Fresh Chicken/Turkey/Poultry recipes

[chief_cook2]

Creamy Chicken Divan

2 pkg. frozen broccoli chopped
3 C. cooked diced chicken
3 cans cream of chicken soup
1 C. mayonnaise
2 T. lemon juice
½ t. curry powder
½ C. bread crumbs
2 T. butter melted
1 C. shredded Cheddar cheese

Cook broccoli according to directions. Drain well. Arrange in the bottom of a 9x13 baking dish. Arrange chicken on top. Combine soup, mayo, lemon juice, curry powder. Stir well to blend. Pour over chicken. Combine bread crumbs and butter. Sprinkle over top of casserole. Bake at 350 for 30 minutes. Sprinkle with shredded Cheddar and return to oven for an additional 5 minutes of cook time until cheese melts.

[chief_cook2]

7-Up Chicken

boneless, skinless chicken breasts cut into bite-size cubes
1 cup packed dark brown sugar
2/3 cup apple cider vinegar
1/4 cup 7-Up soda
2 to 3 tablespoons garlic powder
2 tablespoons soy sauce
1 teaspoon pepper
1 teaspoon ginger

Mix all remaining ingredients in a bowl then set aside. Put cut up chicken into a crockpot then pour mixture over top. Cook on high for 3-4 hours or on low for 6-8 hours. If desired, during last 30 minutes of cooking, add 1 small can chunk pineapple, 1 chopped green pepper and 1 chopped red pepper. Serve over rice with your favorite egg rolls and/or crab ragoon.

[chief_cook2]

Chicken Chow Mein

1 tablespoon oil
1 1/2 pounds boneless, skinless chicken breasts, cut in 1" pieces
4 carrots, thinly sliced
4 green onions, sliced (include green portion)
3 stalks celery, sliced
1 cup low sodium chicken broth
1 tablespoon sugar
1/3 cup light soy sauce
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 clove garlic, crushed
8 ounces bean sprouts
8 ounces water chestnuts, sliced
1/4 cup cornstarch
1/2 cup water

Heat oil in skillet and brown chicken (If you don't have time to do this, you can skip it). Put chicken pieces in crock pot. Add all ingredients except cornstarch and water. Stir and cover; cook on low for 6 to 8 hours.

Turn to high. Combine cornstarch and cold water in a small bowl; stir until dissolved. Stir into the crock pot liquids. Keeping cover slightly ajar to allow steam to escape, cook until thickened, about 15 to 30 minutes. Serve over rice or with chow mein noodles. May be doubled for 5-quart crock pot.

Serves 6

[carnation037]

from Chris in NM
« Thread Started on Mar 2, 2007, 1:44pm »
from www.cdkitchen.com

Mustard Wings

12 chicken drumettes
freshly ground pepper -- to taste
1 tablespoon honey
cayenne pepper -- to taste
1 clove garlic -- finely minced
2 teaspoons Dijon mustard
whole wheat bread crumbs -- very finely ground

Preheat oven to 400 degrees F. Lightly oil a baking sheet. Remove as much skin as possible from drumettes. Sprinkle chicken with pepper. Combine honey, cayenne, garlic, and mustard. Brush mixture onto chicken, coating all sides lightly and evenly, then dip in bread crumbs. Place on prepared baking sheet and bake until light brown (about 30 minutes). Serve hot.

[carnation037]

from jamaicacooking
« Thread Started on Mar 31, 2007, 10:37pm »

Jamaican Chicken & Green Peas

3 lb. chicken thighs
2 cups green peas
1 lb. white rice
1 cup coconut juice
1/2 lb. carrot (diced)
1 oz. butter
1 green pepper
Celery
1 teaspoon garlic power
Cooking oil
1/2 teaspoons salt
1 cup brown sugar
2 teaspoons lime juice

Remove skin from chicken, cut into 2-3 inches. Season with salt, onion, celery,
green pepper, garlic powder. Cover and leave it to marinade for 20 minutes.
Cook peas until tender. Heat cooking oil until hot in sauce pan,
remove seasoning from chicken and place into sauce pan. Fry until brown.
Add peas, sugar and seasoning while frying, turning frequently. Add rice,
continue turning until all are brown. Add carrot, coconut juice and water to cover the food.
Bring to the boil, add butter and green pepper with the stem. Cover and simmer until cooked.


