MEXICAN CHICKEN CASSEROLE
4 chicken breasts, cooked and cut into pieces or 2-3 cans boned chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg. can Pet milk
1 can chopped green chilies
2 pkgs. Doritos
Grated cheddar cheese

Crush 1 package Doritos and line casserole dish. Combine rest of ingredients and add to Doritos. Sprinkle grated cheese on top and bake at 350 degrees for 30 minutes. Use second bag of Doritos to eat casserole with.

CHICKEN NACHOS
1 whole chicken breast, poached, skinned, boned & diced
12 oz. cream cheese, room temp.
2 jalapeno peppers, seeded & minced
3 tbsp. chopped red onion
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
1 1/2 c. grated Monterey Jack cheese
Salt & pepper to taste
6 med. or sm. pitas, separated into 2 rounds or flour tortillas

Preheat oven to 375 degrees. Combine all ingredients except pitas or tortillas. Beat with an electric mixer until blended. Spread each pita or tortilla with generous amount of mixture. Place on cookie sheets and bake until puffed and bubbling, 5 to 7 minutes. Immediately cut into wedges and serve.

CHICKEN TORTILLA CASSEROLE
1 1/2 to 2 lbs. boneless chicken breasts, cut in strips
1/2 c. onion, finely chopped
2 tbsp. oil
1 clove garlic
8 oz. salsa
4 c. cold chicken broth
1/4 c. parsley
3 tbsp. corn starch
1/2 c. sour cream
1/2 c. mayonnaise
6 oz. shredded Jack cheese
12 (6 inch) flour tortillas

Sauté in oil: Chicken, onion, garlic, set aside. Bring to a boil chicken broth and corn starch and cook 1 minute. Add cheese sour cream, mayonnaise, salsa and parsley. Combine 1 cup of sauce with the chicken mixture. Spoon mixture into tortillas and place seam down in baking dish. Pour remaining sauce over tortillas and sprinkle with remaining cheese. Bake at 350 degrees for 20 to 25 minutes. (2 pans may be needed).

CHICKEN FINGERS
1 pound boneless, skinless chicken breasts
1/2 cup flour
2 eggs, beaten
2 1/2 cups crushed corn flakes
2 tablespoons each margarine and canola oil

Cut chicken breasts lengthwise into strips. Coat the strips with flour then dip each in the beaten egg. Roll the strips in the cornflakes. Set the strips on wax paper until ready to cook. At this point the strips can be refrigerated for use the next day. In a non stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil. Add half of the chicken and cook for 3 to 5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm. Repeat with the remaining margarine, oil and chicken fingers. Serves 6.

DORITO CHICKEN
2 cups cooked chicken, cubed
1 8 ounce carton sour cream
1/2 onion chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1 medium size bag of Doritos, crushed

Cover the bottom of a lightly sprayed 2 quart casserole dish with half the crushed Doritos. Mix the rest of the ingredients together except cheese and place on Doritos. Put remaining Doritos on top and cover with cheeses. Bake at 350F for 30 to 40 minutes until bubbly.

TORTILLA SOUP
3 Ortega green chilies, cut in thin strips
2 tbsp. butter plus 2 tbsp. vegetable oil
2 lg. onions, cut julienne
1/2 med. canned jalapeno, seeded finely chopped
3 c. chicken stock
1 (28 oz.) can tomatoes, coarsely chopped
1/2 c. tomato sauce
1 tsp. ground cumin
Salt and pepper to taste
3 lg. garlic cloves, diced fine
2 tsp. chili powder
1 tsp. minced fresh or 1/2 tsp. dried oregano
1/4 lb. chicken, ground meat or diced roast

Melt butter with oil add onions and garlic, cook until soft (about 13 minutes). Add both kinds chilies. Cook until tender, about 4 minutes. Add stock and spices. Simmer 20 minutes. Add meat. Place a few tortilla strips and cheese in bowl. Add soup. Top with few more tortilla strips, cheese, avocado and cilantro. A favorite soup at Gooseberries and at home.

CHICKEN AND DUMPLINGS
FOR 3 1/2 QUART
1 (3 lb.) chicken, cut up
1/2 c. chicken bouillon broth
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
3 stalks celery, cut in 1 inch pieces
3 sm. carrots cut into 1 inch pieces
2 c. packaged biscuit mix
3/4 c. milk
1 tsp. parsley flakes

FOR 5 1/2 QUART
2 (3 lb.) chickens, cut up
1/2 c. chicken bouillon broth
4 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
6 stalks celery, cut in 1 inch pieces
6 sm. carrots, cut into 1 inch pieces
2 c. packaged biscuit mix
3/4 c. milk
1 tsp. parsley flakes

Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Place crock into outer shell; cook. For 3 1/2 quart: Cook on Low setting, 8 to 10 hours or High setting 4 to 4 1/2 hours. For 5 1/2 quart: Cook on Low setting, 6 to 8 hours or High setting, 3 to 3 1/2 hours. Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3 1/2 quart; 15 to 20 minutes in 5 1/2 quart. (Do not remove the cover during the steaming of the dumplings). Serve immediately - when dumplings are at their best. Makes 4 servings. (3 1/2 quart or 8 servings 5 1/2 quart.)

