Quick Chick

Quick Chick

4 chicken breasts, cut in half
1/2 pound butter, melted
Corn flake crumbs (packaged)
Freshly-grated Parmesan cheese
Parsley sprigs (for garnish)

Skin and de-bone breasts, if necessary. Dip into melted butter. Coat with mixture of 1/2 crumbs and 1/2 cheese. Brush pieces of aluminum foil big enough to cover the chicken with melted butter. Press the ends together. Place packages of chicken on baking sheet and bake at 450 degrees F for 20 to 25 minutes.

To serve, remove carefully from foil wrappers and garnish with fresh parsley.

The quiet and solitary man apprehends the inscrutable. He seeks nothing, holds to the mean, and remains free from entanglements. — I Ching

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civil war chicken

Civil War Chicken

Due to the shortage of salt during the war, Southerners were compelled to use salted meat for their food.

1 whole fryer or favorite chicken pieces
Pepper, to taste
6 slices salt meat
3 tablespoons flour

Split chicken down the back and place in iron skillet with 1 inch water. Pepper to taste. Place thinly sliced salt meat evenly onto chicken pieces. Cover tightly and bake 3 hours at 250 degrees F. Thicken gravy with flour paste. Good with rice.

Yields 4 servings.

She runs the gamut of emotions from A to B. — Dorothy Parker

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Pineapple-Stuffed Chicken Breasts

Pineapple-Stuffed Chicken Breasts

8 whole small chicken breasts, boned
1 1/4 teaspoons salt, divided
1 (8 ounce) can crushed pineapple
6 tablespoons butter or margarine, divided
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
1/2 teaspoon dried tarragon
1/2 cup fine dry bread crumbs
1 tablespoon pimiento, chopped
Sweet-Sour Pineapple Sauce

Place boned chicken breasts skin side down on board. Sprinkle with 3/4 teaspoon salt. Drain pineapple and reserve the syrup for the Sweet-Sour Pineapple Sauce. Heat 4 tablespoons butter in skillet; add green bell pepper, celery, onion and the remaining 1/2 teaspoon salt. Cook until the vegetables are tender. Remove from heat; add the tarragon, bread crumbs, pimiento and the drained pineapple; mix well.

Place about 1/4 cup stuffing mixture in center of each chicken breast; fold the sides over and fasten with skewer or string. Heat the remaining 2 tablespoons butter in large skillet. Add chicken breasts, four at a time and brown lightly on all sides. Remove and place in a shallow baking pan. Bake at 350 degrees F for 40 to 45 minutes until tender. Serves 8.

Serve with Sweet-Sour Pineapple Sauce.

Sweet-Sour Pineapple Sauce
1 tablespoon vegetable oil
2 cups green bell pepper, chopped
2 tablespoons onion, chopped
1 (8 1/4 ounce) can pineapple slices in syrup
Syrup reserved from crushed pineapple
4 tablespoons cornstarch
3/4 cup water
1 chicken bouillon cube
1 tablespoon brown sugar
1/4 teaspoon dried tarragon
2 tablespoons vinegar
1 tablespoon soy sauce
2 tablespoons pimento, diced

Heat oil in saucepan. Add green bell pepper and onion; cook for 2 minutes. Drain syrup from pineapple slices and add to saucepan with the syrup reserved from the crushed pineapple in stuffing. Blend cornstarch with water; add to saucepan. Add bouillon cube, brown sugar, tarragon, vinegar and soy sauce. Cook, stirring constantly until mixture begins to thicken and comes to a boil.

Cut pineapple slices in half; add to the sauce with the pimiento. Heat and serve over the chicken breasts.

That is happiness to be dissolved into something complete and great. — Willa Sibert Cather

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Russian Chicken Bake

Russian Chicken Bake

2 large skinless chicken breasts, cut in half
Salt and pepper to taste
4 tablespoons butter
1 lemon, cut in half
1 cup Russian dressing

Salt and pepper chicken. Arrange in rectangular baking dish. Place 1 tablespoon butter on each chicken piece; squeeze lemon juice over chicken. Pour Russian dressing over top; cover with aluminum foil. Bake at 350 degrees F for 1 hour and 50 minutes. Remove foil. Bake 10 minutes longer.

Yields 4 servings.

This was love at first sight, love everlasting a feeling unknown, unhoped for, unexpected–in so far as it could be a matter of conscious awareness it took entire possession of him, and he understood, with joyous amazement, that this was for life. — Charles Augustus Lindbergh, Jr.

