Cherry  Topped  Chicken

 

 

 

 

INGREDIENTS:

4 boneless skinless chicken breast halves (4 ounces each)

  1 tablespoon vegetable oil

1/2 cup cherry preserves

1/4 teaspoon ground allspice

 

 


DIRECTIONS:

 

Flatten chicken to 1/4 inch thickness.

 

In a large skillet, cook chicken in oil over medium heat for 5 minutes on each side

or until juices run clear.

 

 


MICROWAVE  DIRECTIONS:

 

In a small microwave-safe bowl, combine preserves and allspice until blended.

Heat in the microwave until warmed.

 

Serve with chicken


 

Serves 4

 

 

 

 

 

Asian  Chicken

 

 

 

 

INGREDIENTS:

4 boneless skinless chicken breast halves (4 ounces each)

2 tablespoons butter

1 cup teriyaki sauce

1/2 cup water

1/2 cup orange marmalade

1/2 to 1 teaspoon minced garlic

 

 

 

DIRECTIONS:
 

In a large skillet, brown chicken on both sides in butter.

 

Combine the teriyaki sauce, water, marmalade and garlic; pour over chicken.

 

Bring to a boil.

Reduce heat; cover and simmer for 10 to 15 minutes or until juices run clear.

 

 

Serves 4

 

 

 

 

 

Chicken  and  Rice

 

 

 

 

INGREDIENTS:
 

1 broiler/fryer chicken (3 1/2 to 4 pounds), cut up

1/4 to 1/3 cup all-purpose flour

2 tablespoons vegetable oil

2 1/3 cups water

1 1/2 cups uncooked long grain rice

1 cup milk

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon poultry seasoning

Minced fresh parsley

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

Dredge chicken in flour.

 

In a large skillet, brown chicken in oil on all sides over medium heat.

 

 

In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper.

Pour into a greased 13 inch x 9 inch baking dish.

Top with chicken.

 

Cover and bake for 55 minutes or until chicken juices run clear.

 

Garnish with parsley.

 

 

Serves 6

 


 

 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond