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MOZZARELLA CHICKEN

1 lb. boneless chicken breast cutlets
1 egg, beaten
Flavored bread crumbs
1 tbsp. olive oil
1 tbsp. margarine
3/4 c. chicken broth
1/4 c. water
3 tbsp. lemon juice
4.8 oz. mozzarella cheese, shredded

Preheat oven to 350 degrees. Dip chicken breast cutlets in egg and coat with bread crumbs. Heat olive oil and margarine in skillet; brown chicken. Place chicken in 9 x 13 inch dish. Combine chicken broth, water and lemon juice. Pour mixture over chicken. Liberally sprinkle cheese over chicken. Bake for 15-20 minutes until cheese melts. Serves 4.

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CHINESE STYLE FRIED CHICKEN

2 whole chicken breasts, boned and skinned
2 tomatoes, cut in pieces (1/2 inch)
1 green pepper, cut in pieces (1/2 inch)
2 tbsp. oil
Mushrooms (optional)

--SAUCE--
1/4 c. corn syrup
2 tbsp. soy sauce
1/2 c. water
1 tbsp. corn starch
1/4 tsp. ground ginger
Pinch garlic powder
2 tbsp. sherry (optional)
Mix together

Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir occasionally. Stir in tomatoes and green pepper. Add sauce, mix, bring to boil, stirring constantly. Continue to boil for 1 minute.
Mixture thickens because of corn starch. Serve over cooked rice Serves 4.

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CHICKEN A LA KING

2 tablespoons fat
2 tablespoons flour
1 cup milk
1 cup cream
2 egg yolks
1 green pepper, minced
1 cup quartered mushrooms
1 pimiento cut in narrow strips
2 cups cooked diced chicken
1 teaspoon salt
1/2 teaspoon pepper

Make a white sauce using meat drippings, flour, milk, cream, salt and pepper. Add mushrooms, green pepper, pimiento and chicken. Cook until the meat is done. Just before serving stir in the egg yolks, slightly beaten, and cook for a about a minute or two, stirring constantly. Serve at once on hot toast.

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CHICKEN DELIGHT

15-20 cut up chicken pieces
1 can cream of chicken soup
1 can cream of celery soup
1 green bell pepper
1 red or yellow pepper
1 can water

Wash chicken. Season with pepper and your favorite seasoning salt. (I like McCormick's.) Refrigerate chicken overnight allowing seasonings to soak throughout. Cut peppers into slices and set aside.
Mix soups and water in bowl. Add peppers and pour over chicken. Bake at 350 degrees for about 1 hour and 15 minutes.
NOTE: The broth from this dish may be used as gravy for dressing.

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CRISPY CASHEW CHICKEN (MADE IN WOK)

2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry

In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm.

Continue frying remaining chicken pieces. Makes about 32 appetizers.

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SOUTHWEST TURKEY or CHICKEN BURGERS

1 lb. ground turkey or chicken
Bottled mild salsa
1/2-3/4 lb. mushrooms
1 tbsp. salad oil
1/2 tsp. salt
2 tbsp. mayonnaise
4 Kaiser rolls or hamburger buns

In bowl, mix ground turkey or chicken and 1/4 cup salsa; shape into 4 patties. Broil or grill until they lose their pink color turning once. Meanwhile, slice mushrooms. In skillet over medium heat, in hot salad oil, cook mushrooms and salt until lightly browned, stirring frequently. In small bowl mix mayonnaise and 1/3 cup salsa. To serve, cut each roll in half. Spread mayonnaise mixture on bottom halves of buns. Top with patties and mushrooms.

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CHICKEN BREASTS IN SOUR CREAM

6 chicken breasts, split and boned
2 c. sour cream
1/4 c. lemon juice
2 tsp. salt
4 tsp. worcestershire sauce
3 tsp. garlic salt
1/2 tsp. paprika
1/2 tsp. pepper
1 c. breadcrumbs
1/2 c. margarine, melted
1/2 c. butter, melted

Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking up as much of sour cream mixture as possible. Roll chicken in breadcrumbs to coat well.
Place in baking dish. Mix margarine and butter; pour half the melted butter and margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter sauce over chicken and bake 5 minutes more. Serves 6.

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CHICKEN AND WILD RICE

1 1/2 cooked chickens, remove skin and bones
1 box Uncle Ben's wild rice
2 c. water
1/2 c. chopped green pepper
2 cans cream of mushroom soup
1 soup can milk
Salt and pepper to taste
1 (8 oz.) pkg. Pepperidge Farm stuffing mix
2 sticks butter

Fill bottom of 9x13 inch pan with cooked chicken. Cook rice in 2 cups water and mix with chicken. Add green pepper, soup, milk, salt and pepper. Mix.
Melt butter and mix with stuffing. Sprinkle on top of casserole. Bake at 350 degrees for 30-40 minutes. Cover pan with foil before baking.

