INGREDIENTS:
•
4 (4 ounce) boneless,
skinless chicken breasts
•
1 cups course
dried bread crumbs
•
1 tablespoon dried
chives
•
1 tablespoon dried
parsley flakes
•
1/16 teaspoon salt
• dash of pepper
to taste
•
1/4 teaspoon poultry
seasoning
•
1 1/2 tablespoons
milk
•
2 tablespoons butter or
margarine
• 2 tablespoons
finely chopped onion
•
2 tablespoons finely
chopped celery
•
1/2
cup orange marmalade
•
1 tablespoon
frozen concentrated orange juice
DIRECTIONS:
Preheat oven to 325 degrees.
Melt margarine in
medium saucepan or frying pan on medium.
Add onion and celery.
Cook for 5 to 10
minutes, stirring often, until onion is
softened.
Remove from heat.
Add dried bread crumbs,
dried chives, dried parsley flakes, salt,
pepper,
poultry seasoning and
milk.
Stir well.
Add more milk, if
needed, until stuffing is moist and holds
together when squeezed.
Pound chicken with mallet to 1/4 inch
thickness.
Divide and spoon stuffing on half of each
piece of chicken breast.
Fold
over crosswise to cover stuffing.
Secure with wooden tooth picks.
Transfer to 1 1/2 quart baking dish.
MARMALADE ORANGE SAUCE
Heat marmalade and concentrated orange juice
in small saucepan on low,
stirring often, until smooth.
Spoon some over chicken.
Bake, uncovered, for about 45
minutes or until tender.
Cut into 1/2 inch slices.
Arrange on individual plates and spoon more
sauce over top.
Serves 4
Baked
Chicken Breast
INGREDIENTS:
•
4 (4 ounce) boneless,
skinless chicken breasts
•
1 tablespoon melted
margarine or butter
•
1/2 teaspoon salt
•
1 teaspoon pepper
• 1/4 teaspoon garlic powder
DIRECTIONS:
Preheat oven to 375 degrees.
Place chicken breasts in a lightly greased 11
inch x
7 inch baking dish.
Brush chicken breasts with melted margarine.
Sprinkle chicken breasts with seasonings.
Bake for 35 minutes or until done.
Serves 4
Barbecued
Chicken Fingers
INGREDIENTS:
•
3 pounds skinned and boned
chicken breasts
•
3 cups all-purpose flour
•
1 1/2 teaspoons seasoned
salt
•
1 1/2 teaspoons pepper
•
3/4 teaspoon garlic
powder
•
2 cups buttermilk
•
3/4 cup honey smoke
barbecue sauce
•
2 large eggs
•
vegetable oil
DIRECTIONS:
Cut each chicken breast into 3 inch x 1 inch strips,
and set aside.
Combine flour, salt, pepper and garlic powder in
a large shallow dish.
Whisk together buttermilk, 3/4 cup barbecue
sauce, and eggs in a bowl.
Dredge chicken pieces in flour mixture.
Dip in buttermilk mixture.
Dredge again in flour mixture.
(If flour gets gummy, just press into chicken
pieces.)
Pour oil to a depth of 1 1/2 inches in a deep
skillet;
heat to 360 degrees.
Fry chicken, in batches, 5 to 7 minutes or until
golden.
Drain on wire racks over paper towels.
Serve with extra barbecue sauce.
Serves 6 - 8
Barbecued Pork Chops
Substitute 3 pounds
of boneless breakfast pork chops for chicken,
and
proceed as directed.
