Pound chicken breasts slightly to uniform thickness.
lad sandwich.
Drain the chicken broth into a small
b>chicken dry and season with salt and pepper.
Heat butter in
In the bowl of a food
Wash chicken; pat dry.
Season with salt, pepper and flour.
In large skillet, brown chicken; do not cook.
In saucepan, mix tomatoes, onion, pepper, parsley, tomato sauce and seasonings. Simmer for 15 to 20 minutes on low, until sauce thickens.
Pour over chicken in baking dish.
Cook for 30 to 40 minutes or until done and tender.
Soak cut up chicken in sauce made with ingredients.
Soak about 3 hours or overnight, turning chicken a few times.
Sprinkle with salt and pepper or paprika.
Bake in sauce at 350\u00b0 for 1 hour.
Mix and heat all ingredients (except chicken); need not cook. Place pieces of the fryer on waxed paper; salt and pepper.
Dip chicken in sauce.
Place in an oven cooking bag. Pour remaining sauce over chicken.
Close sack tightly. (Place sack in pan in case of breaking.)
Put in a 350\u00b0 oven and bake for 2 to 2 1/2 hours.
Cook chicken in oil until slightly browned. Set aside.
Add remaining ingredients. Cook, stirring constantly, until marmalade is melted and sauce bubbles. Turn chicken in sauce to coat.
Pour remaining sauce over chicken.
Bake at 350\u00b0 for 45 minutes.
Grease inside of heavy brown paper bag.
Combine first 12 ingredients.
Dip chicken in sauce.
Place in bag.
Pour any remaining sauce over chicken.
Fold end of bag in double fold. Place bag in roaster.
Bake for 15 minutes at 500\u00b0.
Reduce temperature to 350\u00b0.
Cook for 1 hour and 15 minutes.
Do not open bag until cooking time is completed.
In a large skillet over medium-
Mix, stir and heat sauce until butter is melted.
Grease inside of brown paper bag.
Preheat oven to 450\u00b0.
Dip chicken in sauce and place in paper bag, folding tightly and place bag in roaster.
Cook for 15 minutes at 450\u00b0.
Reduce heat to 350\u00b0 and cook 1 1/2 hours.
un the length of the chicken breast (each slice will be
eserve shells for sauce (recipe to follow) and rinse shrimp in colander. Cut
b>Chicken:
Rinse chicken halves in
Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
Hot pack into pint jars; seal with hot lids and rings.
Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
Store in a cool dark cellar or cupboard.
NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!
CHICKEN RECIPE: In a large bowl, combine yogurt
1 minute.
Ladle in chicken broth, whisking sauce as you do.
ver accident!).
For sauce mixture: in a medium-sized bowl
eggs.
Dip the chicken in the eggs, then coat
ide to use in sauce.
Make the Chicken and Sauce: Preheat the oven