Swiss Chicken

Chicken in cream soup is coated with the smooth, slightly sweet tang
of melted Swiss cheese and topped with buttered bread crumbs.

Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In: 55 Minutes
Makes: 8 servings

Ingredients
8 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
1/3 cup water
8 slices Swiss cheese
2 cups Italian seasoned bread crumbs
1/2 cup butter

Directions
1. Preheat oven to 350 degrees F(175 degrees C).
2. In a 9×13 inch baking dish, layer the chicken breasts, soup and
water. Top each breast with a slice of Swiss cheese, then top it all
with the breadcrumbs. Cut the butter or margarine into pads and
place them over the top of the casserole.
3. Bake in the preheated oven for 45 minutes. Let cool and serve.

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Chicken Schnitzel

1 lb. chicken breasts or tenderloin
3 eggs, beaten
1 cup all purpose flour
1 cup cracker meal
oil, low fat
Salt & pepper

Beat chicken with a mallet until thin. Roll chicken in flour. Dip
chicken in egg and then roll in cracker meal. Fry in hot oil until brown.
Salt and pepper chicken and serve with gravy and noodles. Serves 5 to 6
people.

Sauce for Schnitzel or Noodles:

1 pkg. Knorr’s Hunter Sauce mix or brown sauce mix
1 med. onion, chopped
1 Tbsp. oil
1 1/4 cup water
2-3 Tbsp. cooking wine

In saucepan cook onion in oil until brown.
Add water, sauce mix and wine and cook until thick.

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Chicken Saté Lettuce Wraps

Make these Chicken Saté Lettuce Wraps in just 20 minutes

Yields: 4 main-dish servings
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20 minutes

INGREDIENTS:
4 skinless, boneless chicken-breast halves (1 1/4 pounds)
1 teaspoon curry powder
3/4 teaspoon salt
2 limes
1/4 cup creamy peanut butter
1 tablespoon soy sauce
1 teaspoon sugar
1 bunch fresh cilantro or mint
1 small cucumber, sliced
12 large green-leaf lettuce leaves

DIRECTIONS:
1. Spray 10-inch ridged grill pan or skillet with nonstick cooking
spray. Heat over medium-high heat until hot. Rub chicken with curry
and salt.

2. Add chicken to pan; cook 10 to 12 minutes or until it loses its
pink color throughout, turning over once.

3. From 1 lime, grate 1/2 teaspoon peel and squeeze 1 tablespoon
juice. Cut remaining lime into wedges.

4. In small serving bowl, whisk peanut butter, soy sauce, sugar, lime
peel and juice, and 2 tablespoons very hot water until sauce is smooth.

5. Slice chicken. Wrap some chicken, cilantro or mint, and cucumber
with sauce in each lettuce leaf. Serve with lime wedges.

NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 290
Total Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 91 mg
Sodium: 850 mg
Carbohydrates: 7 g
Fiber: 2 g
Protein: 38 g

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Fiesta Chicken & Rice

Ingredients
2 1/4 cups chicken broth
1 cup riceland rice
3 teaspoons Mrs Dash Extra Spicy Blend
4 small boneless, skinless chicken breats
1 1/2 cups chunky salsa — mild
1/2 cup shredded cheddar jack cheese

Bring 2 cups of the broth to a boil in a medium saucepan. Stir in rice and 1 teaspoon Mrs. Dash. Reduce heat, cover and simmer 15 to 20 minutes or until liquid absorbs.

Meanwhile, preheat oven to 350 degrees. Sprinkle remaining 2 teaspoons Mrs. Dash over chicken. Coat a non stick oven proof
skillet with cooking spray and heat over medium high heat. When hot, add chicken and cook until lightly browned, 3 to 4 minutes per side. Pour salsa over and around chicken.

Cover, reduce heat to medium low and simmer until chicken is slightly pink in the center, 8 to 10 minutes. Remove chicken and stir cooked rice and remaining 1/4 cup chicken broth into salsa in pan. Put
chicken over rice and sprinkle with cheese. Cover and bake until cheese melts and chicken is no longer pink in center, 6 to 8 minutes.

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CHICKEN TORTELLONI ALFREDO

1 pkg. (9 oz.) tortellini, any flavor (Cheese)
2 cups broccoli flowerets
1 jar alfredo sauce
1 pkg. grilled chicken breast strips

Prepare pasta as directed, adding broccoli to water during last 3
minutes of pasta cooking time. Drain.

Heat sauce and chicken breast strips in saucepan on medium heat 5
minutes until hot. Toss all ingredients.

Makes 3 Servings.

