Other recipes in this category
  • Italian Roast Chicken
    1 fryer cut up & washed
    2-3 tbsp. oil (for baking sheet pan)
    2-3 cloves garlic
    Sage leaves crumpled
    Parsley
    Garlic salt
    Oregano
    Salt
    Pepper
    Place chicken in oven baking sheet covered with 2-3 tablespoons oil. Dice garlic over chicken pieces. Sprinkle other seasonings over chicken. Bake at 350 degrees for 1 hour approximately.
  • Chicken Cordon Bleu
    2 whole boneless chicken breasts
    Salt and pepper to taste
    4 slices Swiss cheese
    4 slices cooked ham 1/8 inch thick
    6 tbsp. flour
    2 eggs beaten
    1 tbsp. water
    6 tbsp. fine dry bread crumbs
    4 tbsp. butter
    Remove skin from chicken breasts and discard. Between two pieces of wax paper flatten breasts with a wooden mallet until quite thin. Cut each into 2 pieces crosswise. Season to taste with salt and pepper. Lay a slice of cheese and slice of ham on each piece of breast and roll. Mix eggs with water and dip chicken in egg then in flour then in egg again and finally in crumbs. Melt butter in a flat baking dish and bake chicken at 350 degrees for 20 minutes or until lightly browned. Makes 4 servings.
  • Potted Chicken With Peppers And Mushrooms
    4 chicken breasts
    3 green peppers
    2 (3 oz.) cans mushrooms
    1 lg. onion
    4 potatoes
    1 tsp. salt
    1/2 tsp. pepper
    1 1/2 tsp. paprika
    Oil for browning
    1 c. water
    Brown chicken and remove from pot brown peppers sliced and remove from pot. Brown onions and mushrooms together add peppers and chicken plus seasoning and water. Cover and cook on slow flame after first boil for 2 hours. Remove chicken should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.
  • Chicken Teri - Yaki
    --TERI SAUCE--
    4 c. (1 quart) soy sauce (Kikkoman
    preferred)
    1/4 c. (2 oz.) Mogen David concord
    white wine or equivalent (optional
    but it does add special taste -
    alcohol evaporates when cooking)
    1/2 c. (4 oz.) brown
  • Chicken Cacciatore
    1 pkg. chicken
    1/4 c. butter
    1/2 c. sherry
    15 oz. can stewed tomato bits
    1 (6 oz.) can mushrooms
    1 pkg. Italian dressing mix
    1/4 c. chopped green pepper
    1 tsp. Italian seasoning
    Garlic powder to taste
    Bayleaf
    Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny squares. Brown in butter and sherry. Add tomatoes mushrooms Italian dressing mix green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over rice.