Lemon Chicken

6-8 boneless chicken breasts
1 cup lemon juice (ReaLemon)
1/2 stick butter (no substitute)
1/2 teaspoon garlic salt
1 tablespoon Worcestershire sauce

Put all in crockpot and cook on LOW for 8-10 hours, or cook on HIGH for 5-6 hours.

This is good served with mashed potatoes or rice. The lemon sauce is great over the potatoes or rice.

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Chicken with White Wine and Mushrooms

4 chicken breast halves with skin and bone
All-purpose flour
1/4 cup olive oil
2/3 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
2 tablespoons chopped Italian parsley
2 large garlic cloves, chopped
1 pound mushrooms, sliced
1 (14 1/2 to 15 ounce) can diced tomatoes in juice
1 cup dry white wine

Sprinkle chicken with salt and pepper; dust with flour.

Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and saut? until brown, about 5 minutes. Turn chicken over and saut? 3 minutes. Transfer chicken to bowl.

Add onion, carrot, celery, parsley and garlic to skillet; saut? 2 minutes. Add mushrooms and saut? until starting to brown, about 10 minutes.

Add tomatoes with juices and wine. Boil sauce until slightly thickened, about 10 minutes.

Return chicken to sauce. Cover skillet, reduce heat to medium and simmer until chicken is cooked through and tender, about 15 minutes.

Transfer chicken and sauce to plates and serve.

Makes 4 servings.

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Cinnamon Garlic Roast Chicken

1 (3 pound) chicken, cut up
Pinch of salt
1/2 teaspoon pepper
1 teaspoon garlic powder (or 2 cloves fresh, minced)
2/3 teaspoon cinnamon
Paprika
1 onion, thinly sliced
1 cup water

Clean chicken well.

Combine salt, pepper, garlic, and cinnamon. Sprinkle mixture onto all parts of the chicken. Refrigerate for at least an hour.

Preheat oven to 400 degrees F. Spray a roasting pan with vegetable oil spray.

Remove chicken from refrigerator, and place in roasting pan. Sprinkle with paprika. Scatter onion slices around chicken, and roast uncovered for 35 minutes.

Reduce heat to 350 degrees F.

Stir onion slices, add the cup of water, and continue roasting for an additional 50 minutes until tender, basting occasionally.

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Roasted Chicken Oreganato

1 (3 1/2 pound) whole chicken, cut into 10 serving pieces
4 medium Yukon Gold potatoes, scrubbed and cut into medium chunks
4 plum tomatoes, cut into medium chunks
1 large onion, cut into medium chunks
2 cloves garlic, sliced (optional)
1/4 cup extra virgin olive oil
1/4 cup fresh oregano leaves, coarsely chopped
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Preheat oven to 350 degrees F.

Arrange chicken and vegetables in roaster pan putting the chicken on top. Mix oil, oregano, salt and pepper and pour over meat and vegetables.

Bake uncovered 1 hour 15 minutes or until done.

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Herbed Chicken Piccata

2 tablespoons dry bread crumbs
1 teaspoon dried basil
1 teaspoon grated lemon rind
1/8 teaspoon pepper
2 cloves garlic mined
16 ounces boned and skinned chicken breast halves
Cooking spray
1 teaspoon margarine
8 thin slices lemon
1/4 cup low-salt chicken broth
2 tablespoons fresh parsley chopped
2 tablespoons lemon juice

Combine first 5 ingredients in a shallow dish; set aside.

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in bread crumb mixture.

Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; saute 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.

Makes 4 servings.

Per serving: 199 Calories; 3g Fat (12% calories from fat); 30g Protein; 28g Carbohydrate; 66mg Cholesterol; 119mg Sodium

Food Exchanges: 3 1/2 Lean Meat; 1 1/2 Fruit

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Barbecued Bundles

8 boneless, skinless chicken breast halves
8 ( 1/2 x 1 x 1-inch) cubes American cheese
16 slices bacon (about 3/4 pound)
1/2 cup barbecue sauce

Preheat grill or broiler. Place cheese in center of breast lengthwise. Fold chicken around cheese to form a bundle and wrap 2 slices bacon crisscross around chicken. Secure with wooden picks. Grill on oiled rack 5 to 6 inches over hot coals. If broiling, place in shallow pan and broil.

Grill or broil for 30 to 40 minutes, turning every 15 minutes until chicken is tender. Brush with barbecue sauce the last 15 minutes of cook time.

Serves 8.

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Pepper Chicken

2 tablespoons peppercorns, crushed
2 teaspoons rosemary, crushed, or 2 tablespoons fresh, chopped
1 pound boneless skinless chicken breast halves

Prepare grill or broiler.

Combine crushed peppercorns and rosemary in a bowl. Press pepper mixture into both sides of chicken breasts. Grill or broil 4-5 minutes per side, or until chicken is cooked throughout.

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Russian Chicken Bake

2 large skinless chicken breasts, cut in half
Salt and pepper to taste
4 tablespoons butter
1 lemon, cut in half
1 cup Russian dressing

Salt and pepper chicken. Arrange in rectangular baking dish. Place 1 tablespoon butter on each chicken piece; squeeze lemon juice over chicken. Pour Russian dressing over top; cover with aluminum foil. Bake at 350 degrees F for 1 hour and 50 minutes. Remove foil. Bake 10 minutes longer.

Yields 4 servings.

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Tater Dipped Chicken

1/3 cup butter
1 egg
2 tablespoons water
1 1/2 teaspoons poultry seasoning
Instant mashed potato flakes

Melt butter in a baking dish. Preheat oven to 350 degrees F.

In a bowl, beat together egg, water and poultry seasoning. Dip chicken pieces into mixture and roll in instant mashed potato flakes. Lay in melted butter. Season to taste. Bake 30 minutes, then turn each piece over and bake an additional 30 minutes.

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Roasted Sesame Chicken

1 3-pound roasting chicken
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion
1/2 lemon
1/4 cup dark soy sauce
1/4 cup toasted sesame oil

Preheat oven to 450 degrees F.

Wash chicken thoroughly and pat dry. Season cavity with salt and pepper, and stuff with one medium onion, quartered, and half of a lemon. Brush skin with soy sauce and sesame oil. Bake for 15 minutes, then reduce the temperature to 350 degrees F. Bake for an hour and 15 minutes, or until juices run clear. Allow to rest for 20 minutes before carving.

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