Yield: 8 servings

5 Boned Chicken Breasts
3 tb Flour
1 1/2 ts Salt
1 1/2 ts Ground Pepper
2 ts Paprika
1 tb Vegetable Oil
3 tb Butter
1 1/2 tb Dijon Mustard
1 cn Frozen Orange Juice
1 c Amaretto

Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring Constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes.

1 deli-roasted whole chicken, deboned and shredded

8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

1/2 cup chopped red onion

4 green onions, chopped

2 ripe tomatoes, seeded and chopped

1/2 cup fresh cilantro leaves, packed

1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

8 (10-inch) flour or whole wheat tortillas

Softened butter

Sour cream for accompaniment

Commercial salsa for accompaniment (or Pico de Gallo)

In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.

To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.

To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side. Makes 4 main course servings or 32 appetizers.

TO PREPARE:

Simmer chicken breasts in 1/2 inch of sauterne wine for 1 hour. 

Drain breasts and brown in margarine or butter. 

Mix mushroom soup, sherry, sour cream, salt, pepper and garlic powder for sauce. 

Heat.  Put breasts in 9 x 13 pyrex dish and cover with sauce. 

Sauté sliced mushrooms in butter and place on top of breasts and sauce. 

Heat at 350 degrees until bubbly.
Note: May be made a day ahead.  Great served with wild rice.
SERVINGS:  8

Baked chicken breasts get an added crunch and flavor boost from crushed stuffing mix.

Chicken Recipes

1 (10.75-oz.) can cream of chicken condensed soup, divided
1/4 cup 2% milk
4 (4-6-oz.) fresh boneless, skinless chicken breasts
2 Tbs flour
1 1/2 cups stuffing mix, crushed
2 Tbs butter or margarine, melted

Preheat oven to 400°F.

Combine 1/3 of the soup with milk in a shallow dish. Lightly dust chicken with flour; dip into the soup/milk mixture. Next, dip the chicken in crushed stuffing mix. Spread reserved soup on the bottom of an 8-inch square baking dish.

Arrange chicken on top and drizzle with melted butter. Bake for 20 minutes, or until chicken is done.

Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Chicken Recipes

1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix
1/3 cup light mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breasts (pounded thin)
2 tablespoons plain dry bread crumbs

Preheat oven to 400 degrees. Combine soup mix, mayonnaise and cheese.

On baking sheet, arrange chicken.

Top with soup mixture; sprinkle with bread crumbs.

Bake 20-30 minutes until done.

Ingredients:
50 pounds chicken — cut-up
1-1/2 quarts dry onions — finely chopped
16 ounces butter or margarine — melted
1 quart vinegar
3 quarts water
2 cups Worcestershire sauce
3 quarts ketchup
3/4 cup prepared mustard
3 cups brown sugar
6 tablespoon salt
1 teaspoon black pepper

Instructions:

Wash chicken thoroughly under cold running water.
Drain well. Place in containers, cover; set aside

Sauté onions in 8 oz (1 cup) butter or margarine until tender.

Add vinegar, water, Worcestershire sauce, catsup, mustard, brown sugar,
salt, and pepper to sautéed onions.

Bring to a boil, stirring constantly.

Reduce heat; simmer 10 minutes or until well blended.

Stir in remaining butter or margarine.

Pour sauce over chicken; cover; refrigerate 2 hours to marinade.

Drain chicken; reserve marinade for later use

Place chicken, skin side up, on lightly greased pans.

Bake 1 1/2 hours or until chicken is tender;

baste with marinade 2 or 3 times during baking period.

(Note: Chicken should be cooked for at least 20 minutes after final basting.)

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Recipe World Famous Recipes

1/2 c. fine, dry bread crumbs
1/4 c. grated Parmesan cheese
1/4 tsp. salt
1/2 tsp. dried whole basil
1/2 tsp. dried whole thyme
4 chicken breast halves, skinned and boned
1/4 c. butter, melted

Combine first 5 ingredients in plastic bag; shake well.

Cut chicken into 1-inch pieces; dip chicken pieces in butter,
and shake a few at a time in bread crumbs mixture.

Place on lightly greased baking sheet.

Bake at 400 degrees for 20 minutes or until tender.

4 servings.

Great alternative to store-bought nuggets!

2 Tbs. margarine
1 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup Hellman’s or Best Foods Mayonnaise
1/2 cup sour cream
1 Tbs. lemon juice
1/2 teas. salt
1/8 teas. pepper
2 cups cubed cooked chicken
1/2 cup slivered almonds, toasted
1 can (6 oz.) sliced mushrooms, drained
1/4 cup crushed potatoes

In large skillet, melt margarine over medium heat.
Add celery and onion;
cook about 4 minutes or until tender.
Remove from heat.
Stir in next 5 ingredients until well blended.
Add chicken, almonds and mushrooms;
toss to coat well.
Spoon into 1 1/2 qt. baking casserole.
Sprinkle with potato chips. Bake at 325 degrees for 25 to 30 minutes.

Serves 4-6.

2/3 cup Hungry Jack Mashed Potato Flakes
1/3 cup grated Parmesan cheese
2 teaspoons parsley flakes, if desired
¾ to 1 teaspoon garlic salt
1 ( 3 to 3 ½ Lb.) cut-up frying chicken, skinned if desired
1/3 cup margarine or butter, melted

1. Heat oven to 375 degrees. Greese or line with foil and grease
15×10x1-inch baking pan or 13×9-inch pan
2. Combine potato flakes, parmesan cheese, parsley flakes and
garlic salt in mrdium: stir until well mixed. Dip chicken pieces in
margarine; roll in potato flake mixture to coat. Place in greased pan.
3. Bake at 375 degrees F for 45 to 60 minutes or until chicken is
fork-tender and juices run clear.

4 servings.

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Non stick cooking spray
4 skinless chicken legs ( about 2 pounds )
1/2 c halved slice onion
3 cloves garlic, finely chopped ( I used minced )
1 c sliced cooked potato
1 c vegetable juice cocktail
1/2 c halved sliced green bell pepper
1/2 c drained canned diced tomatoes
1/4 cup 1/3-less-salt chicken broth
2 bay leaves
1 t paprika
1/2 t ground cumin
1/4 t salt
1/4 t ground black pepper

Preheat oven to 325 degrees. Spray large skillet with cooking spray.
Heat over medium heat until hot. Add chicken, onion and garlic. Cook
5 minutes or until chicken in browned,turning occasionally. Add
potato, vegetable juice,bell pepper,tomatoes,chicken broth,bay
leaves,paprika,cumin,salt and black pepper to skillet. Cook 5
minutes, stirring occasionally. Spoon into 1-quart casserole.
Bake, covered, 45 minutes or until chicken is no longer pink. Remove
and discard bay leaves.

Dietary Exchange per serving:
1 starch/Bread, 3 Lean Meat, 1 vegetable

calories 258
% calories from fat 27
total fat 8 g
saturated 2 g
cholesterol 82 mg
sodium 248 mg
carbohydrate 21 g
dietary fiber 3 g
protein 26 g
calcium 41 mg
iron 3 mg
vitamin A 128 RE
vitamin C 49 mg