RECIPE FOR CHICKEN MARSALA

 Ingredients
    6 - 8 boneless chicken breasts, pounded to 1/4 inch thick
    1/4 cup butter or olive oil
    Flour
    Salt and pepper to taste
    1 cup fresh mushrooms, sliced
    2 cloves garlic, minced
    1/4 - 1/2 cup Marsala wine or dry sherry
    1/2 tsp. dried marjoram


 Directions
    Dredge chicken breasts through flour and add salt and pepper 
    to taste. Melt butter or heat oil in a skillet. Saut mushrooms 
    until tender and remove from pan. Brown the chicken on both 
    sides in the pan. Add garlic, Marsala wine and marjoram and 
    return mushrooms to pan. Cover and simmer over low heat for 
    about 20 minutes or until chicken is fully cooked. This 
    recipe is rich and tasty.


          MOU SHU CHICKEN

 Ingredients
    1 tablespoon vegetable oil
    1 16 ounce bag coleslaw mix
    1 8 ounce package sliced mushrooms
    1 1/2 cups shredded cooked chicken
    1 tablespoon grated gingerroot
    3 tablespoons hoisin sauce
    1 1/4 cups Original Bisquick
    1 1/4 cups milk
    1 egg
    8 green onions chopped

 Directions
    Heat oil in 4 quart Dutch oven over medium high heat. Cook
    coleslaw mix, mushrooms, chicken and gingerroot in oil about 10
    minutes, stirring frequently, intil vegetables are tender. Stir
    in hoisin sauce. Reduce heat; keep warm. Stir Bisquick, milk
    and egg in medium bowl until blended. Stir in onions. Lightly
    grease 10 inch skillet; heat over medium high heat. Pour slightly
    less than 1/4 cup batter into skillet; rotate skillet to make a
    thin pancake, 5 - 6 inches in diameter. Cook until bubbles break
    on surface; turn. Cook other side until golden brown. Keep warm
    while making remaining pancakes. Spoon about 1/2 cup vegetable
    mixture onto each pancake; roll up. Makes 12 servings. For High
    Altitude (3, 500 feet - 6, 500 feet): Cook pancakes in 10 inch
    nonstick skillet.

          RECIPE FOR CHICKEN FETTUCCINE

 Ingredients
    2 Chicken breasts -- halved
    2 Tablespoons Olive oil
    1/4 Cup Green onions -- chopped
    1 Teaspoon Garlic -- minced
    14 1/2 Ounces Canned tomatoes -- drained and Chopped
    1 Tablespoon Basil
    1 Cup Heavy cream
    2 Egg yolks
    3/4 Cup Parmesan cheese
    8 Ounces Fettuccine
    1 Cup Peas (frozen) -- thawed
    1 1/2 Cups Mushrooms (fresh) -- sliced

 Directions
   In skillet, brown chicken breasts in olive oil. Place chicken in
   crock-pot. Add green onions, garlic, tomatoes, and basil. Cover
   and cook on Low 7 to 9 hours. Remove chicken and cut into pieces.
   Return chicken pieces to pot. Stir in cream, egg yolks, and
   Parmesan cheese. Cover and cook on high 30 minutes to thicken.
   While sauce is thickening, cook fettuccine according to package
   directions; drain. Add fettuccine, peas and mushrooms. Cover and
   cook on high 30 to 60 min.

          OVEN-BARBECUED BUFFALO WINGS

 Ingredients
    3 pounds chicken wings
    3 teaspoons paprika, divided
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    1/2 cup peanut oil, divided
    1 cup ketchup
    6 tablespoons vinegar
    1/4 cup honey
    1/4 cup butter, melted
    2 tablespoons Worcestershire sauce
    1 tablespoon brown mustard
    1 tablespoon crushed garlic
    1 teaspoon hot pepper sauce

 Directions
   Preheat oven to 400F.