Enjoy!
www.jamaicacooking.com/

[chief_cook2]

Baked chicken broccoli and rice

Ingredients:

1 can of Chicken & Broccoli Soup*
1 cup water
3/4 cup uncooked regular long-grain white rice
1/8 tsp. pepper
4 boneless chicken breast halves
Paprika

Directions:

MIX soup, water, rice and pepper in 2-qt. shallow baking dish. Top with
chicken. Sprinkle with paprika. Cover.

BAKE at 375°F. for 45 min. or until done.

[chief_cook2]

Chicken with Mushroom Gravy

Servings: 4

Categories: Main Dish-Poultry, To Try

Source: Taste of Home's Simple & Delicious

4 boneless skinless chicken breast halves (6 ounces each)
1 can mushroom gravy (12 ounces)
1 cup milk
1 can mushroom stems and pieces (8 ounces) drained
1 can chopped green chilies (4 ounces)
1 envelope Italian salad dressing mix
1 package cream cheese (8 ounces) cubed

In a 3-qt. slow cooker, combine the chicken, gravy, milk, mushrooms, chilies
and dressing mix. Cover and cook on low for 4 to 4-1/2 hours or until chicken
juices run clear.
Stir in cream cheese; cover and cook 15 minutes longer or until cheese is
melted. Yield: 4 servings.

[chief_cook2]

Chicken in Soothing
Lettuce Wraps
like P.F.
Chang’s®
After I saw numerous requests for this on message boards,
I had to see what the fuss was all about. They're delicious!
Prep. Time:
0:45
Serves:
4-6
8 dried shiitake mushrooms
boiling water - as needed
1 Tbls. Hoisin sauce
1 Tbls. soy sauce
1 Tbls. dry sherry
2 Tbls. oyster sauce
2 Tbls. water
1 tsp. sesame oil
1 tsp. sugar
3 tsp. cornstarch - divided
2 tsp. dry sherry
2 tsp. water
salt and pepper - to taste
1 1/2 lbs. boned, skinned chicken breasts - sliced
1/3 cup vegetable oil - divided
1 tsp. fresh minced ginger
2 cloves garlic - minced
2 green onions - minced
2 sm. dried chilies - optional
8 oz. can bamboo shoots - drained, minced
8 oz. can water chestnuts - drained, minced
1 head iceberg OR Bibb lettuce - leaves separated
1 package Chinese cellophane noodles - prepared as
directedPrepare the sauce (see recipe below).
-Cover mushrooms with boiling water and let stand for 30
minutes; drain; trim off and discard woody stems, then
mince mushroom; set aside.
-Combine Hoisin sauce, soy sauce, 1 Tbls. sherry, oyster
sauce, 2 Tbls. water, sesame oil, sugar, and 2 tsp.
cornstarch; set aside.
-In a medium bowl, combine remaining 1 tsp. cornstarch, 2
tsp. sherry, 2 tsp. water, salt, and pepper; lay chicken
into mixture and spoon over to coat. Stir in 1 tsp.
vegetable oil and let sit 15 minutes to marinate.
-Heat a wok or large skillet over medium-high heat;
stir-fry chicken in 3 Tbls. vegetable oil for 3 - 4
minutes; remove from wok/pan; chop chicken and set aside.
-Heat 2 Tbsp. vegetable oil in wok/pan; add ginger,
garlic, onions, and chilies; stir-fry for 1 minute; add
mushrooms, bamboo shoots, and water chestnuts; stir-fry
for 2 minutes.
-Return chicken to wok/pan; pour in reserved mixture;
simmer until thickened and heated through.
-Spoon mixture into lettuce leaves and roll up like a
burrito.
-Break cooked cellophane noodles into small pieces and
spread evenly over a serving platter; arrange prepared
wraps over noodles.
-Spoon sauce over wraps (see recipe below).
Sauce for Chicken Lettuce Wraps





1/2 cup water
1/4 cup sugar
2 Tbls. soy sauce
2 Tbls. rice vinegar
2 Tbls. ketchup
1 Tbls. lemon juice
1 Tbls. Chinese hot mustard
1-3 tsp. garlic chili paste
1/8 tsp. sesame oilDissolve the sugar in the water in a small
bowl.
-Add remaining ingredients and mix well.
-Refrigerate until ready to serve the lettuce wraps.

