Other recipes in this category
  • Cordon Bleu
    3 whole chicken breast split skinned
    and boned
    3 slices (4 oz.) Swiss cheese cut in
    half
    3 slices (4 oz.) boiled ham cut in
    half
    2 tbsp. margarine
    1 can cream of chicken soup
    1/4 c. milk
    Chopped parsley
    Flatten chicken breast. Top each with 1/2 slice cheese then ham. Secure with toothpicks. In skillet brown chicken side down in margarine or butter. Stir in soup milk and cover. Cook over low heat for 20 minutes. Stir now and then. Top with parsley. Serves 6.
  • Chicken Oriental
    1 c. cream of mushroom soup
    1 c. (8 oz.) pineapple chunks in pure
    pineapple juice undrained
    1 tbsp. soy sauce
    2 c. Swanson chunk white chicken
    1 c. each sliced celery green onions
    & green pepper
    1/2 c. sliced radishes
    1 c. sliced water chestnuts
    In a skillet combine soup pineapple soy sauce and add remaining ingredients. Simmer 10 minutes. Stir gently occasionally. Serve with cooked rice and additional soy sauce. Makes about 5 1/2 cups.
  • Chicken Bengali
    1 tbsp. margarine
    1 1/2 tsp. flour
    1 1/2 tsp. Worcestershire sauce
    1 tsp. powder mustard
    1/2 tsp. curry powder
    1 1/2 lbs. chicken thighs skinned
    Preheat oven to 375 degrees. In small saucepan heat margarine over medium heat until bubbly and hot. Add remaining ingredients except chicken until mixture is smooth. Put in 9 x9 baking dish sprayed with Pam. Arrange chicken in single layers. Bake until chicken is brown baste with juice every 20 minutes. Weight Watchers.
  • Baked Chicken And Rice
    1 (10 oz.) pkg. Virgo yellow rice
    3 c. boiling water
    1 stick margarine or butter soft
    Chicken legs thighs or breast
    Minced or diced onions to taste
    (optional)
    Preheat oven to 350 degrees. Grease oblong dish. Mix rice and margarine or butter. Spread on bottom of greased dish. Add boiling water on top then lay chicken parts on top. Cover dish with foil and bake 1 hour. Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes. If you want you can use 2 cups water plus one can of chicken broth.
  • Lemon Chicken Saute
    6 chicken breast halves boned and
    skinned
    3 tbsp. all-purpose flour
    Non-stick cooking spray
    1/4 c. margarine
    1/3 c. teriyaki sauce
    3 tbsp. lemon juice
    1 tsp. fresh garlic minced
    1/2 tsp. sugar
    Rice cooked
    Roll chicken in flour to coat. Spray 10 skillet with non-stick spray. Add margarine and melt. Add chicken breasts. Cook over medium heat until chicken is lightly browned about 5 to 7 minutes. Turn chicken cook until lightly browned. Remove chicken and set aside. Stir in teriyaki sauce lemon juice garlic and sugar. Return chicken to pan and simmer 3 minutes. Turn chicken and continue cooking until fork-tender about 2 to 3 minutes. Serve over rice. Serves 4 to 6.