wine and cornflour. Cut up chicken, if not already done, and
Combine 2 tablespoons honey, 1 teaspoon oil, and vinegar
at from inside of chicken, and rinse.
Set chicken in roasting pan
br>Add in 3 cups chicken broth and the lemon zest
efrigerator for a couple of hours. Coat chicken well with seasonings and
Preheat oven to 375\u00b0.
Rub 1 tablespoon butter over chicken. Poke a fork into each side of the breasts.
Pour half of the honey over both chicken breasts.
Bake in a deep pan for about 45 minutes.
Pour the remaining 1/2 of honey over the chicken and bake about 10 to 15 more minutes.
Serves 3 to 4.
garlic, cilantro, lime juice, and honey in a blender and blend
to various spots on the chicken. Try to be even as
Measure out about three cups of Honey Shredded Wheat and put it
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
utter, pecans, orange peel and honey. Mix well.
Separate dough
>Combine Minced Shallot, dash of Cayenne pepper, and 1
th a lid and immerse chicken into wine. Squeeze a
Heat soup.
Add sour cream and 1 can green chiles.
Add chicken.
On the opened tortillas, place some grated cheese in the middle.
Add 2 spoonfuls of the chicken mixture and roll up.
Keep some chicken mixture and cheese for spreading on top of the enchiladas.
Place enchiladas in dish and spread balance of chicken mixture on top along with rest of cheese and chiles.
Bake for 20 to 25 minutes.
Cook chicken and cut up. Mix together Stove Top mix and oleo. Spread 1/2 of this mixture on bottom of 9 x 13 pan. Top with 1/2 of the chicken pieces. Mix sour cream and soup and spread evenly over chicken. Top with remaining chicken pieces, then the remaining Stove Top mix. Add 2/3 cup chicken broth for moistness. Bake at 375\u00b0 for 35 to 40 minutes.
Spread mustard on both sides of the chicken and sprinkle with the black
br>Add 1 cup of water. Place half of this mixture in
Layer rice in a shallow pan.
Sprinkle dry onion soup mix over rice.
Put a layer of raw chicken over dry soup.
Pour 1 can of creamed soup mixed with water over all.
Bake at 350\u00b0 for 1 1/2 hours.
Dip boneless, skinless chicken pieces into flour, then egg wash and finally into crushed Ritz cracker crumbs (into which your favorite herb or spices have been added).
Saute in hot vegetable oil about 5 minutes on each side, depending on the thickness of the chicken.
et aside.
Dredge the chicken pieces with flour, shaking off