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baked in milk chicken

Baked in Milk Chicken

1 cup all-purpose flour
1 1/2 tablespoons salt
1 1/2 tablespoons paprika
1/4 teaspoon pepper
2 to 3 pounds chicken parts
Shortening or vegetable oil
4 tablespoons melted butter or margarine
4 tablespoons milk

Combine first 4 ingredients. Work into chicken pieces. Allow to dry for a few minutes. Save unused flour mixture for gravy, if desired.

Brown chicken in about 1/2 inch of oil. Place browned chicken in shallow baking pan. Do not stack or crowd. Use 2 pans if necessary. Mix melted butter and milk, and drizzle over chicken. Bake uncovered at 350 degrees F for about 30 to 40 minutes, or until tender. If pieces look dry during baking, pour milk on them.

History, although sometimes made up of the few acts of the great, is more often shaped by the many acts of the small. — Mark Yost

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Garlic Roasted Chicken

Garlic Roasted Chicken

1 (5 pound) roasting chicken
Salt
Pepper
Paprika
5 garlic cloves, mashed
1/4 pound sweet butter
1/2 cup canned chicken broth

Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the remainder on the outside of the chicken. Place the chicken into a crockpot and place a few pats of butter on its breast. Add the remaining ingredients and cook on LOW for 6 to 8 hours.

Serve the hot garlic butter sauce with the chicken.

The medium is the message. — Marshall McLuhan

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Chicken Breasts Mediterranean

Chicken Breasts Mediterranean

3 whole chicken breasts, halved and de-boned
1 1/2 teaspoons MSG, divided
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 cup butter
1 medium eggplant, peeled and
    cut in 1/2-inch slices
1 clove garlic, chopped
1 green bell pepper, cut into strips
2 zucchini, cut into 1/2-inch slices
3 tomatoes, peeled and diced
1/4 teaspoon Tabasco? sauce
1/4 teaspoon thyme
1/4 teaspoon oregano
2 tablespoons chopped parsley

Sprinkle chicken with 1 teaspoon MSG, salt and paprika. Heat butter in skillet and brown chicken. Remove chicken from skillet.

Saut? eggplant in skillet and place in buttered casserole. Add onion, garlic and green pepper to skillet and cook until tender. Add zucchini and tomatoes and cook until tomatoes are cooked down and part of liquid evaporated.

Add remaining MSG, Tabasco and herbs to mixture. Arrange chicken over eggplant and spoon tomato mixture over chicken. Bake uncovered at 350 degrees F for 45 minutes or until chicken is done. Baste several times.

Serves 6.

If liberty and equality, as is thought by some are chiefly to be found in democracy, they will be best attained when all persons alike share in the government to the utmost. — Aristotle

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Malibu Chicken

Malibu Chicken

4 boneless chicken breasts (cut in half if large)
2 cans cream of chicken soup (or mushroom)
1 soup can milk
1 to 2 small cans Ortega whole green chiles
1 cup shredded Cheddar cheese
1 small bag cheese Doritos

Place chicken pieces in oblong casserole dish. Cut chiles in half and wrap around chicken.

In bowl, mix soup, milk, cheese, salt, pepper and garlic powder to taste. Pour over chicken. Place Doritos around edges and crumble a little more on top with a little more cheese. Bake at 350 degrees F for 45 minutes to 1 hour or until bubbly.

The length of a film should be directly related to the endurance of the human bladder. — Alfred Hitchcock

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apricot dijon chicken

Apricot Dijon Chicken

4 skinless chicken breast halves
1/4 cup apricot jam
2 tablespoons Dijon mustard
1/8 teaspoon cayenne pepper, or to taste

Preheat oven to 350 degrees F.

Place chicken in a shallow baking pan.

In a separate bowl, combine apricot jam, mustard, and cayenne. Pour apricot mixture over chicken. Cover pan with foil.

Bake for 30-45 minutes, until chicken is done.

Anybody can win unless there happens to be a second entry. — George Ade

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Fit for a King Lemon Chicken

Fit for a King Lemon Chicken

4 chicken breasts, cooked and chopped
1 can (10 ounces) cream of chicken soup
1 cup sour cream
1/2 cup lemon juice
1 sleeve rich buttery crackers, crushed
1/2 cup (1 stick) margarine, melted
3 tablespoons poppy seeds

Sprinkle the chicken over the bottom of a greased 9 x 13-inch baking pan.

Combine soup, sour cream and lemon juice in a bowl and mix well. Pour over the chicken. Sprinkle the cracker crumbs over the layers. Drizzle butter over the cracker crumbs. Sprinkle the poppy seeds over the top. Bake at 350 degrees F for 30 to 45 minutes.

Makes 4 servings.

A little kindness from person to person is better than a vast love for all humankind. — Richard Dehmel

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