   Arrange chicken wings in a large baking dish in a single layer.
   Season with half the paprika, salt and pepper. Drizzle chicken
   with half the amount of peanut oil; gently mix to evenly coat.
   Bake 15 minutes or until chicken is golden.

   Meanwhile, combine ketchup, vinegar, honey, butter, mustard,
   garlic, hot pepper sauce and remaining paprika and peanut oil in
   a saucepan. Bring to a boil. Remove from heat. Brush chicken with
   sauce, and continue cooking chicken for an additional 45 minutes,
   turning and basting with the sauce often. Serve warm.

          CROCKPOT BARBEQUED CHICKEN

 Ingredients
    1/4 cup water
    3 tbsp. catsup
    3 tbsp. vinegar
    2 tbsp. Worcestershire sauce
    1 tbsp. lemon juice
    3 tbsp. brown sugar
    1 tsp. salt
    2 tbsp. margarine
    1 tsp. paprika
    1 tsp. dry mustard
    1/2 tsp. cayenne pepper
    1 (2 1/2 to 3 lb.) ready to cook
    broiler, fryer chicken, cut up

 Directions
    Combine first 7 ingredients and seasonings in a saucepan; heat to
    boiling. Remove from heat and allow to cool. Place chicken in
    crockpot and pour sauce over it. Cook slowly overnight or on high
    for 6 or 7 hours. Can be used with pork or beef. Serves 2 to 4
    people.

          BRAGGIN' RIGHTS CHICKEN FRIED STEAK

 Ingredients
    2 lb Roundsteak, (sliced 1/2 inch-thick and twice-tenderized)
    2 cups All-purpose flour
    2 tsp Baking powder
    1 tsp Baking soda
    1 tsp Fresh ground black pepper
    3/4 tsp salt
    1-1/2 cups buttermilk
    1 large egg
    1 Tbsp hot red pepper sauce
    Crisco for deep frying

 CLASSIC CREAM GRAVY
    1/4 cup Pan drippings
    3 tbsp All-purpose flour
    2 cup Evaporated milk
    1 cup unsalted beef stock
    1/2 tsp fresh group black pepper
    salt to taste

 Directions
    Cut steak into 4 equal portions. Pound until each is about 1/4
    inch thick. Place flour in a shallow bowl. In a second dish, stir
    together baking powder, soda, pepper and salt; mix in buttermilk,
    egg, pepper sauce and garlic. The mixture will be thin. Dredge
    each steak first in flour, then in batter. Dunk steaks back into
    flour and dredge well, patting in the flour until the surface of
    the meat is dry.

    Add enough shortening to a deep cast-iron skillet or Dutch oven
    to deep fry steaks in at least 4 inches of fat. Bring temperature
    of shortening to 325 degrees. Fry the steaks, pushing them under
    the fat or turning them as they bob to the surface, for 7 to 8
    minutes, or until they are golden brown. Drain steaks on paper
    towels and transfer to a platter. Keep warm while preparing
    Classic Cream Gravy. Divide steaks among 4 plates and serve with
    mashed potatoes and gravy.

    CLASSIC CREAM GRAVY:

    After cooking chicken-fried steak or similar dish, pour off the
    top fat through a strainer, leaving about 1/2 cup pan drippings
    in the bottom of the skillet. Return any browned cracklings from
    the strainer to the skillet before starting the gravy.

    Place skillet over medium heat. Sprinkle in the flour, stirring
    to avoid lumps. Add milk and stock. Simmer until liquid is
    thickened and the raw flour taste is gone, about 3 minutes. Stir
    the gravy up from the bottom frequently, scraping up any browned
    bits. Season with pepper and salt. Makes about 3 cups.

          LEMON-PEPPER CHICKEN

 Ingredients
    1/8 cup Bread crumbs, italian
    1/4 cup Romano cheese, shredded
    1/8 cup Parmesan cheese, ground
    1 1/2 tbspLemon-pepper spice (no salt added type!)
    3 Chicken breasts, pounded thin
    1 Egg
    1 tbsp Half & half
    1 tbsp Water
    1 tbsp Butter
    1 tsp Peanut oil

 Directions
    Combine first 4 ingredients to make coating base. Combine egg &
    water to make egg wash. Pound chicken breasts thin. Dip in egg
    wash consisting of water, half & half and egg. Dredge chicken in
    coating base mixture. Saute in butter/oil mixture over medium
    heat about 3 minutes per side or when browned nicely.

