300 Chicken Recipes
1 c. rice
1/4 c. butter
Grated Romano or Parmesan cheese
In a large saucepan, saute onion in butter and oil. Add chicken to onion and brown well
on all sides; salt and pepper lightly. Add wine and simmer 5 minutes. Stir in tomatoes
and tomato sauce diluted in 2 cups of water; simmer 15 minutes or until chicken is
tender. Remove chicken to platter; cover and set aside. Measure liquid; add hot water
to equal 3 cups. Bring to a boil; add rice and simmer 20 minutes or until rice is tender.
Stir occasionally. Adjust seasoning if needed. Gently melt butter and pour over rice.
Top with chicken; cover and keep warm. To serve, spoon rice on platter, surround with
chicken and sprinkle generously with cheese
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FAJITA - STYLE CHICKEN BREASTS
--MARINADE-2/3 c. vegetable oil
1/3 c. lime juice
2 tbsp. chopped green chilies
2 cloves garlic, chopped
Prepare grill. In a 9 inch square baking pan, stir together all marinade ingredients. Add
2 whole chicken breasts, skinned and halved. Marinade for at least 45 minutes in the
refrigerator. Turn once. Remove chicken from marinade and drain. Grill chicken over
hot coals 7 minutes. Continue grilling until fork tender (6-8 minutes). Top each piece of
chicken with 2 slices Cheddar cheese and grill until cheese begins to melt. Serve with
salsa.
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TERIYAKI CHICKEN
1 c. soy sauce
1 c. sugar
3 cloves garlic
Ginger slice
3-4 split chickens
Bake at 350 degrees for 1 hour. Baste while cooking and bake in all the sauce. T4544
767 F/B A
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