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Chicken in Brandy Orange Sauce

8 chicken thighs, skinned
3 tbsp brandy
1 1/4 cups orange juice
3 spring onions, chopped
2 tsp cornflour
6 tbsp low fat fromage frias
Salt and pepper to taste

Fry the chicken pieces without fat in a non-stick or heavy pan,
turning until evenly browned. Stir in the brandy, orange juice, and spring onions. Bring to the boil, then cover and simmer for 15 minutes, or until the chicken is tender and the juice run clear, not pink, when pierced.

Blend the cornflour with a little water then mix into the sauce and
stir over a moderate heat until boiling. Adjust the seasoning and serve with boiled rice or pasta and green salad.

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BBQ Chicken Sandwiches

This is a wonderful bbq chicken sandwich with homemade sauce. A perfect party food. You can use leftovers to make pizza.

Prep Time: approx. 15 Minutes. Cook Time: approx. 4 Hours .
Ready in: approx. 4 Hours 15 Minutes. Makes 8 servings.

2 (4 pound) whole chickens, cut up
1 1/2 cups ketchup
3/4 cup prepared mustard
5 tablespoons brown sugar
5 tablespoons minced garlic
5 tablespoons honey
1/4 cup steak sauce
4 tablespoons lemon juice
3 tablespoons liquid smoke flavoring
salt and pepper to taste
8 hamburger buns
4 cups prepared coleslaw (optional)

Directions
1 Place chicken in a large pot with enough water to
cover. Bring to a boil, and cook until chicken comes off the
bone easily, about 3 hours. Make sauce while the chicken cooks.
2 In a saucepan over medium heat, mix together the
ketchup, mustard, brown sugar, garlic, honey, steak sauce,
lemon juice, and liquid smoke. Season with salt and pepper.
Bring to a gentle boil, and simmer for about 10 minutes. Set
aside to allow flavors to mingle.
3 When the chicken is done, remove all meat from the
bones, and chop or shred into small pieces. Place in a pan
with the sauce, and cook for about 15 minutes to let the
flavor of the sauce soak into the chicken. Spoon barbequed
chicken onto buns, and top with coleslaw if you like.

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Baked Chicken Breasts with Pear Brandy

6 boneless skinless chicken breast
3 tbsp soy sauce
4 tsp cornstarch
1 cup pear brandy or apple juice
2 md firm-ripe pears
Parsley sprigs
Salt and pepper to taste
Lime wedges

Rinse chicken and pat dry; then arrange, skinned side up, in a 9- by
13-inch baking pan. Drizzle evenly with soy sauce. Bake, uncovered, in a 450 degree oven, basting occasionally, until meat in thickest part is no longer pink; cut to test (about 20 minutes).

Meanwhile, place cornstarch in a 1 1/2- to 2-quart pan; smoothly stir
in brandy. Peel and core pears, then cut lengthwise into 1/2-inch-thick slices.

Add pears to pan and bring to a boil over medium-high heat, mixing
gently. Then reduce heat, cover, and simmer until pears are tender when pierced (about 5 minutes).

When chicken is done, add pear mixture to baking pan; gently shake
pan to mix pears and chicken. Transfer chicken, pears, and sauce to a platter and garnish with parsley. Season to taste with salt and
pepper; offer lime wedges to squeeze over individual servings.

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Garlic Fried Chicken

2, 2 1/2 pound frying chickens cut in pieces
2 tablespoon of lemon juice
1 cup of sour cream
1 clove of garlic, grated
1/4 teaspoon of Worcestershire sauce
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of celery salt

Wipe the chicken pieces with a damp cloth and store in container with tight fitting lid. Mix all ingredients together, pour over chicken,
and let marinate in the refrigerator overnight. When ready to fry,
drain the liquid from the chicken pieces and dredge them in flour,
heat some vegetable oil in a large skillet over medium heat and brown
the chicken pieces on all sides. Lower the heat and cover skillet and
cook for 35-40 minutes.

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Chicken and Peaches

- one pound cooked chicken, cubed and/or shredded
- salt & pepper to taste
- 1 large onion, sliced
- 1 green pepper, sliced
- 1 16oz canned peaches, chopped into cubes

- 3/4 cup ketchup
- 1 TBS honey
- 2 TBS soy sauce

Preheat oven to 450.  In a greased 2 1/2 quart baking dish, put in
chicken and salt and pepper.  Top with sliced onion, green pepper and peaches.  Mix ketchup, honey and soy sauce and pour over everything.

Cover and bake for 45 minutes or so, until hot and bubbly.

Serve over brown rice.

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