          CLASSIC ORANGE CHICKEN

 Ingredients
    1 1/4 lb Skinned and boned chicken, 1 1/2-inch pieces
    6 tb Dry sherry, divided
    1/4 ts Salt
    4 ts Peanut oil
    1/2 c Julienne-cut red bell pepper
    1/4 c Diagonally sliced scallions
    Zest of 1/2 small orange, cut into 2 x 1/8-inch strips
    And blanched (use lemon zest)
    1 Garlic clove, minced
    1 tb Each reduced-sodium soy sauce and water
    1 ts Each cornstarch, sugar, and rice vinegar
    4 Trimmed scallions, 4 inches long for garnish

 Directions
    In glass or stainless-steel bowl combine chicken, 3 tablespoons
    of the sherry, and the salt and let stand at room temperature for
    30 minutes. In 9-inch skillet or a wok, heat oil over medium-high
    heat; add bell pepper, scallions, orange zest and garlic and
    cook, stirring quickly and frequently, until vegetables are
    tender-crisp, about 3 minutes. Drain chicken, reserving marinade.
    Add chicken to skillet (or wok), increase heat, and stir-fry
    until chicken is browned, about 5 minutes. Add reserved marinade,
    add remaining 3 tablespoons sherry, and the soy sauce, water,
    cornstarch, sugar, and vinegar and stir to dissolve cornstarch.
    Pour over chicken mixture and cook, stirring constantly, until
    mixture thickens. Serve garnished with scallions. Serves 4.

          ITALIAN HERBED CHICKEN & PENNE PASTA

 Ingredients
    1 can (14 1/2 oz.) Swanson® Seasoned Chicken Broth with Italian Herbs
    6 sun-dried tomato halves
    1 tbsp. olive oil
    1 lb. boneless chicken breasts, cut into crosswise strips
    2 cups sliced mushrooms
    1 tbsp. all-purpose flour
    1 cup packed coarsely chopped fresh spinach
    4 cups hot cooked penne pasta (medium tube-shaped)
    Grated Parmesan cheese

 Directions
    PLACE broth and tomatoes in microwave-safe measuring cup.
    Microwave on HIGH 2 min. Let stand 5 min. Remove tomatoes; cut
    up.

    HEAT oil in large nonstick skillet. Add chicken and cook until
    browned, stirring often.

    ADD mushrooms and cook until tender. Stir in flour and cook 1
    min., stirring.

    ADD tomatoes and broth. Cook until mixture boils and thickens,
    stirring. Add spinach and pasta. Mix lightly to coat. Serve with
    cheese. Serves 4.

    TIP: You may substitute 3 plum tomatoes (chopped) for sun-dried
    tomatoes. Add with spinach and pasta.

          LEMON DILL CHICKEN WITH VEGETABLES MEDLEY

 Ingredients
    4 pieces skinless boneless chicken, thawed
    salt
    pepper
    garlic powder, to taste
    dried lemon, to taste
    dill, to taste
    2 Summer (yellow) squash, sliced
    2 patty (green) squash, sliced

 Directions
    Coat a large non-stick skillet with olive oil. Heat the skillet for
    several minutes over medium high heat. Place the chicken into the
    skillet so that the pieces do not overlap. Pan-fry for 4-5 minutes per
    side or until nicely browned on the outside and cooked through. Finish
    with a splash of fresh lemon juice.

    While the chicken is cooking, bring the squash in 2-3 quarts of salted
    water to a boil in a covered saucepan. Do not replace the lid. Bring
    back to a boil and cook for 1-2 minutes until crisp tender. 

