Tomato  Garlic  Chicken






3 to 4 garlic cloves, minced

  1 teaspoon salt

5 medium red potatoes, cut into 1/4 inch slices

5 tablespoons olive oil, divided

1 large onion, thinly sliced

1 broiler/fryer chicken (3 to 4 pounds), cut up

  2 medium tomatoes, chopped

1 tablespoon minced fresh basil





Preheat oven to 350 degrees.


In a large bowl, combine garlic and salt; let stand for 15 to 20 minutes.

Add potatoes and 2 tablespoons oil.


In a greased 13 inch x 9 inch baking dish, layer the potato mixture, onion, chicken and tomatoes.

Sprinkle with basil.

Drizzle with remaining oil.


Cover and bake for 1 hour.

Uncover; bake 15 to 20 minutes longer or until chicken juices run clear and potatoes are tender.


Serves 4






Wild  Rice  and  Chicken  Bake






1 package (6 ounces) long grain and wild rice mix

2 medium carrots, shredded

3/4 cup frozen peas

1 can (8 ounces) sliced water chestnuts, drained

1 1/4 cups water

1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted

6 boneless skinless chicken breast halves (4 ounces each)

1/8 teaspoon paprika

1/8 teaspoon pepper

1 garlic clove, minced

1 tablespoon olive oil






Preheat oven to 350 degrees.


In a bowl, combine rice mix with contents of seasoning packet,

carrots, peas and water chestnuts.


Combine water and soup; pour over rice mixture and mix well.


Transfer to a shallow 3 quart baking dish coated with cooking spray.

Cover and bake for 25 minutes.


Sprinkle chicken with paprika and pepper.


In a large non-stick skillet, cook chicken and garlic in oil for 5 to 6 minutes

on each side or until lightly browned.


Arrange chicken over rice mixture.

Cover and bake 10 to 15 minutes longer or until chicken juices run clear and rice is tender.



Serves 6






Cajun  Chicken  Strips






1 tablespoon all-purpose flour

1 teaspoon poultry seasoning

3/4 teaspoon garlic salt

1/2 teaspoon paprika

1/4 teaspoon pepper

1/8 to 1/4 teaspoon cayenne pepper

1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch strips

2 tablespoons butter

Italian parsley and chili peppers (optional)






In a large resealable plastic bag, combine the first six ingredients.


Add chicken, half at a time, and shake to coat.


In a large skillet, cook chicken in butter for 8 to 10 minutes or until the juices run clear.


Garnish with parsley and peppers if desired.



Serves 4 - 6







 Salem's Den  Salem 2004 and Beyond