Russian Chicken

Russian Chicken

Ingredients:

            Wishbone Russian Salad Dressing

            Knotts Apricot Preserves

            Optional-Lipton Onion Soup mix, chopped onions, or minced onion

            Chicken Breasts

Mix Russian dressing, Apricot preserves, and onions in a bowl.  The more the Apricot preserves the sweeter it is.  Use the whole bottle of Russian dressing and the whole bottle of Apricot preserves to serve 8 people.  This makes the sauce for the chicken.

Put the chicken in a 9x13 glass pan.  The chicken can either be frozen or defrosted.  Pour the sauce over the chicken.  Bake at 350-400 degrees 25-45 minutes or until the chicken is cooked.

Best if served over rice.

Parmesan Chicken

Parmesan chicken

3 whole boneless chicken breasts, halved

¼ c. flour

1 t salt

1/8 t pepper

1 egg, slightly beaten

2 T water

½ c fine dry bread crumbs

¼ c grated parmesan (I usually do more—about ½ c)

3 T marg or butter

Wash chicken; pat dry.  In shallow dish, combine flour, salt, and pepper.  In another dish beat together egg and water.  In 3^rd dish blend bread crumbs and cheese.  Dip each piece into flour mixture, then egg mixture, then bread crumb mixture, coating well on both sides.  Dot baking dish with 2 T butter.  Arrange chicken in dish.  Dot chicken pieces with remaining butter.  Bake at 400 for 20 minutes.  Turn and bake 15 minutes more or until done.  Delicious with rice.

Chicken Enchiladas (Marcia Sorenson)

Chicken Enchiladas

Marcia Sorenson

Chicken Mixture:

1 chicken boned

1 onion sautéed in butter

1 can green chillies, diced

1 lb. cheddar cheese, grated

sauce:

1 c. cream of chicken

1 c. chicken broth

1 pt. ½ and ½

1 pkg flour tortillas

use chicken mixture and ½ of cheese inside tortillas.  Roll up.  Pour sauce over.  Sprinkle with other ½ cheese.  Cover loosely with foil.  Bake at 350 for 45 minutes.

Note: could use less ½ and ½

Chicken Parmesan Pasta

Chicken Parmesan Pasta

8 oz. pasta (curly), cooked

1 clove garlic

¼ cup margarine or olive oil

¾ cup grated parmesan cheese

3 cups vegetables, cooked (carrots and broccoli are best)

4 chicken breasts, cooked and chunked

1.     Prepare pasta as directed

2.     Cook and stir garlic in butter until tender, not brown.

3.     Add pasta, chicken and vegetables.  Toss and add parmesan cheese

General Tsao's Chicken

General Tsao’s chicken

¾ cup canned chicken broth, reduced sodium

2 TB cornstarch

2 TB sugar

2 TB low-sodium soy sauce

1 TB white wine vinegar

½ tsp ground ginger

2 tsp. peanut oil

2 medium scallions, chopped

2 medium garlic clove, minced

½ tsp red pepper flakes, or 1 dried chili pepper, minced

1 lb. uncooked boneless, skinless chicken breasts, cut into 2-inch pices

2 cups cooked white rice, kept hot

1.     IN a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

2.     Heat oil in a wok or large skillet over medium-high heat.  Add scallions, garlic and pepper and cook 2 minutes.  Add chicken and cook until browned all over, about 5 minutes.

3.     Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes

4.     Serve chicken and sauce over rice.  Yields about 1 cup of chicken and sauce and ½ cup rice per serving.

Chicken Casserole

2 cups cooked, diced chicken

2 cups cheopped celery

2 tsp green onions, chopped

1 cup mayonnaise

½ cup sliced or chopped almonds or chestnuts

½ tsp salt

2 tsp lemon juice

1 cup crushed potato chips

½ cup cheddar cheese, grated

Mix everything but cheese and potato chips and place in 8x8 baking dish.  Sprinkle on potato chips and top with cheese.  Put in 250 oven until cheese melts and salad is heated through, about 30-45 minutes.  Serves 5-6