    Stir in some 
    dried dill, if desired, and season to taste with salt and pepper.

          MEXICAN CHEESY CHICKEN FONDUE

 Ingredients
    2 green onions, sliced
    4 large garlic cloves, minced 
    2 Tbs. butter
    16 oz. Jalapeno Jack cheese, cut into 1/2" cubes
    2-4 Tbs. milk
    8 oz. cooked shredded chicken
    2 Tbs. tomato, chopped
    2 Tbs. cilantro, finely chopped

 Directions
    Sauté onions and garlic in butter in a medium saucepan until 
    tender for about 2 to 3 minutes. 

    Add cheese. Cover pan and cook over medium low heat 
    until cheese is
    melted. About 10 minutes, stirring frequently. Stir in milk 
    if mixture is too thick.

    Mix in Chicken, tomato and cilantro. Pour cheese into 
    fondue pot or small chafing dish to keep heated. 

    If you like a hotter cheese fondue, 
    add fresh or canned Jalepenos.

          CHICKEN & STUFFING SKILLET 

 Ingredients
    1 tbsp. butter or margarine 
    4 boneless chicken breast halves 
    1 box (6 oz.) Pepperidge Farm® One Step Chicken Flavored 
    Stuffing Mix 
    1 can (10 3/4 oz.) your favorite Campbell`s® Cream Soup* 
    1/2 cup milk 
    1/2 cup shredded Cheddar cheese 

 Directions
    HEAT butter in skillet. 
    Add chicken and cook 12 to 15 min. or until
    done. Remove chicken.

    PREPARE stuffing in skillet according to pkg. directions except
    let stand 2 min. 

    TOP with chicken. Mix soup and milk. Pour over chicken. Sprinkle 
    with cheese. Cover and heat through. 

          CAMPBELL'S CHICKEN & ROASTED GARLIC RISOTTO 

 Ingredients
    4 boneless chicken breast halves 
    1 tbsp. butter or margarine 
    1 can (10 3/4 oz.) Campbell's® Cream of Chicken or 
    98% Fat Free Cream of Chicken Soup 
    1 can Campbell's® Cream of Mushroom with Roasted Garlic Soup 
    1 soup can water 
    2 soup cans uncooked Minute® White Rice 
    1 cup frozen peas and carrots 

 Directions
    SEASON chicken. 

    BROWN chicken in butter in skillet. 
    Remove chicken. 

    ADD soups and water. Heat to a boil. Stir in rice and 
    vegetables. Top with chicken. Cover and cook over low heat
    5 min. or until done. Remove from heat. Let stand 5 min.

          PANZANELLA WITH GRILLED CHICKEN 

 Ingredients
    1/3 cup extra virgin olive oil
    3 tablespoons balsamic vinegar
    1 teaspoon dried rosemary, crushed
    1 clove garlic, minced
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    4 skinless, boneless chicken breast halves
    4 large slices italian bread or 8 slices french baguette
    1 cup canned cannellini beans, rinsed and drained
    4 cups torn romaine lettuce
    2 cups chopped tomato
    1/4 cup chopped fresh basil

 Directions
    Combine oil and next 5 ingredients (through pepper). 
    Mix well with a fork or shake in a jar with a tight fitting lid. 
    Place chicken on a plate. pour 3 tablespoons oil mixture over 
    chicken, turning to coat. cover & refrigerate chicken and reserved oil 
    mixture at least 30 minutes up to 8 hours. 
    Prepare grill. Place chicken on grill over medium coals or in a 
    heated ridged grill pan. pour any remaining marinade from 
    plate over chicken. Grill 5 minutes on each side or untill chicken 
    is no longer pink in the center. brush both sides of bread with 
    2 tablespoons oil mixture, grill to lightly toasted.
    In a large bowl, combine beans, lettuce, tomato & basil. 
    Add remaining oil mixture, toss well. 
    Coat toasted bread into cubes and add salsa. 
    toss again and divide among 4 plates. Top with grilled chicken. 
    Season to taste with pepper.