[chief_cook2]

--Steak & Ale's Hawaiian Chicken--
4−6 Chicken Breasts
Marinade:
1/4 cup soy sauce
1/2 cup + 2 T. dry sherry
1 1/2 cup unsweetened pineapple juice
1/4 c. red wine vinegar
1/4 cup + 2 T. sugar
1/2 tsp. garlic powder
Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY during the
first several minutes of cooking. Top each breast with a slice of
munster or provolone cheese and broil just until cheese starts to melt.

[chief_cook2]

*Honey BBQ Wings **like KFC's**(r)
Breaded and fried wings with a sweet barbeque sauce to coat.*
* <http://recipes. robbiehaf. com/cookbook/>*

*Serves: 4
Prep. Time: 0:45*

*1 cup all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
20 chicken wing segments
2 cups Bullseye(r) BBQ Sauce
1/2 cup honey*
* -In a shallow dish, combine flour, salt, and pepper.
-Coat chicken in flour mixture; refrigerate for 1 hour; coat chicken again
with remaining flour mixture.
-In a small saucepan, heat BBQ sauce and honey until warm; turn heat to low
and keep warm.
-Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 13 minutes.
-Drain chicken on cooling racks.
-Immediately toss fried chicken with BBQ sauce mixture. *

[chief_cook2]

Ultimate Chicken Fingers

1 pound chicken breasts, cut crosswise into 1/2-inch strips
2/3 cup Bisquick
1/2 cup Parmesan cheese, freshly grated
1/2 teaspoon salt, or garlic salt
1/2 teaspoon paprika
1 egg, slightly beaten
3 tablespoons butter, melted

Preheat oven to 450 degrees F. Line a cookie wheet with foil; spray with nonstick cooking spray. In a 1-gallon plastic ziploc-type bag combine Bisquick, cheese, salt and paprika. Dip half the chicken strips in
egg and place in Bisquick mixture. Seal bag. Shake to coat. Place chicken on cookie sheet. Repeat using remaining chicken. Drizzle butter over chicken.

Bake 12 to 14 minutes, turning halfway through bake time with pancake
turner, until no longer pink in center. Serves 4

[chief_cook2]

Cream-Cheese Stuffed Chicken

1 package boneless skinless chicken breasts
cream cheese (8 oz package is usually enough)
ranch or blue cheese dressing -- 1/2 cup should be plenty
3/4 cup bread crumbs
Parmesan cheese (1/4 cup)

Spray a baking pan (9 x 13) and heat oven to 375.

Butterfly each of the breasts, and put a portion of cream cheese in the pocket. Fold the breast back closed. Finish this with all the breasts, lay them in the greased pan and sprea the dressing on top evenly. Sprinkle with the bread crumbs, and then the parmesan cheese.

Bake approximately 45-50 minutes, but check for done-ness -- some thick breasts may take longer. (I use Convection oven, too, so temp adjustment might be necessary.)

[chief_cook2]

Crispy Onion Chicken

1 can French-fried onions, crushed
4 boneless, skinless chicken breast halves
2 tablespoons Dijon mustard

Coat chicken with mustard and then French fried onions. Put chicken on
cookie sheet and bake for 20 minutes at 350 degrees F.

[chief_cook2]

Wok-Fried Chicken
Makes 4 servings

1 cup plain yogurt, any kind
1 1/4 tsp. dried crushed rosemary
2 1/2 tsp. poutly seasoning
2 1/2 tsp. dried granulated garlic
Slal and black pepper to taste
1 1/2 lbs. chicken tenders
1 cup flour
1 cup vegetable oil for frying
1 lime, cut into 8 wedges

Combine the yogurt, 1/4 tsp. of the rosemary, 1/2 tsp. of the poultry
seasoning, 1/2 tsp. of the garlic, and the salt and pepper. Toss the chicken
pcs. in the mixture to coat completely, cover, and set aside for at least 15
min. (or refrigerate for up to 12 hrs.).

Combine the flour, salt, and pepper, and the remaining rosemary, poultry
seasoning, and garlic on a sheet of foil. Remove the chicken from the
marinade and coat each piece with the flour mixture.

Heat the oil in a large wok to 375*, or until a chopstick or wooden spoon
inserted in the oil begins to bubble immediately. Fry the chicken in the hot
oil in 2 or 3 batches until the coating is golden brown and the chicken is
cooked through, about 2-3 min. per batch.