POTATO CHIP CHICKEN
1 20 ounce bag regular salted potato chips, crushed
1 16 ounce container of sour cream
2 1/2 pounds chicken tenderloins
butter flavored cooking spray
1 tablespoon garlic powder or granulated garlic
1/2 cup butter
salsa

Preheat oven to 450F. Place sour cream in a medium bowl. Dip chicken tenderloins in sour cream, then coat with potato chips. Place coated chicken on greased cookie sheet. Bake chicken 5 minutes, then reduce heat to 375F. and bake 10 to 12 minutes. While chicken is baking, melt butter; add garlic powder. Return oven to 450F. and brush garlic butter over each piece of chicken and bake for an additional 5 minutes or until chicken is golden brown. Serve with salsa if desired

CHICKEN FLORENTINE
1 sm. chopped onion
1 sm. can chopped green chilies
1/2 c. Carnation or Pet milk
1 can cream of mushroom soup
1 (8 oz.) box Velveeta cheese
2 c. boned chicken or turkey
Grated Colby or Cheddar cheese
Doritos

Mix first 5 ingredients together and heat until the cheese melts. Add the boned chicken or turkey. Stir and set aside. Line a casserole dish (9x11-inches) with Doritos on the bottom and along the side. Pour the mixture on top. Generously add the grated cheese on top. Bake at 325 degrees for 20-30 minutes.

BAKED CHICKEN AND RICE
3 c. water
6 c. chicken bouillon cubes
1/2 cube butter or margarine
1 c. rice, uncooked
1 sm. onion, chopped
1/2 green pepper, chopped
1/2 c. celery, chopped
8-10 pieces chicken

Bring water to boil in Dutch oven and then add bouillon cubes. Mix the other ingredients, except chicken, with bouillon and water. Season the chicken with seasoning salt and lay pieces on top of the rice mixture. Cook 1 1/2 hours at 400 degrees.

COUNTRY CHICKEN AND BISCUITS
6 cups cut up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery stalks
1 1 pound bag frozen mixed vegetables
2 cans, 14 1/2 ounces each chicken broth
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick®
1 cup milk

Heat oven to 400F. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in 5 quart Dutch oven. Stir cornstarch into cold water until dissolved; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into ungreased rectangular pan, 13 x 9 x 2 inches. Stir Bisquick and milk until soft dough forms. Drop by 30 teaspoonfuls onto chicken mixture. Bake 25 to 30 minutes or until biscuits are golden brown.
12 servings.

KING RANCH CASSEROLE
1 fryer
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10 oz.) can Ro-Tel tomatoes & green chilies (diced)
1/2 can chicken broth
1 doz. corn tortillas
1 onion, chopped
2 c. cheese, grated

Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces. To make a sauce, blend until smooth the following: The 2 cans of soup, can of tomatoes and chilies and chicken broth. Set aside. Into a 2 1/2 quart casserole (greased), place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2 of the onion, 1/2 of the cheese and 1/2 of the sauce. Repeat the layers ending with the grated cheese. Bake uncovered for 1 hour. Bake at 350 degrees.

CHICKEN CASSEROLE
1/2 c. chopped onion
2 tbsp. margarine
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1/2 tsp. salt
3 c. cubed, cooked ham or chicken
1/8 tsp. pepper
4 c. cooked noodles
1/2 c. shredded cheese

In saucepan, cook onion in oleo until tender; add remaining ingredients except cheese. Pour into shallow 2 quart shallow baking dish, 12"x8"x2". Bake at 400 degrees for 25 minutes or until hot; stir. Top with cheese. Bake until cheese melts. Makes about 7 cups.

CROCKPOT BBQ WINGS
5 lbs. chicken wings, with tips cut off
1 (12 oz.) bottle chili sauce
1/3 c. lemon juice
1 tbsp. Worcestershire sauce
2 tbsp. molasses
2 tsp. salt
2 tsp. chili powder
1/4 tsp. hot pepper sauce
Dash of garlic salt

Place wings in crock pot. Combine all remaining ingredients and pour over chicken. Cook on low 6 to 8 hours or on high for 2 to 3 hours. Yields: 6 to 8 servings.

ALMOND CHICKEN WITH LEMON CREAM
6 pieces boneless chicken breasts
1/2 cup all purpose flour
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh bread crumbs
1 1/2 cups toasted almonds, finely chopped
2 tablespoons unsalted butter
2 tablespoons vegetable oil

Pat chicken pieces dry. Dredge chicken with flour and shake off any excess. Combine eggs with salt and pepper. In another dish combine bread crumbs and almonds. Dip chicken into egg mixture then pat crumb mixture onto chicken breasts. Arrange in one layer on a cookie sheet or tray and refrigerate until ready to cook. Heat butter and oil in a large skillet. Add chicken breasts. Cook gently 5 to 6 minutes on each side until lightly browned and chicken is cooked through. Remove to a serving platter and keep warm at 200F while preparing sauce.

Sauce:
2 tablespoons lemon juice
1 tablespoon grainy style or Dijon mustard
1/2 cup whipping cream

Wipe pan clean and return to heat. Add lemon juice, mustard and cream. Bring to a boil. Reduce until slightly thickened. Drizzle over chicken breasts.

CURRIED PEANUT CHICKEN
4 halves skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks

ORIENTAL CHICKEN TENDERS
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

TERIYAKI CHICKEN WINGS
1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

HIDDEN VALLEY CHICKEN DRUMMIES
20 chicken drummies
Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkgs. Hidden Valley dressing mix
Paprika
Celery sticks

Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.

APRICOT CHICKEN WINGS
1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.

CRISPY ORIENTAL CHICKEN WINGS
1- 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.

CHICKEN IN MUSHROOM GRAVY (Crockpot)
3 whole chicken breasts, halved
1/4 c. dry white wine or chicken broth
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper

Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.

CHICKEN CORDON BLEU
3 whole boneless chicken breasts halved and lightly pounded
6 slices Swiss cheese
6 slices cooked ham
2 tablespoons butter
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 envelope Golden Onion soup mix
2 cups light cream or half and half
1/4 cup water
hot cooked noodles

Top each chicken breast half with a slice of cheese and ham; roll up and secure with wooden toothpicks. In a large skillet, melt butter and brown chicken over medium heat; drain. Add nutmeg and pepper, then golden onion soup mix blended with cream and water. Bring just to boiling point, then simmer covered, basting occasionally, 20 minutes or until chicken is done. To serve, arrange chicken and sauce over hot noodles. Serves 6.

