1/2 C. flour
2 tsp. paprika
1 tsp. pepper
1/4 tsp. dry mustard
3 tsp. salt
1 cut-up broiler or young chicken
1/4 lb. butter

Instructions

Preheat oven to 350ºF. Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture. Melt the butter in a 13 x 9-inch baking pan. Place the chicken parts in the pan, but do not crowd them. Bake the chicken for 1 1/2 to 2 hours or until done.

1/2 cup of celery (diced finely)
1 tsp of parsley (chopped)
1 tsp of chicken bouillon
1 small onion (chopped)
2 cups of water
3 cups of potatoes (cubed)
16 oz can of baked beans (remove the bacon if you wish)
1 tsp of salt
1/4 tsp of pepper
2 tsp of sugar
1/4 tsp of liquid smoke (to taste)

Instructions

Mix and cook the first five ingredients together until they are tender. Then set them aside. Now boil the potatoes in enough water to cover them. Cook the potatoes until they are tender. Then add the beans to the potatoes and then mix the potatoe bean mixture with all the other ingredients. This recipe serves about 4.

1 (3 lb.) broiler-fryer
1 tbsp. honey
1 lg. onion, chopped
1 tsp. minced garlic
1/2 tsp. ground turmeric
Juice of 1 lemon
1 (6.25 oz.) pkg. quick cooking long grain and wild rice mix
1 3/4 c. hot water
1/2 c. dried apricots
1/2 c. pecan halves

Instructions

Preheat oven to 350 degrees. Clean chicken, discarding giblets and neck. Rinse cavity well and remove excess fat; pat dry. Tie legs together. Place chicken, breast side up, in a 5-quart pan. Spread honey over chicken. Sprinkle with onion, garlic, turmeric, and lemon juice. Cover and bake 1 hour. Drain off all fat and liquid. Sprinkle contents of rice and seasoning packets from rice mix around and under chicken. Pour water over rice. Add apricots. Cover and bake 35 to 45 minutes, or until rice is tender and chicken is cooked through. Mix pecans into rice. Carve chicken into pieces and serve on top of the rice.

4 whole chicken breasts, skinned and cut in half
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 c. diet apricot preserves
1/2 c. low cal French dressing
2 tsp. diet apple jelly
1 tsp. dry chicken bouillon

Instructions

Place chicken in a foil lined pan. Combine salt, pepper, garlic powder and sprinkle on chicken. Combine and brush remaining ingredients all over chicken. Bake at 350 degrees F. for 1 hour.

1 can (15 oz.) artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise or Miracle Whip dressing*
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

Instructions
Preheat oven to 375 degrees F. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear. Yield: 4 servings. *Miracle Whip dressing has 1/2 the fat of mayonnaise.

* 4 boneless skinless chicken breast halves
* salt and pepper to taste
* 1 teaspoon dried tarragon
* 1 tablespoon fresh lemon juice
* 1/4 cup butter

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Season the chicken with salt, pepper and tarragon; drizzle with lemon juice. Set aside.
3. Place an oven proof skillet or Dutch oven over medium heat and melt the butter. Place the chicken in the dish, turning to coat both sides. Cover the chicken with a sheet of parchment paper, and then cover with a lid.
4. Bake in the preheated oven for 10 to 15 minutes, or until chicken is cooked through.

* 1/2 cup ketchup
* 1/2 cup mustard
* 2 cups chocolate flavored crispy rice cereal
* 4 skinless, boneless chicken breast halves

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×9 inch baking dish with nonstick spray.
2. In a shallow bowl, mix together the ketchup and mustard. Place the cereal in a separate bowl. Dip chicken breasts in the ketchup mixture, then into the cereal until heavily coated. Place into the prepared baking dish.
3. Bake uncovered for 30 minutes in the preheated oven, or until chicken is cooked through. The internal temperature of the chicken should be at 170 degrees F (75 degrees C) when taken with a meat thermometer.

* 8 skinless, boneless chicken breast halves
* 2 (1 ounce) packages ranch dressing mix
* 1/4 cup dry bread crumbs

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine dressing mix and bread crumbs in a plastic bag. Add chicken and shake until coated.
3. Place coated chicken pieces on an ungreased cookie sheet and bake in preheated oven for 25 to 30 minutes, or until chicken is cooked through and juices run clear. Serve with rice or potatoes, if desired.

* 6 eggs
* 1/4 cup milk
* 3/4 cup all-purpose flour
* 1 cup finely chopped pistachio nuts
* 2 tablespoons minced shallots
* 1/2 cup dry white wine
* 1/2 cup chicken stock
* 1/2 cup heavy cream
* 1/4 cup butter
* 1 1/2 tablespoons pomegranate syrup
* 4 skinless, boneless chicken breast halves

DIRECTIONS

1. Beat together the eggs and the milk. Dredge the chicken breasts in the flour, and then in the egg wash. Dredge in the pistachios.
2. Lightly fry chicken in 2 tablespoons butter or margarine over medium heat until slightly browned. Place in a lightly greased 9×13 inch baking dish.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
4. When the meat is almost done, melt 2 tablespoons butter or margarine in a saucepan. Saute shallots until soft. Add cream, white wine, chicken stock, and pomegranate syrup. Simmer for a few minutes.
5. Place chicken on plates, and pour Athena sauce over.

* 1 1/2 cups grated Parmesan cheese
* 3 eggs, beaten
* 1 1/2 cups Italian-style seasoned bread crumbs
* 3 tablespoons vegetable oil
* 4 skinless, boneless chicken breast halves
* 2 cups white Zinfandel wine
* 2 cups sliced fresh mushrooms
* 3 cups shredded Monterey Jack cheese

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
3. Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.
4. Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.