Chicken  and  Biscuits






6 individually frozen biscuits

  1 can (49 1/2 ounces) chicken broth, divided

1 1/2 pounds boneless skinless chicken breasts, cubed

5 medium carrots, coarsely chopped

2 celery ribs, chopped

  1/2 cup chopped onion

1/2 cup frozen corn

3 teaspoons dried basil

1/4 teaspoon pepper

  1 cup all-purpose flour

3/4 teaspoon browning sauce, optional





Bake biscuits according to package directions.




In a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper.

Bring to a boil.

Reduce heat; cover and simmer for 7 to 10 minutes or until vegetables are tender.


In a bowl, combine flour and remaining broth until smooth.

Stir into chicken mixture.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in browning sauce if desired.


Split biscuits; top with chicken mixture.


Serves 6






Barbecue  Jack  Chicken






4 boneless skinless chicken breast halves (6 ounces each)

4 slices pepper Jack cheese

1 cup barbecue sauce





Carefully cut a pocket in each chicken breast half.

Fill with cheese; secure with metal or soaked wooden skewers.


Grill chicken, covered, over medium heat or broil 4 inches from the heat for 6 to 8 minutes

on each side or until juices run clear, basting frequently with barbecue sauce.



Serves 4






Arizona  Chicken






6 boneless skinless chicken breast halves (4 ounces each)

1/4 cup vegetable oil, divided

1 medium onion, sliced

4 cups chopped fresh tomatoes

2 celery ribs, sliced

1/4 cup water

1/4 cup sliced pimiento-stuffed olives

2 teaspoons garlic powder

2 teaspoons dried oregano

1 teaspoon salt

1/4 teaspoon pepper

1/2 pound fresh mushrooms, sliced





In a skillet, brown chicken on both sides in 2 tablespoons of oil.

Remove and set aside.


In the same skillet, saute onion in remaining oil until tender.

Add the tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil.


Cover and simmer for 15 minutes.

Return chicken to pan.

Simmer, uncovered, for 15 minutes.

Add mushrooms; simmer 15 minutes longer or until a meat thermometer reads 170.



Serves 6








 Salem's Den  Salem 2004 and Beyond