MANDARIN ORANGE AND CASHEW CHICKEN STIR-FRY
1 (11 oz.) can mandarin oranges
1/4 c. Kikkoman Stir Fry Sauce
3 tbsp. oil
2 whole chicken breasts, skinned, boned and cut into strips
1/3 c. cashews
1 clove garlic, minced
1 med. onion, sliced
1/2 lb. fresh snow peas (or 1 box frozen snow peas)

Reserve 2 tablespoons syrup from oranges. Mix with stir fry sauce. Heat 2 tablespoons oil in large skillet over high heat. Add chicken, cashews and garlic. Stir fry 3 minutes. Remove. Heat remaining oil in same pan. Add onion and snow peas. Stir fry 3 minutes. Add chicken, cashews, garlic and stir fry sauce. Stir to coat all ingredients with sauce. Remove from heat. Add oranges. Makes 4 servings. Serve over rice or noodles.

CHICKEN ALMONDZINI
3/4 c. mayonnaise
1/3 c. flour
2 tbsp. chopped onion
1 tsp. garlic salt
2 1/4 c. milk
1 c. shredded Swiss cheese
1/3 c. dry white wine
7 oz. cooked spaghetti
2 c. chopped cooked chicken
10 oz. pkg. chopped broccoli, thawed and drained
1 1/2 c. sliced almonds
4 oz. can mushrooms, drained
1/4 c. chopped pimiento

Combine mayonnaise, flour and seasonings. Gradually add milk; cook over low heat, stirring constantly until thickened. Add cheese and wine; stir until cheese is melted. In large bowl combine mayonnaise and pimiento; toss lightly. Pour mixture into 11 3/4 x 7 1/2-inch baking dish. Top with remaining nuts. Bake at 350 degrees for 40-45 minutes or until thoroughly heated. Serve with grated Parmesan cheese if desired. Yield: 6-8 servings.

CHICKEN DIJONNAISE
4 (8 oz.) chicken breasts, boned & skinned
Salt & pepper to taste
4 tbsp. Dijon mustard
2 c. fresh white bread crumbs
1/4 c. clarified butter
2 c. heavy cream
2 tbsp. Dijon mustard

Season chicken breasts with salt and pepper. Brush top of breast with Dijon mustard. Dip into bread crumbs and refrigerate 1/2 hour. Pour clarified butter into hot sauté pan. Place chicken breast into pan, crumb side down. Sauté without moving breast, about four minutes. Turn breast over and sear 2 minutes. Place into 400 degree oven for 5 minutes. In a saucepan, bring heavy cream to a boil and whisk in remaining mustard. Reduce the sauce for 3 minutes and season to taste. Pour sauce on plate and set chicken breast into sauce. Tastes good with a savory rice.

CHICKEN CASSEROLE
1/2 c. Crisco
2 1/2 lb. chicken breasts, skinned
1/3 c. flour
2 tsp. salt
1 pkg. frozen peas
1 c. regular rice
2 tsp. salt
1 tsp. basil
2 c. hot water
1 lg. onion, sliced

Preheat oven to 350 degrees. Thaw peas. Shake chicken in bag with flour and salt; brown in Crisco. Combine peas, rice, salt, basil and hot water in 9 x 13 inch glass casserole; lay browned chicken over; arrange sliced onions on top. Cover with foil. Bake 40 minutes, then uncover and bake 20 minutes.

CHICKEN RICE CASSEROLE
4-5 pieces chicken
1 can cream of celery soup
1 c. rice
1 c. water
1 c. milk
2 cubes chicken bouillon
1/2 pkg. onion soup mix

Remove skin from chicken. Combine rice, soup, water, milk and bouillon in bottom of casserole (dissolve bouillon in your 1 cup of water). Lay chicken in rice mixture. Sprinkle over with soup mix. Bake at 350 degrees for approximately 1 hour.

PARMESAN CHICKEN
1 c. Italian bread crumbs
1/2 c. Parmesan cheese
1/4 c. chopped fresh or dry parsley
6 to 8 pieces chicken
Salt and pepper
1/2 c. butter or margarine
1/8 tsp. garlic powder
Paprika
Teriyaki or soy sauce

Skin the chicken and brush with teriyaki or soy sauce (to give chicken a brown look). Combine bread crumbs, cheese, and parsley in pie pan; mix well. Microwave butter in a small bowl until melted. Stir in garlic powder; sprinkle chicken with salt and pepper, then dip into butter. Roll each piece in crumb mixture and sprinkle with paprika. Put chicken in a glass baking dish and cover with wax paper. Microwave on high 8 to 10 minutes. Rearrange chicken (do not turn over) so any uncooked portions are on the outside of the dish. Cover and cook on high for 9-12 minutes or until done. Eat! Serves 4-6 people.

CHICKEN WITH PLUM SAUCE
2 chicken breasts, skinned and boned
3 tablespoons dry white wine
1 tablespoon ketchup
3 tablespoons plum sauce
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons oil
1/4 cup chicken broth
1 teaspoon cornstarch
1 tablespoon water

Cut chicken into 1 inch cubes. In a bowl mix together wine, ketchup, 2 tablespoons plum sauce, salt and sugar. Add chicken and marinate at least 30 minutes, preferably overnight. Heat wok or skillet over high heat. Add oil. Stir fry chicken until almost cooked, about 1 minute. Add chicken broth and remaining 1 tablespoon plum sauce. Simmer 2 to 3 minutes. Blend cornstarch and water mixture and add to pan. Simmer, stirring frequently, until sauce is thickened and translucent.