Remove chicken with tongs or a slotted spoon and blot on a double-thick
layer of paper towels. Season with more salt and pepper, if desired. Serve
with lime wedges.

[chief_cook2]

Glazed Chicken with Fruit & Sweet Potatoes

1 3/4 cups Chicken Broth
1 pkg. (6 oz.) dried fruit bits or morsels *
1/4 cup packed brown sugar
1/4 tsp. garlic powder
1/4 tsp. dried rosemary leaves, crushed
4 bone-in chicken breast halves
1 large sweet potato, cut up
1 medium onion, cut into wedges

Mix 1 cup broth, fruit, sugar, garlic powder
and rosemary in saucepan.
Heat to a boil.

Place chicken, potato and onion in roasting pan.
Pour broth mixture over all. Cover.

Bake at 450°F. for 15 min.
Uncover and pour in remaining broth.
Bake, uncovered, 15 min. or until done.

*Use dark & golden raisins, apricots and apples

[chief_cook2]

OVEN-FRIED CINNAMON CHICKEN
1/2 tsp salt
1/2 tsp white pepper
1/4 c flour
1/4 tsp turmeric
1 tsp cinnamon
3 egg whites
1 (3 lb) chicken, quartered and skinned
1 C fresh bread crumbs
2 tsp safflower oil

Preheat oven to 325 deg. Combine salt, white pepper and flour.
Spread on plate. In small bowl, whisk turmeric, cinnamon and egg
whites. Dredge chicken pieces in seasoned flour; then dip in egg
white mixture; coat with bread crumbs.

In large, heatproof skillet, heat safflower oil over med heat.
Arrange chicken bone side up in skillet. Brown lightly on 1 side.
Turn chicken. Bake for 30 min. Remove chicken from oven. Increase
oven temp to 450 deg. Wait for 5 min. Crisp coating in oven for 5
min., or until done, watching closely. Serves 4-6

[chief_cook2]

Golden Glazed Chicken Breasts


1 envelope Lipton Recipe Secrets Onion
Soup Mix.
2/3 cup apricot or peach preserves or 2/3
cup peach-apricot sauce.
1/2 cup water
1 pound boneless, skinless chicken breast halves.
2 large red or green bell peppers, sliced
Hot cooked rice


In small bowl, thoroughly combine onion soup mix, preserves,
and water; set aside.

In aluminum foil-lined pan, arrange chicken breasts and peppers;
top with soup mixture. Broil 10 minutes or until chicken is done,
turning once. Serve over hot rice.

[chief_cook2]

Deep Dish Chicken Pot Pie

lb boneless skineless chicken breast, cubed
1/4 cu Italian Dressing
4 oz cream cheese, cubed
2 Tbsp flour
1/2 cup chicken broth
10 oz package frozen mixed veggies, thawed
refrigerated pie crust

Preheat oven to 375. Cook chicken in dressing in large skillet on med heat
for 2 minutes. Add cream cheese and stir until melted. Add flour, mix well.
Add broth and veggies. SImmer 5 minutes. Pour mixture into deep dish 10
inch pie plate. Arrange pie crust over filling, flute edges. Cut 4 slits in
crust to allow steam to escape.

Bake 30 minutes or until crust is golden brown. makes 6 servings.

[chief_cook2]

BALSAMIC CHICKEN & BROCCOLI

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
1 tb Oil, olive
2 cl Garlic, minced
1/2 sm Onion, thinly sliced and cut into thirds
2 tb Shallots
1/4 c Wine, white
2 Chicken breasts, cut into strips
3 tb Vinegar, balsamic
2 c Broccoli spears
1 c Mushrooms, sliced thick
1/3 c Chicken stock
1/4 ts Salt
Black Pepper

DIRECTIONS:
Heat the oil in a heavy pot. Add the garlic, onion, and
shallots, and cook until light golden. Keep the pot covered
between stirrings and use a tablespoon or so of the wine if
more liquid is needed. Add the strips of chicken and enough
of the wine to keep the meat from sticking to the pot. Cook
until the chicken is white all the way through, about 5 to
7 minutes (use more wine, if needed). Remove the chicken and
sauteed vegetables with a slotted spoon. Add the vinegar to
the pot, increase the heat, and stir with a wooden spoon,
scraping bits from the bottom, until the liquid is reduced
to about half its volume. Reduce the heat. Return the chicken
and sauteed vegetables to the pot, add the broccoli, mushrooms,
stock, remaining wine, and salt. Cook at a gentle simmer
until the broccoli turn bright green. Serve over pasta and
dust with pepper.

