautéed vegetables, and soup mixture.
• Top with homemade bread croutons if desired
• Bake in the preheated oven for about 45 minutes or until the croutons are lightly toasted and the casserole is bubbling around the edges.

• In a pan, melt 1/2 cup of butter or margarine over medium heat.
• Add the bread pieces to the melted butter, stirring well to coat all pieces evenly.
• Ensure that all pieces are moistened with butter.
• Spread the butter-coated croutons over the top of the casserole before baking.

• Preheat your oven to 350°F (175°C).
• Cook the noodles according to package instructions in salted water until al dente.
• Drain and set aside.
• In a mixing bowl, combine cooked noodles, condensed cream of mushroom soup, grated Parmesan cheese, drained mushrooms, and shredded chicken.
• Stir until well combined.
• Fold in the sour cream until evenly distributed.
• Transfer the mixture into a greased baking dish, spreading it out evenly.
• Bake in the preheated oven for 25-30 minutes, or until the mixture is heated through and bubbly.
• Sprinkle additional grated Parmesan cheese over the top during the last few minutes of baking, if desired.
• Serve hot and enjoy!