APPLE AND THYME CHICKEN
2 whole boneless, skinless chicken breasts, about 1/2 pound each, halved, fat removed
butter flavored cooking spray
salt and freshly ground pepper to taste
1 medium Granny Smith or other tart green apple, cored and thinly sliced
1 shallot, minced
1 tablespoon fresh thyme leaves or 1 teaspoon crushed dried thyme
1/4 cup balsamic vinegar
fresh thyme sprigs for garnish

Preheat oven to 375F. Rinse chicken breasts and pat dry with paper towels. Lightly spray a baking dish with cooking spray. Sprinkle chicken breasts with salt and pepper. Place in a single layer in the prepared baking dish. Arrange apple slices over and around chicken breasts. Sprinkle with shallot and thyme leaves; pour on the balsamic vinegar. Bake for 15 to 20 minutes, until chicken is opaque throughout; cut to test. Arrange cooked breasts on a platter and spoon apples and cooking juices on top. Garnish with thyme sprigs, if desired. Serve at once. Makes 4 servings.

CHICKEN KIEV
4 lg. chicken breasts, boned, skinned, halved lengthwise
2 tbsp. snipped parsley
1/4 lb. stick butter cut into 8 cubes
1/4 lb. Velveeta cut into 8 cubes
1 c. cornmeal
1 beaten egg
1 c. flour
Oil

Place chicken breasts, boned side up, between 2 pieces plastic wrap. Pound from center out to form cutlets not quite 1/4-inch thick. Peel off wrap. Sprinkle with salt. Sprinkle 2 tablespoons parsley over cutlets. Place cube of butter and cheese at end of end of each cutlet. Roll meat as for jelly roll. Use toothpicks if needed; tuck in sides. Press seams well. Coat each roll with flour and dip in mixture of 1 beaten egg and 1 tablespoon water. Then roll in cornmeal. Chill thoroughly at least 1 hour. Fry chicken breasts in hot oil, 375 degrees, about 5 minutes until golden brown. Serves 4-8.

SAUCY CHICKEN BREASTS
2 tbsp. butter or margarine
4 chicken breast halves, skinned
1/2 c. chopped onion
1/2 c. chopped green pepper
1 c. sliced mushrooms
1 (1.3 oz.) pkg. golden onion soup Mix or (1.25 oz.) pkg. onion soup mix
1 1/4 c. water
1/4 c. white wine
Worcestershire sauce
1 tbsp. cornstarch
3 tbsp. water

Melt the butter in a large skillet. Add chicken and brown on both sides. Remove chicken from skillet, reserving drippings in skillet. Add chopped onion, green pepper and mushrooms to skillet; sauté until crisp-tender. Return chicken to skillet. Combine soup mix, 1 1/4 cups water and Worcestershire sauce in a small bowl. Pour over chicken. Cover, reduce heat and simmer 20 minutes or until chicken is tender. Remove chicken to a serving platter. Combine cornstarch and 3 tablespoons water; add to sauce. Return to boil; boil 1 minute. Serve sauce over chicken.

CHICKEN WITH RASPBERRY CREAME SAUCE
3 tablespoons butter
8 chicken breasts, skinned and boned
2 tablespoons oil
1/2 cup raspberry vinegar
1 1/4 cup chicken stock
1 1/4 cup whipping cream

Dredge chicken in flour and sauté chicken in butter and oil; remove from pan and set aside. Add raspberry vinegar to pan and bring to a boil. Remove from heat and add chicken and chicken stock. Simmer 15 to 20 minutes. Remove chicken; set aside and keep warm. Boil liquid over high heat until it has thickness of cream. Add whipping cream and allow to thicken over medium heat. Serve over chicken. Serves 8.

CHINESE CHICKEN COLE SLAW
SALAD
1/2 head cabbage, shredded
1/2 c. chicken, cooked and chopped
1 bunch green onions, chopped
3-4 tbsp. toasted sesame seeds
1/2 c. toasted almonds
1 pkg. Top Ramen noodles, crushed
1/2 c. chopped celery

DRESSING
1 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
3 tbsp. vinegar
1/2 c. salad oil

Dressing: Mix dressing ingredients in a small jar and store in refrigerator until ready to serve. Salad: Layer cabbage, celery, green onions and chicken; set aside. Add toasted sesame seeds and toasted almonds and Top Ramen noodles just before adding dressing. Toss and serve immediately for best flavor and "crunch". To toast almonds and sesame seeds, bake at 350 degrees for 10 minutes in a single layer on a cookie sheet.

GREEN MANGO SALAD
5 tsp. sugar
1/2 tsp. black pepper
3 tsp. fish sauce
2 tbsp. vegetable oil
6 med. size mangos, peeled & finely sliced
2 lg. chicken breasts, skin & bones removed & finely chopped
12 med. shrimp, peeled & deveined & finely chopped
1 green onion, chopped
1/2 red pepper, sliced
1/2 sm. red onion, sliced
1 tbsp. chopped coriander

Combine sugar, pepper and fish sauce in small bowl and set aside. Heat oil in wok or large frying pan over high heat. Add mangos, chicken and shrimp. Stir-fry 4 minutes or until chicken and shrimp are cooked. Add green onion, red pepper, red onion and sauce. Stir- fry another 30 seconds. Sprinkle with coriander. Serves 4 to 6.

CHICKEN SPINACH MANDARIN SALAD
4 bunches fresh spinach
2 tbsp. sesame seeds
1 1/2 c. shredded cooked chicken breast meat, chilled
2 c. cherry tomatoes
1 c. thinly sliced radishes
1/2 lb. fresh mushrooms, sliced
1/2 lb. bacon, fried, crumbled
1 c. toasted croutons

MANDARIN DRESSING
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
1 tbsp. sesame oil
3 tbsp. salad oil
1 tsp. granulated sugar
1/8 tsp. black pepper
1 tsp. sesame seeds

To prepare dressing, in a bowl, combine all ingredients. Blend well. Set aside to blend flavors. Wash spinach leaves. Drain. Remove stems. Chill until ready to use. In a small skillet, toast sesame seeds over medium heat for 3 to 4 minutes until golden brown. Set aside. Place spinach in large wooden bowl. Top with chicken, tomatoes, radishes, mushrooms, bacon and croutons. Pour on dressing. Toss gently. Garnish with toasted sesame seeds. Serve on chilled plates. Good served with: Hot rolls or French bread. Recipe may be halved or doubled. For 8 servings, double the ingredients but use only 1 1/2 times the dressing.
Serves 4

HOT CHICKEN SALAD
2 c. cooked chicken, chopped
2 c. celery, chopped
2 tbsp. onion, minced
1 tsp. Accent
1 tbsp. lemon juice
3/4 c. mayonnaise
Pepper to taste
1/3 c. toasted sliced almonds
Cheese, shredded
Potato chips, crushed

Combine ingredients in casserole. Top with cheese, then chips. Bake 400 degrees 30 minutes.

