300 Chicken Recipes
DOUBLE CRUST CHICKEN POT PIE
2 (9") refrigerated pie crusts
1 (6 3/4 oz.) can boneless chicken in broth, undrained & chopped
1 (16 oz.) can mixed vegetables, drained
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/4 tsp. pepper
1/4 tsp. poultry seasoning
1/4 tsp. celery flakes
Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package directions (do
not bake). Combine chicken and remaining ingredients; spoon into pie crust. Moisten
edges of pastry with water; place remaining crust on top. Fold edges under and flute.
Cut slits in top. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before
serving. Yield: One 9-inch pie.
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CRISPY MUSTARD CHICKEN
2 tbsp. reduced calorie mayonnaise
2 tbsp. prepared mustard
1/4 c. wheat germ
1/3 c. fine dry bread crumbs
1/2 tsp. ground thyme
1/4 tsp. salt
4 (4 oz.) skinned boned chicken breast halves
Vegetable cooking spray
Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and
next 3 ingredients in a shallow bowl. Brush each chicken breast with mustard mixture,
dredge in breadcrumb mixture.
Place chicken in a 10 x 6 x 2 inch baking dish that has been coated with cooking spray.
Cover and bake at 350 degrees for 40 minutes.
Uncover and bake an additional 20 minutes or until chicken is tender. 4 servings.
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