Chicken Recipes

Honey-Mustard Chicken:

Preheat oven to 350°F
Place chicken in baking dish in one layer
Mix all the other ingredients together until well blended. Pour the mixture over chicken
Bake the chicken for 10 about minutes, basting once. Turn chicken over and bake for about 10 more minutes, or until chicken is no longer pink in the center
Serve and garnish

Margarine can be used in place of the butter
Other types of mustard can be used in place of the dejon
Chicken pieces, with the bone in, can be used in place of the boneless skinless breasts
Serve with rice, or potatoes and vegetables
Garnish with sprigs of fresh herbs, etc.

In a 12 inch skillet over medium high heat, in hot oil, cook the chicken pieces until they are well browned on all their sides
Stir in the tomatoes with their liquid, wine garlic salt, basil and pepper
Heat to a boil. Reduce heat to low, cover ans simmer for 15 minutes
Add the onions and green peppers. Cover and simmer 15 minutes longer or just until the vegetable are fork tender
In a cup, stir the cornstarch and water together until smooth
Gradually stir the cornstarch mixture into the chicken mixture and cook, stirring frequently, until the mixture is boiling and thickened and the chicken is fork tender
Serve and garnish

Cacciatore is Italian for "hunter," this American Italian term refers to food prepared "hunter style", which is with mushrooms, onions, tomatoes, various herbs and sometimes wine. Chicken cacciatore is the most popular dish prepared in this style
Can be served on a bed of rice or pasta
Can be garnished with sprigs of fresh basil or other herbs such as parsley, onion curls, etc.
Boneless, skinless chicken breast can be used in place of the pieces, but the cooking time will be less

Flatten the chicken breast slightly with a meat hammer; fold the cheese and ham slices to fit the top
Fold the breasts over the ham and cheese filling and fasten the edges with toothpicks
In a large bowl, mix the flour and paprika; use this mixture to coat the chicken pieces
In a 12 inch skillet over medium heat, in hot butter, cook the chicken until it is browned on all sides
Add the wine and stock base. Reduce the heat to low; cover and simmer for about 30 minutes or until fork tender; remove the toothpicks
In a cup, blend the cornstarch and cream until smooth. Gradually stir into the skillet. Cook, stirring constantly, until thickened; serve over the chuicken

Margarine can be used in place of the buter
Serve with rice, or potatoes and vegetables
Cordon blue was originally a wide blue ribbon worn by members of the highest order of knighthood. The term has since been applied to food prepared to a very high standard and to outstanding cooks

Combine the first 7 ingredients together in a large bowl to form a marinate
Add the chicken breasts to the above marinate mixture. Cover and marinate under refrigeration for 8 hours
Remove chicken from the marinade, discarding the marinade afterwards
Dredge the chicken breast in the bread crumbs
Place in a single layer of the breaded chicken breasts in ungreased 13 x 9 x 2-inch baking dishes. Drizzle butter over chicken
Bake, uncovered, in a preheated 350°:F oven for 40 to 50 minutes or until the chicken is done
Serve and garnish

Rinse chicken under cold water and pat dry with paper towels
In a blender, place the chicken stock, vinegar, parsley, chives, oil, salt, thyme, marjoram, pepper and cumin. Blend for about 30 seconds on high speed
Place chicken in single layer in 1 1/2 quart baking pan. Pour the seasoning mixture over chicken
Place in a preheated 475°F oven. Immediately reduce the oven temperature to 350°F and cook for about 1 hour, turning and basting often, or until the chicken is fully cooked
Serve and garnish

Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180deg;F
Other fresh herbs can be used with, or in place of those already in this recipe
Serve with potato or rice and vegetable
Garnish with sprigs of fresh herbs

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