COCONUT CHICKEN WITH FRESH FRUIT
1/3 c. flaked coconut
2 tbsp. butter
8 lg. boneless chicken breasts,
skinned
1 tbsp. finely chopped fresh ginger
or 3/4 tsp. ground ginger
1/2 tsp. salt
1 c. whipping cream
3 lg. firm, ripe bananas, quartered
1 lg. ripe papaya, peeled, seeded,
halved & sliced
Garnish: Lime wedges

Toast coconut in 300 degree oven for 10 minutes. Set aside. In a large frying pan, brown chicken breasts in butter. Sprinkle ginger, 3 tablespoons coconut and salt over chicken. Add cream, cover and cook over medium heat for 10 minutes or until done. Remove chicken and arrange with fruit on a large platter. Spoon sauce over chicken and sprinkle with remaining toasted coconut. Garnish with limes to be squeezed over chicken and fruit.

POTATO DIPPED CHICKEN
1 fryer, cut up
2 tbsp. water
1/4 c. oleo
1 egg, beaten
1 c. instant potato flakes

Melt oleo in shallow baking dish. Mix egg and water, dip chicken in egg mixture and roll in potato flakes. Place chicken in baking dish with melted oleo. Bake at 400 degrees for 30 minutes. Turn chicken and bake 30 minutes more.

CHICKEN POT PIE
1/2 c. butter
1/4 c. all-purpose flour
1/4 tsp. nutmeg
Dash of pepper
2 1/2 c. chicken broth
2 c. diced, cooked chicken
2 c. mixed vegetables

Mix butter; blend in flour and seasonings. Add chicken broth; mix well. Cook over low heat, stirring constantly, until thickened. Add the vegetables and simmer for 5-8 minutes. Pour into large casserole. Arrange can of biscuits on top. Bake in preheated oven at 350 degrees for 15 minutes.

ASPARAGUS DIJON CHICKEN
1 tablespoon margarine or butter
1 pound boneless skinless chicken breast halves, cut into 1inch pieces
1 medium onion, chopped
1 4 ounce can mushroom pieces and stems, drained
1 package Betty Crocker® Chicken Helper® fettuccine Alfredo
2 1/2 cups hot water
1 cup milk
2 tablespoons Dijon mustard
1 9 ounce package frozen asparagus cuts, thawed and drained

Melt margarine in 10 inch skillet over high heat. Cook chicken, onion and mushrooms in margarine 3 to 5 minutes, stirring occasionally, until outside of chicken turns white. Stir in Sauce Mix, hot water, milk and mustard. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Stir in asparagus. Cover and cook 2 minutes, stirring occasionally; remove from heat. Uncover; let stand about 5 minutes or until sauce is as thick as you'd like, sauce will thicken as it stands. Stir before serving.

CHICKEN WRAPPED IN CRISP PHYLLO
6 chicken breast halves, boned, skinned
1 (8 oz.) box Phyllo dough
3/4 tsp. salt
3/4 tsp. freshly ground pepper
4 tbsp. vegetable oil
1 garlic clove, finely ground
1 shallot or green onion, finely
chopped
3/4 lb. spinach, washed, stemmed or 1
pack chopped frozen spinach,
defrosted
1/4 c. dry white wine
1 c. unsalted chicken stock
1 tbsp. heavy cream (evaporated milk)
2 oz. (1/3 c.) pistachio nuts or
almonds, coarsely chopped
1 c. low fat ricotta cheese

Defrost frozen phyllo dough, unopened, in the refrigerator overnight, then leave at room temperature for 2 hours before unwrapping it. Slice each breast diagonally into 3 medallions. Sprinkle pieces with 1/2 teaspoon each of salt and pepper. Heat 1 tablespoon oil in heavy skillet. Sear chicken pieces for about 30 seconds each side; adding as much as 2 tablespoons of oil as necessary. Set chicken aside. Immediately add garlic and shallot, saute for about 30 seconds, stirring. Add spinach, reduce heat to low; cover. Cook until spinach wilts, about 2 minutes. Take pan from heat, remove half of spinach. Chop finely for filling. Heat pan again over medium heat; pour in wine and chicken stock, stir to deglaze pan. Stir in remaining salt and pepper, cream; cook until liquid is reduced by half. Puree sauce in blender. Pour into saucepan and set aside. Preheat oven to 325 degrees. To make filling, combine nuts, ricotta and chopped spinach mixture. Blot chicken medallions to remove moisture. Unwrap phyllo peel off 3 sheets and place them on a dry work surface. Cover remaining sheets with a damp, not wet, paper towel to prevent them from drying out as you work. Center a piece of chicken near an edge of the dough. Spread a thin layer of filling over the chicken, top with another medallion, a second layer of filling and a third chicken slice. Fold the sides of the dough over the chicken and roll up. Place the roll seam side down in an oiled baking dish. Brush the rolls with the remaining tablespoon of oil. Bake the rolls for 45 minutes, if additional baking is required to brown the phyllo, raise the temperature to 450 degrees and keep the rolls in oven a few more minutes. Warm the sauce and serve the rolls on top or pass separately.