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ORIENTAL CHICKEN WONTONS

8 oz. ground raw chicken
1/2 c. shredded carrots
1/4 c. finely chopped celery or water chestnuts
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tsp. cornstarch
2 tsp. grated gingerroot
1/2 (16 oz.) pkg. wonton wrappers
2 tbsp. margarine or butter, melted
Plum or Sweet & Sour Sauce

Filling: In a medium skillet cook and stir ground chicken until no pink remains; drain. Stir in carrots, celery or waterchestnuts, soy sauce, sherry, cornstarch and gingerroot; mix well. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper, lightly brush edges with water. To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite points to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Brush the wontons with melted margarine or butter. Bake in a 375 degree oven for 8-10 minutes or until lightly brown and crisp. Serve with Plum or Sweet & Sour Sauce. Makes about 25 appetizer servings.

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CHICKEN SARONNO

6 chicken breasts, boned, skinned and halved
Salt
Pepper
Garlic powder
Curry powder
Flour
1/4 c. butter or margarine
1/2 lb. fresh mushrooms, thickly sliced
1/4 c. Amaretto di Saronno
Grated rind and juice of 1 lemon
1 1/2 c. chicken broth
1 tbsp. cornstarch
Patty shells

Cut chicken into 1" wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour. Heat butter or margarine in a large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto di Saronno, grated rind and juice. Simmer 5 minutes.
Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until mixture bubbles and thickens. Season to taste with salt, if necessary. Spoon mixture into patty shell. Garnish with parsley and diced tomato, if desired. Makes 6 servings.

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CHICKEN PIPLAF

1 1/3 c. Minute Rice
300 Chicken Recipes
1 envelope onion soup mix
1 can cream of mushroom soup
1 1/2 c. boiling water
4 tbsp. melted butter
Sprinkle pepper and salt
4 pieces chicken

Combine all ingredients in an ovenproof dish. Brush chicken with melted butter and sprinkle with salt and pepper.
Arrange on top of casserole mixture. Cover with aluminum foil and bake 1 hour and 15 minutes until chicken is done. Can be fixed ahead of time, and then baked.

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CHICKEN BROCCOLI VEGETABLE SAUTE

2 tbsp. margarine, divided
4 skinless, boneless chicken breast halves (about 1 lb.)
1 c. cut-up broccoli
1/2 c. thinly sliced carrots
1 c. sliced mushrooms
1 can Campbell's cream of broccoli soup
1/3 c. milk
1/8 tsp. pepper

In skillet over medium heat, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove chicken; keep warm. In same skillet, in remaining margarine, cook broccoli, carrots and mushrooms 5 minutes, stirring often. Stir in soup, milk and pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low; simmer 5 minutes or until chicken is fork-tender. 4 servings. Preparation time: 10 minutes. Cooking time: 20 minutes.

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CHICKEN BREAST WITH HONEY - WINE SAUCE

1 c. dry white wine
4 tbsp. soy sauce
1/4 tsp. garlic powder
4 chicken breasts, skinned, boned and cut into pieces
4 tbsp. veg. oil
1/2 c. honey
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper

In a large bowl, mix the wine, soy sauce and garlic powder. Add the chicken pieces, stir to coat, and marinate for 1 hour in the refrigerator. Drain chicken, reserving marinade. In a shallow dish, mix the flour, salt and pepper.
Lightly dredge chicken, one piece at a time, in the flour. In a large frying pan, heat the oil until moderately hot.
Add chicken and cook, turning, until brown on all sides. Add honey to reserved marinade and pour over chicken.
Cover and simmer for about 15 to 20 minutes or until tender. Transfer chicken to serving platter and spoon sauce over it. Serve over buttered noodles. Serves 4.

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CHICKEN CASSEROLE

1 (10 oz.) box Wheat Thins, crushed
2 c. chicken, cooked and diced
1 (15 oz.) can asparagus, cut spears
1 (8 oz.) can water chestnuts, sliced
2 cans cream of chicken soup
1 c. Hellmann's mayonnaise
1 c. cheddar cheese, grated
1 stick butter or margarine

Combine soup and mayonnaise. Place 1/2 of crushed Wheat Thins in the bottom of a 9" x 13" greased baking dish. Place 1/2 of the soup and mayonnaise mixture, then asparagus, mushrooms, diced chicken, water chestnuts and cheddar cheese. Top with remaining soup and mayonnaise mixture.
Melt butter and combine with remaining Wheat Thins. Sprinkle evenly over casserole. Bake at 350 degrees for 35 to 40 minutes, or until hot and bubbly around the edges.

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CHICKEN IN CHEESE SAUCE

--WHITE SAUCE--
2 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
Mix together above over low heat in saucepan, then add: 1 c. milk
1 c. sharp Cheddar cheese
1/4 c. sherry
Dash of hot pepper

Stir over heat until sauce thickens and cheese melts. Broccoli spears
Slices of chicken breast, parboiled Place broccoli spears on bottom of baking dish with slices of chicken breasts. Pour sauce over chicken, sprinkle Parmesan or Romano cheese. Bake at 350 degrees for 30 minutes, serve over rice.

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ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:

4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

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CURRIED CHICKEN BALLS

2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted

In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.

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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
300 Chicken Recipes
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.

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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.

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FESTIVE CHICKEN

2 c. chicken, cooked, chopped
1 box wild rice, cooked
1 med. onion, chopped
1/2 c. mayonnaise
1 can French green beans or 1 pkg. broccoli, cooked
1 can celery soup
1/2 c. water chestnuts (optional)
2 tbsp. chopped pimiento (optional)

Put all together into greased baking dish. Bake 45 minutes to 1 hour at 350 degrees.

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