[chief_cook2]

Smothered Chicken

4 chicken breasts, skinless & boneless
12 oz mushrooms, sliced
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can French Onion Soup
1 Large onion, sliced
assortment of vegetables

Cut the chicken into bite size chunks and quickly brown in a small
amount of olive oil. Remove from pan, set aside and brown onion until
almost soft. Add mushrooms and saute for additional 5 minutes.
Layer vegetables in bottom of crock, add some of the onion/mushrooms,
then all of the chicken. Top with rest of onions/mushrooms.
Empty all three soups into saute pan. Stir and deglaze thoroughly then
pour over chicken. Cook on high for 2 hours, then on low for another 2-
1/2 hours.

[chief_cook2]

Lemon Pepper Chicken

5 boneless skinless chicken breasts (or any chicken pieces)
Lemon Pepper seasoning
2 T. melted or squeeze margarine

Put chicken in slow cooker/Crock Pot. Sprinkle generously with
seasoning. Pour margarine over chicken. Cook on low for 7-8 hrs. or on
high for 3-4 hrs.

[chief_cook2]

Garlic-Brown Sugar-Chicken

Chicken pieces-enough to feed your family-legs, thighs etc.
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-line soda
2-3 T. minced garlic
2 T. soy sauce
1 tsp. pepper

Place chicken in crockpot. Mix all remaining ingredients and pour over
chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can
thicken the juices after cooking with a little cornstarch. If using
cayenne pepper, it gives dish a Szechwan flavor.

[chief_cook2]

Easy Chicken Parmesan Bake

This easy Parmesan and herb-coated chicken makes a great everyday meal the
family will love.

INGREDIENTS:
4 boneless chicken breast halves
3 tablespoons melted butter
1 cup plain dry bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried leaf basil
1 teaspoon dried parsley flakes
1/2 cup fresh grated Parmesan cheese

PREPARATION:
Lightly grease a shallow baking dish. Heat oven to 375°.
Put chicken breasts between sheets of plastic wrap and pound lightly to thin
and then flatten to an even thickness. Dip chicken pieces in melted butter;
sprinkle both sides of chicken pieces with salt and pepper.

Combine remaining ingredients in food processor and pulse a few times, until
Parmesan cheese is broken into smaller pieces but still has texture.

Pour out onto a sheet of waxed paper or plate. Coat the chicken pieces with
the bread crumb mixture and place in the prepared baking dish.

Bake the chicken for about 25 minutes, or until chicken is cooked through,
turning once about halfway through cooking time. If chicken is pounded quite
thin, check for doneness at about 20 minutes.
Serves 4.

[chief_cook2]

Baked Sesame Chicken Breasts

2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter, melted

Preheat oven to 400 degrees F.

Place soy sauce in a 13 x 9-inch baking dish.

On a piece of wax paper, mix together the sesame seeds, flour, salt
and pepper. Dip the chicken pieces in the soy sauce to coat, then
dredge in the sesame seed mixture. Arrange in baking dish in a single
layer, then drizzle with melted butter.

Bake for approximately 40 minutes, or until chicken is cooked through
and tender and juices run clear. Baste with drippings once during
cooking time. Garnish with extra sesame seeds if desired, and serve

[chief_cook2]

KFC Honey BBQ Strips

2 lb. boneless skinless chicken strips
2 3/4 C. flour
1 t. salt
1 t. pepper
1 C. buttermilk
vegetable oil

BBQ Sauce:
1 C. Hickory Smoke BBQ sauce
1/4 C. water
2 T. honey
1 T. ketchup
1 t. liquid smoke

Mix flour, salt and pepper in bowl and set aside. Place buttermilk in separate bowl. Heat oil for frying & dip chicken strips in flour then buttermilk, then flour again. Place in hot oil. Fry chicken strips until lightly golden brown. Remove strips & drain.

Prepare BBQ Sauce
Place all ingredients in small saucepan, mix throughly & simmer on low heat stirring frequently for 20 minutes. After cooking, let sauce cool slightly. Dip chicken breast strip in sauce one at a time and place in a preheated oven at 350 for 20 minutes.