BAKED CHICKEN WITH PEACHES
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches, peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice

Preheat oven to 350F. Place chicken in a lightly greased 9 x 13 inch baking dish and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves and lemon juice. Bake for about 30 minutes, basting with juices, or until chicken is cooked through and juices run clear. Serves 8.

MANDARIN CHICKEN
1 c. flour
Salt, pepper, and garlic to taste
3 lb. frying chicken
2 tbsp. butter or oleo
2 tbsp. oil
1 sm. can mandarin oranges with juice
4 tbsp. lemon juice
1/2 c. orange juice
2 tbsp. honey
2 tbsp. soy sauce
1/2 tsp. ginger

Put seasoned flour into brown paper bag to coat with flour mixture. Heat butter and oil in skillet and brown chicken. Drain oranges; reserve juice. Mix juice with lemon, orange juices, honey, soy sauce, and ginger. Pour sauce over chicken in skillet. Cover and simmer 30 minutes. When chicken is fork-tender, add oranges; simmer just 5 minutes more. 4 to 6 servings.

SWEET AND SOUR CHICKEN
8 oz. chicken strips
2 c. canned pineapple
chunks (no sugar added)
1 (16 oz.) bag Bird's Eye Farm Fresh
vegetable mixture (or any flavor)
2/3 c. pineapple juice (no sugar
added)
1/4 c. rice vinegar
1 tbsp. plus 1 tsp. cornstarch
1 tbsp. reduced sodium soy sauce
1/4 tsp. salt

Spray 10-inch skillet with Pam and stir fry chicken until done. Meanwhile, in microwave, cook vegetables according to package directions. In small bowl, combine pineapple juice, rice vinegar, cornstarch, soy sauce and salt. Add pineapple chunks to cooked chicken. Then add cooked vegetables. Make a well in center and pour in sauce mixture. Cook over medium heat until thick and bubbly. Stir and cook 1-2 minutes longer. 4 servings.

CHICKEN PICCATA
6 whole chicken breasts, skinned, boned
3/4 c. flour
1 tsp. salt
1 tsp. black pepper
4 tbsp. olive oil
3/4 c. fresh lemon juice
3/4 c. white wine
1/2 c. fresh parsley, chopped

Cut chicken into strips. Combine flour, salt and pepper in a plastic bag. Coat chicken strips in flour mixture. Use a large skillet to brown chicken strips for approximately 3 to 5 minutes in olive oil. NOTE: Brown small amount of chicken at a time and then remove into a dish. After all chicken is browned replace in skillet and sprinkle with lemon juice, wine, pepper and parsley. Cover and simmer for 3 minutes. Do not over cook. Serves 12.

LEMON CHICKEN RICE SOUP
 6 c. chicken broth
1 chicken flavor bouillon cube or 1
tsp. instant chicken bouillon
1/3 c. uncooked regular rice
1/3 c. diced carrots
1/3 c. chopped celery
1/4 c. finely chopped onion
1 c. cubed, cooked chicken
2 tbsp. margarine or butter
2 tbsp. flour
3 eggs
3 tbsp. lemon juice
Salt & pepper to taste
Lemon slices (opt.)
Sliced green onions or parsley (opt.)

In large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice and vegetables are tender. Stir in chicken. Remove broth mixture from heat. In small saucepan, melt margarine. Stir in flour. Cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in 2 cups broth mixture; cook until slightly thickened, stirring constantly. In small bowl beat eggs until frothy. Gradually beat in lemon juice and 2 cups thickened broth mixture. Slowly add egg mixture to broth mixture in large saucepan, stirring constantly. Heat gently until soup thickens enough to coat a spoon, stirring frequently; do not boil. Salt and pepper to taste. Garnish each serving with lemon slice, onions or parsley. Makes 7 (1 cup) servings.

ORANGE DIJON CHICKEN
4 skinless, boneless chicken breast halves
1/2 cup olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 recipe Orange Dijon Glaze, recipe below
coarsely ground black pepper
shredded orange peel, optional
fresh herb sprigs, optional

Place the chicken in a heavy plastic bag set into a large bowl.In a small bowl, stir together olive oil, garlic, salt and ground black pepper. Pour over the chicken breast halves in the heavy plastic bag. Close the bag and turn chicken breast halves to coat well. Marinate in the refrigerator for at least 4 hours or up to 8 hours, turning the bag occasionally. Drain chicken; discard marinade. To broil, place chicken on unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is no longer pink, turning chicken over after half of the broiling time. Or, to grill, place chicken on the rack of an uncovered grill, boned sides up, directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until no longer pink, rearranging the chicken breasts once on each side to produce diamond markings and turning chicken over after half of the grilling time. Transfer chicken to 4 warm serving plates and cut into slices, if you like. Spoon Orange Dijon Glaze on top and sprinkle with some coarsely ground pepper. Garnish with the orange peel and, if you like, the fresh herb sprigs. Serves 4.

Orange Dijon Glaze: In a small saucepan, stir together 1/4 cup thawed frozen orange juice concentrate, 2 to 4 tablespoons Dijon style mustard, 2 tablespoons water, 1 tablespoon balsamic vinegar, if you like, 1 tablespoon olive oil, 1 teaspoon snipped fresh basil, 1 teaspoon snipped fresh mint and 1/2 teaspoon snipped fresh rosemary. Heat until glaze is warmed through. Makes 3/4 cup.

SCALLOPED CHICKEN
5 lbs. cooked stewing chicken
8 slices bread, toasted
4 eggs
1 lg. onion, chopped
2 stalks celery
4 c. broth (from chicken)

Remove meat from bone; cut into small pieces. Beat eggs; add bread and chopped onions. Mix well. Put in large, greased pan. Bake in 350 degrees oven 45 minutes. May add salt to taste, also 1 teaspoon sage.

