re boiling, remove skin from chicken and chop meat into bite
ame from August/September issue of Taste of Home. it's delish! I have
Bread city chicken and deep fry in oil.
Place the chicken in a casserole pan.
Pour 1 can cream of mushroom soup diluted with a little bit of water over top of the chicken; bake for 1 hour or until tender at 350\u00b0.
Spray bottom of 8-inch square pan with cooking spray.
Skewer city chicken on sticks and place in pan.
Add rest of ingredients. Bake, uncovered, in 325\u00b0 oven until done (45 to 50 minutes). Serves 4.
Put City Chicken on sticks.
Whisk 2 eggs.
Roll City Chicken in eggs then in bread crumbs.
Season with garlic powder.
hell with a double thickness of heavy-duty foil. Bake at
nions.
Top with half of the remaining Alfredo sauce and
ou have a preferred way of cooking your squash, cook it
n large bowl, combine the chicken, soup, onion, milk, 1/2
kewers, alternate 2 cubes each of pork and beef.
Coat
-inch trays. Spray tops of sticks with Pam spray. Brown
You will also need 12 to 15 city chicken wooden skewers/sticks (ask the butcher at your local supermarket for these).
illet with lid.
Add chicken breasts. Return broth to
Put the pork and veal on sticks alternately until 3/4 filled. Take the eggs and beat well in shallow bowl. Dip each stick, then roll in bread crumbs.
Fry in oil until browned.
Put in roasting pan.
Pour a mixture of the soup, milk and mushrooms, mixed well, over the City Chicken in the roaster. Bake in a 350\u00b0 oven for 30 to 40 minutes.
Pound chicken to 1/2 -in. thickness.
rom the heat.
Flatten chicken to 1/4 inch thickness
Put meat on sticks.
Sprinkle with garlic salt and let stand overnight in refrigerator.
Dip in evaporated milk and cracker crumbs.
Brown in frypan.
Put in baking pan.
Add salt and pepper.
Add enough water to cover bottom of pan.
Cover with foil.
Bake at 375\u00b0 for 1 1/2 to 2 hours.
Cold leftovers are very good.
* Cut a horizontal slit in one side of each chicken breast half to within 1/2 inches of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices.
* Place in a greased 13-in. x 9-in. baking dish. Brush with butter; sprinkle with pretzels. Bake, uncovered, at 350\u00b0 for 40-45 minutes or until a meat thermometer inserted in chicken reads 170\u00b0. Yield: 4 servings.
CHICKEN RECIPE: In a large bowl, combine
1. Drizzle melted butter or oleo in 13x9x2 baking dish.
2. In shallow bowl, combine cornflakes, flour and seasoned salt.
3. Dip chicken in egg substitute, then roll in cornflake mixture.
4. Dip chicken again in egg substitute, and roll again cornflake mixture.
5. Arrange chicken pieces in prepared dish, meatier side down.
6 Bake uncovered at 425 degrees for 20 minutes. Turn chicken over and bake 10-15 minutes longer or until juices run clear and meat thermometer reaches 180 degrees.