Stuffed   Chicken   Breasts






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




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.





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






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





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






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




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.







 Salem's Den  Salem 2004 and Beyond