CHICKEN STROGANOFF
8 chicken breasts, boned and skinned
1 16 ounce carton sour cream
1 can cream of mushroom soup
2 cups flour
pepper to taste
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
2 cups sharp Cheddar cheese, shredded
oil for frying
cooked rice

Mix sour cream and soup together; set aside. Place flour and all seasonings together in a small paper bag. Toss each piece of chicken in flour mixture. Brown chicken in hot oil. Place browned chicken in a 9 x 13 casserole pan. Top chicken with soup mixture and bake at 350F for 45 minutes. Top with cheese during the last 15 minutes of baking. Serve with rice. Serves 8.

OVEN FRIED CHICKEN AND BANANAS
2 chickens, about 3 pounds each, cut up
salt and pepper to taste
1 cup cream of coconut
2 tablespoons lemon juice
6 medium bananas
2 1/2 cup corn flake crumbs
3/4 cup melted margarine

Sprinkle chicken pieces on all sides with salt and pepper. In a bowl, mix cream of coconut and lemon juice. Peel bananas, cut each into halves crosswise. Brush chicken and bananas thickly with coconut mixture and roll in crumbs. Brush baking pan with some butter. Place chicken pieces in a single layer into pan and drizzle with half of the butter. Bake in 350F oven for 45 minutes. Add bananas and drizzle with remaining butter. Bake for another 15 minutes. Serves 6.

HONEY-LIME CHICKEN
 2 c. sherry
1 1/2 tbsp. cinnamon
1 1/4 c. honey
1/2 c. lime juice
3 cloves garlic
9 lbs. chicken (split breasts, legs,
thighs, only)

Combine the sherry, cinnamon, honey, lime juice, garlic, salt and pepper in a mixing bowl. Wash and dry the chicken pieces. Arrange in shallow pans and pour the marinade over them. Turn the pieces to coat them well. Cover and refrigerate overnight, or longer if desired. When ready to cook, remove the chicken from the pans and bring it to room temperature. Grill the chicken on an outdoor grill or broil it in the oven in batches, basting with the marinade and turning frequently, for approximately 30 minutes or until the juices run clear when the chicken is pierced. Yield: 15 servings.

STUFFED CHICKEN BREAST WITH CURRIED RICE
1 lb. fresh spinach
4 boned, skinned chicken breast
halves (1 lb. total)
Salt, pepper & ground nutmeg
1/4 c. hot chicken broth
Thin red pepper strips for garnish

CURRIED RICE:
1 1/2 c. water
Curry to taste
1/2 c. uncooked long grain rice

To make Stuffed Chicken Breasts:
1. Preheat oven to 375 degrees. Wash spinach and place in Dutch oven with water still clinging to leaves. Cook over high heat until steam forms. Reduce heat; cover and simmer 4 to 6 minutes until wilted, stirring once.
2. Drain in colander. Rinse with cold water. Press out as much liquid as possible.
3. Butterfly the chicken breasts; with the underneath side up, cut each breast lengthwise down the center, stopping halfway through meat. Hold knife parallel to breast; cut through the meat perpendicular to the first cut on both sides to form 2 "flaps", leaving "hinge" at either edge. Fold flaps out to form single flat piece of meat.
4. Make "cores" of spinach 1 1/2" wide and center on chicken pieces.
5. Season with salt, pepper and nutmeg.
6. Wrap the flaps of chicken meat over the spinach, completely encasing the spinach. Secure with wooden picks. Place in a pie plate. Add chicken broth.
7. Cover with foil. Bake in 375 degree oven for 20 to 30 minutes.

To make Curried Rice:
1. In a saucepan, bring 1 1/2 cups water and curry to boiling. Add rice. Reduce heat. 2. Cover and simmer for 25 minutes or until tender. To Serve: 1. Gently press rice into 4 small soufflé dishes. Invert in the center of 4 plates.
2. Remove wooden picks an cut chicken rolls into 1/2" slices.
3. Arrange the chicken slices around the rice. 4. Garnish the rice with pepper strips. Yield: 4 servings.

ORANGE BAKED BUTTERMILK CHICKEN
1 envelope Golden Onion Soup Mix
1 cup all purpose flour
2 large eggs
1/2 cup buttermilk*
3 pounds chicken pieces
1/4 cup margarine or butter, melted

*If you don't have buttermilk just blend 1 1/2 teaspoons lemon juice with
enough milk to equal 1/2 cup; let stand for about 5 minutes.

Preheat oven to 425F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done.

CHICKEN PIE
3 c. all-purpose flour
1 1/2 tsp. salt
1 c. butter
1/4 c. ice water

FILLING:
8 chicken breasts
1/4 c. butter
1/4 c. all-purpose flour
2 1/2 c. chicken broth
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. ground thyme
1 tsp. marjoram flakes
1 tsp. rubbed sage
1 lb. pork sausage, browned
5 slices bacon, cooked & broken into
1" pieces
1 egg yolk
1 tsp. water

For Crust: Sift flour and salt into a mixing bowl. Using a pastry blender or 2 knives, cut butter into flour until mixture resembles coarse meal. Sprinkle water over dough, mixing quickly just until dough forms a ball. Divide dough in half. Press 1/2 of dough into the bottom and up the sides of a lightly greased 2 quart round baking dish. Cover top with plastic wrap. Wrap remaining dough in plastic wrap and refrigerate baking dish and remaining dough until needed. In a large stockpot, poach chicken breasts in salted boiling water. Remove from water and cool. Remove meat from bone and tear into bite-sized pieces. For Gravy: Melt butter in a large saucepan over medium heat. Stir in flour, stirring constantly, cook until mixture thickens and bubbles. Gradually stir in chicken broth. Stir in salt, pepper, thyme, marjoram and sage. Cook, stirring constantly, until mixture thickens (3-4 minutes). Preheat oven to 325 degrees. On a lightly floured surface, use a floured rolling pin to roll out remaining dough. Layer half of chicken in bottom of dough-lined baking dish. Layer sausage and bacon over top of chicken. Top with remaining chicken. Pour gravy over meat. Top with rolled dough. Trim dough and crimp edges of pie. Cut slits in top of pie for steam to escape. (If desired, roll out dough scraps and use a cookie cutter to cut out a decoration for top of pie. Apply cutout to pie with a small amount of egg yolk.) Bake 1 1/2 hours. Combine egg yolks with water and brush over top of crust. Bake 5 minutes more. Yield about 8 servings.

