| Apricot-Glazed Coconut-Chicken Bites � cup sweetened condensed milk 2 tbsp Dijon mustard 1 � cups Bisquick 2/3 cup flaked coconut � tsp. Salt � tsp pepper � tsp. Paprika 1 lb boneless, skinless chicken breasts ( cubed ) � cup butter Mix milk and mustard. Mis Bisquick, coconut, salt, pepper and paprika. Dip chicken in milk mix, then flour mix. Coat pan in melted butter. Coat pan in melted butter. Bake 20 minutes at 425�. Glaze and cook 10-15 minutes. Apricot Glaze � cup spread able apricot 2 tbsp honey 2 tbsp Dijon mustard 1 tbsp white vinegar Blend all, well. Cajun Chicken 4 boneless, skinless chicken breasts 1 � cups crushed cornflakes � cup Bisquick 2 tsp Cajun seasoning 2 tbsp butter � cup water Mix cereal, Bisquick and seasoning. Dip chicken in water, then mixture. Melt butter. Cook chicken in butter. Cheesy Chicken Rolls � cup shredded mozzarella cheese 1 tbsp parsley 4 boneless, skinless chicken breasts 1 tbsp dry bread crumbs 1/8 tsp paprika Combine cheese and parsley. Place one chicken breast between 2 pieces of clear wrap, flatten. Fill chicken and roll, bake seam down. Sprinkle with bread crumbs. Bake 20-25 minutes at 350�. Chicken A La King � cup carrot � cup celery 2 tsp. Water 1 can cream of mushroom soup � cup milk 2 tbsp. Parmesan cheese � tsp. Poultry seasoning 2 cups cubed, cooked chicken Toasted bread Combine carrot, celery and water. Microwave for three to five minutes. Stir in soup, milk, seasoning and cheese. Microwave for six to eight minutes. Chicken Alfredo 1 pkg. Pasta 2 tbsp butter 1 lb chicken, cubed 1 can cream of mushroom soup � cup parmesan cheese � tsp pepper Cook pasta. Heat butter, brown chicken. Add soup, milk, cheese, pepper and pasta. Heat. Serve with additional parmesan cheese. |