[chief_cook2]

Chicken For a Crowd of 10 people

1 large whole chicken, boiled or baked
3 cups chicken broth or 1 can chicken broth
1 package thick home style egg noodles
1 large block Velveeta cheese, grated
2 cans cream of mushroom or cream of chicken soup
1 cup bread crumbs

Boil noodles in chicken broth. Remove chicken from bone and chop. Add
chopped chicken, grated cheese, and soup to the noodles and broth and
stir. Pour into a 9X13 inch casserole dish. Top with bread crumbs.
Cover with foil.

Bake for 35 to 40 minutes at 350F degrees.

Serve with a green vegetable or green salad or top with freshly chopped
parsley.

Serves 10.

[chief_cook2]

Chicken Delight

8 chicken breast halves
salt and pepper to taste
1/2 cup flour
1 tablespoons olive oil
1 bottle of Russian dressing
1 packet onion soup mix
1/4 cup water

Glaze:
2/3 cup apple cider vinegar
1 tablespoon soy sauce
1/3 cup honey
1/4 teaspoon ginger
1 cup chicken broth
2 tablespoons corn starch
1 can sliced pienapples

Put flour in a bag, add chicken breasts, and shake well. Sprinkle
breast halves with salt and pepper. Cook in oil in a large saucepan
until brown. Place breast halves in a large greased casserole dish.
In a bowl, mix Russian dressing, water, and onion soup mix together.
Spread over the chicken. Bake in a 350F degree oven for 30 minutes.

For glaze, mix together in a saucepan vinegar, soy sauce, honey,
ginger, and chicken broth. Add corn starch and stir until mixture
thickens. Drain the pineapple juice and add juice to mixture. Stir
mixture and boil for 1-2 minutes. Pour glaze over the chicken
casserole and place pineapple slices on top. Bake for another 30
minutes.

Serves 8.

[chief_cook2]

CHINESE CHICKEN WITH CASHEWS
Yield: 4 servings (about 4 ounces per serving)
Source: "The Diabetes Food and Nutrition Bible"
INGREDIENTS
- 2 medium onions, sliced vertically
- 1 cup broccoli florets
- 1 pound boneless, skinless chicken breasts, cut into 2-inch cubes
- 3 green onions, minced
- 2 teaspoons minced ginger
- 3 garlic cloves, minced
- 3 tablespoons lite soy sauce
- 1/3 cup fat-free, reduced-sodium chicken broth
- 2 teaspoon rice vinegar
- 1/2 cup toasted cashews
- 2 teaspoon sesame oil
DIRECTIONS
Spray a wok or heavy skillet with nonstick cooking spray.
Over medium-high heat, add the onions to the pan and saute
for 5 minutes. Remove the onions from the pan.
Add more spray and stir-fry the broccoli for 3 minutes.
Remove the broccoli from the pan. Add more spray and
stir-fry the chicken until it's no longer pink, about
7-8 minutes. Add the green onions, ginger, and garlic
and stir -fry for 2 minutes. Add the onions and broccoli
back into the pan.
Add the soy sauce, broth, and vinegar. Cook for 1 minute.
Add the cashews and sesame oil and cook for 1 minute.

[chief_cook2]

Sour Cream Bacon Chicken

8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour

Wrap one slice of bacon around each boneless chicken breast and place
in a 3-4 quart crockpot. In medium bowl, combine condensed soups, sour
cream, and flour and mix with wire whisk to blend. Pour over chicken.
Cover crockpot and cook on low for 6-8 hours until chicken and bacon
are thoroughly cooked.

Serves 8

[chief_cook2]

WORLD FAMOUS CHICKEN MARSALA

This was fabulous!!

4 tbsp. butter (or butter)
4 skinless, boneless chicken breasts
4 green onions, chopped
1/2 lb. mushrooms, sliced (canned) or pieces
1/2 c. Marsala wine
1 c. heavy cream
1 tsp. lemon juice
Lightly salt & pepper
Flour for breading chicken

1. Dip chicken in water and bread with flour, salt and pepper. In large
frying pan melt butter over medium heat. Add chicken and saute turning and cooking
until fairly done. Remove and set aside. Add onions and mushrooms, cook until
browned. Add Marsala and heavy cream. Bring to boil, stirring. Add lemon juice
and salt and pepper to taste.

2. Return chicken to sauce and cook until chicken is hot then serve over rice
or fettucini or the like.