BAKED SESAME CHICKEN
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 400F. Place soy sauce in a 9 x 13 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 at 400F 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. Serves 4.

STUFFED CHICKEN BREASTS
4 tbsp. butter
6 chicken breasts
1/2 c. celery, diced
1/2 c. onion, diced
1 pkg. cream cheese

Pound out chicken breasts until very thin. Sauté onions and celery in butter until very tender. Fill each chicken breast with a slice of cream cheese and a mixture of onion and celery. Roll up and hold with a toothpick. Roll in bread mixture and bake at 350 degrees for 1 hour or until done.

CHICKEN PASTA SALAD
4 boneless chicken breasts
Tri-colored pasta
1 onion, chopped
1 1/2 c. plain yogurt
1 1/2 c. mayonnaise
2 tsp. dill weed
1/2 c. Parmesan cheese
1/2 red cabbage, chopped
Salt and pepper

Boil chicken, cut, set aside. Cook pasta. Mix yogurt and mayonnaise. Add in all other ingredients. If too dry, add yogurt and mayonnaise. Best if served cold.

PASTA WITH CHICKEN AND BROCCOLI
2 garlic cloves, minced
1/4 c. olive oil,
1/2 lb. chicken breast strips
1/4 c. broccoli florets, chopped
3/4 c. sun-dried tomatoes
1 tsp. fresh basil, chopped fine
Pinch red pepper
1/4 c. semi-dry white wine
3/4 c. low salt chicken broth
1 tbsp. low salt butter
1/2 lb. bow tie pasta
Pepper to taste
Grated cheese

Cut up broccoli, sun-dried tomatoes, basil and chicken separately and set aside. In large skillet, cook together garlic, oil and chicken; set aside. Sauté broccoli in butter, add chicken mixture; stir. Add all ingredients remaining, except pasta and cheese. Make pasta as directed on box. Let chicken and broccoli simmer for 20 minutes to blend flavors. Add pasta to dish and top with grated cheese. Serves to 2-3 people.

CREAMY CHICKEN FETTUCCINI
1 tsp. vegetable oil
1 (3 oz.) piece boneless chicken
1/2 c. sliced mushrooms
1 clove garlic, minced
1 tsp. flour
1/2 c. chicken broth
1/4 c. evaporated milk
2 tbsp. whipped cream cheese
3/4 oz. grated Parmesan cheese
White pepper to taste
1/2 c. hot fettuccine, cooked

Heat oil in 10 inch skillet. Add chicken; cook 2-3 minutes on each side, until tender. Remove chicken form pan; dice into 1/2 inch pieces and set aside. Add mushrooms and garlic to skillet; cook for 1 minute, stirring. Sprinkle with flour, stirring quickly. Stir in broth and milk. Reduce heat and simmer 2-3 minutes, until mixture thickens, stirring occasionally. Stir in cheeses and pepper. Return chicken to skillet; cook, stirring, for 2 minutes, until chicken is warm again. Arrange fettuccine on plate; top with chicken and sauce. Makes 2 servings.

CHICKEN IN WINE SAUCE
4 slices bacon, cut into pieces
1/4 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 to 3 1/2 pound cutup frying chicken, skin removed
1 1/2 cups fresh baby carrots
1 cup frozen small whole onions, thawed
1 4.5 ounce jar whole mushrooms, drained
1 garlic clove, minced
3/4 cup Merlot wine
1/2 cup chicken broth
2 teaspoons dried parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/4 cup water
2 tablespoons all purpose flour
2 tablespoons chopped fresh parsley

Cook bacon in large nonstick skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Refrigerate until needed. Remove and discard all but 2 tablespoons bacon drippings from skillet. In shallow dish or pie pan, combine 1/4 cup flour, salt and pepper; mix well. Coat chicken pieces generously with flour mixture. Add chicken to skillet; cook 7 to 10 minutes or until deep golden brown on all sides. Place chicken in 3 1/2 to 4 quart slow cooker. In same skillet, combine carrots, onions, mushrooms and garlic. Cook and stir over medium heat for 5 minutes or until lightly browned. Add to chicken in slow cooker. Add wine, broth, dried parsley, thyme and marjoram to same skillet; cook and stir until hot, scraping up bits from bottom of skillet. Pour over chicken and vegetables in slow cooker. Cover; cook on low setting for 7 to 9 hours or until chicken is fork tender, its juices run clear and vegetables are tender. Remove chicken and vegetables from slow cooker with slotted spoon; place on serving platter. Cover to keep warm. In small bowl, combine water and 2 tablespoons flour; blend well. Add to slow cooker. Increase setting to high; cook until thickened. Sprinkle chicken with reserved bacon and chopped parsley. Serve with wine sauce.
Serves 4.

BLUEBERRY GRILLED CHICKEN
4 boneless, skinless chicken breasts
1/2 cup apricot jam
1/2 cup white wine vinegar
3 tablespoons brown mustard
1/4 cup blueberries

Place jam, vinegar and mustard in a glass dish and mix until well combined. Remove 2/3 cup and set aside. Add chicken to glass dish, coating entirely. Cover and place in the refrigerator up to 4 hours. Cook on barbecue or inside grilling pan, basting with reserved marinade until chicken is no longer pink. Add blueberries and remaining marinade into a Small saucepan, bring to a boil and serve over chicken. Makes 4 servings.

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