Autumn  Chicken

 

 

 

 

INGREDIENTS:

2 boneless skinless chicken breast halves (4 ounces each)

  1/2 cup whole-berry cranberry sauce

1 tablespoon brown sugar

1 tablespoon soy sauce

1 1/2 teaspoons lemon juice

  1/4 teaspoon ground mustard

1/4 teaspoon ground ginger

1/4 teaspoon minced garlic

 

 


DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a non-stick skillet coated with cooking spray, brown chicken on both sides.

 

Place in a 1 quart baking dish coated with cooking spray.

 

Combine the remaining ingredients; pour over chicken.

 

Cover and bake for 25 to 30 minutes or until juices run clear.


 

Serves 2

 

 

 

 

 

Apple  Stuffed  Chicken  Breasts

 

 

 

 

INGREDIENTS:

1/2 cup chopped peeled apple

2 tablespoons shredded cheddar cheese

1 tablespoon dry bread crumbs

1/4 teaspoon salt

1/8 teaspoon pepper

2 boneless skinless chicken breast halves (5 ounces each)

1/4 cup unsweetened apple juice

1/4 cup water

1 tablespoon butter, melted

3/4 teaspoon cornstarch

1 teaspoon cold water

1/8 teaspoon paprika

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a small bowl, combine the apple, cheese, bread crumbs, salt and pepper.

 

Flatten chicken to 1/4 inch thickness; top with apple mixture.

Roll up and secure with toothpicks.

Place in an 8 inch square baking dish coated with cooking spray.

Pour apple juice and water over chicken; brush with butter.

 

Bake 25 to 30 minutes or until chicken juices run clear.

 

Discard toothpicks.

 

Transfer pan juices to a saucepan; bring to a boil.

 

Combine cornstarch and cold water until smooth; stir into pan.

Cook and stir until thickened, about 2 minutes.

Pour over chicken.

 

Sprinkle with paprika.

 

 

Serves 2

 

 

 

 

 

Creamy  Mushroom  Chicken

 

 

 

 

INGREDIENTS:
 

6 boneless skinless chicken breast halves (4 ounces each)

1/4 teaspoon pepper

2 tablespoons vegetable oil

1 cup sliced fresh mushrooms

1/4 cup butter

4 1/2 teaspoons all-purpose flour

1 cup milk

3/4 cup grated Parmesan cheese, divided

minced fresh parsley

hot cooked pasta

 

 

 

DIRECTIONS:

 

Sprinkle chicken with pepper.

 

In a large skillet over medium heat, brown chicken in oil until meat juices run clear.

Remove to a serving platter and keep warm.

 

In the same skillet, saute mushrooms in butter until tender.

Sprinkle with flour and stir until coated.

Gradually add milk.

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

 

Remove from the heat; stir in 1/2 cup Parmesan cheese.

 

Pour over chicken.

Sprinkle with parsley and remaining cheese.

 

Serve with pasta.

 

 

Serves 6

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond