4 skinless, boneless chicken breast halves
1/2 cup Chardonnay wine
1 teaspoon dried tarragon
1 packet dry hollandaise sauce mix
16 fresh steamed asparagus tips
1 cup shredded Cheddar cheese

Instructions

To Marinate: Place chicken in a nonporous glass dish or bowl. Pour wine over chicken, then sprinkle with tarragon. Cover dish and refrigerate to marinate for 2 hours. Preheat oven to broil/grill. Remove chicken from dish or bowl, discarding remaining marinade, and broil/grill for 25 minutes or until cooked through and juices run clear. Meanwhile, prepare hollandaise sauce according to package directions. When chicken is cooked, place 4 spears of steamed asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste. Sprinkle with cheese and serve. Makes 4 servings

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.

1 cup Old El Paso® Thick ‘n Chunky Salsa
1/4 cup golden raisins
1/4 cup apricot preserves
1/4 cup frozen orange juice concentrate
1/4 teaspoon cinnamon
1 tablespoon vegetable or olive oil
3/4 lb. boneless skinless chicken breast tenders, or chicken breasts, cut into 3 lengthwise strips
1/4 teaspoon salt
1/8 teaspoon pepper
Garnish, if Desired
1/4 cup slivered almonds
1 large orange, cut into slices
Fresh parsley or cilantro sprigs

Instructions

In medium bowl, combine salsa, raisins, preserves, orange juice concentrate and cinnamon; mix well. Set aside. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; sprinkle with salt and pepper. Cook 3 to 4 minutes on each side or until chicken is no longer pink. Add salsa mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 5 minutes, stirring occasionally. To serve, arrange chicken on serving platter; top with 1/4 cup of the sauce. Garnish as desired. Serve with remaining sauce. Tips: If desired, serve with hot cooked rice.

4 (3 ounce) chicken breasts (skinless and boneless)
1 cup water packed apricots
2 tablespoons Dijon Mustard
3 tablespoons lemon juice

Instructions

Place chicken in baking pan or casserole dish. In blender, blend apricots until smooth. Add mustard and lemon juice. Pour over chicken and bake at 350 degrees for 40 minutes. Baste and bake uncovered for 10 minutes more. Makes 4 servings.

4 chicken drumsticks, skin on or skinless

Marinade:
1/4 cup apple butter
1/4 cup molasses
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 apples, cored and sliced into eighths

Instructions

In medium bowl, stir together all ingredients for the marinade. Add the drumsticks and toss to coat. Cover and refrigerate for 15 minutes. Preheat the broiler. Line a broiler pan with aluminum foil and then set the drumsticks in it. Broil for 13 to 15 minutes, turning the drumsticks occasionally and brushing them with marinade. Serve with apple slices. Serves 4.

1/4 cup flour, unbleached
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 (1 to 1-1/2 lbs.) whole, skinless, boneless chicken breasts, cut
into cubes
nonstick spray
1 yellow onion, cut in half and thinly sliced, then cut in half once more
2 fresh tomatoes, chopped or 1 (14oz) can drained tomatoes
1 cup apple cider
1 tbs. fresh basil, chopped or 1 tsp. dried basil
1 tsp. grated orange peel

Instructions

Combine the flour, salt and pepper in a plastic bag. Shake the chicken, a few pieces at a time, in the flour until lightly coated. Heat the oil in a heavy pot and add the chicken. Cook until the flesh is white on all sides. (You might have to do this in several batches, so you don’t crowd the chicken.) Remove the chicken from the pot and set aside. Sauté the onion in the pot. If needed, add a little cider or some stock. Add the tomatoes and apple cider to the pot, along with the chicken. Simmer gently, covered for 20 minutes. Add the basil and orange peel, cook for 10 more minutes, and serve. Makes 4 servings

1/2 cup onion, vertically sliced
1 medium Fuji or Winesap apple, cored and thinly sliced
1 cup carrots, thinly sliced
1/2 teaspoon vegetable oil
1 pound cubed boneless, skinless, chicken breast
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon oil
1 tablespoon water
2 cups cooked rice

Instructions

Stir fry cubed chicken breast in 1/2 teaspoon vegetable oil in non stick skillet until lightly browned and cooked. Remove from skillet. Stir fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water; stir fry 2 minutes. Remove from heat; stir in apples. Add to chicken. Serve hot over cooked rice. Serves 4.

1 tablespoon vegetable oil
2 large chicken breasts boned and halved or 4 smaller ones
1/4 cup cake flour
1 granny smith or Macintosh apple, peeled and sliced
1/2 cup apple liquor
1 cup apple cider
one cinnamon stick
3 cloves
Salt and Pepper

Instructions

Warm the oil in a large sauté/frying pan. Split chicken breasts and shake in a bag along with cake flour and a little salt and pepper. Sauté fillets along with peppers over medium high heat. Salt and pepper them. Turn and brown on the other side, then reduce heat, add the apples, cover and cook until almost done. Don’t over cook them, or they will be dry and tough. Remove chicken, apples and peppers from pan, add apple liquor and stir up all the cooked-on bits from the pan. Add cider and spices, cook till reduced by half. Strain sauce and return chicken, apples, peppers and sauce to pan. Cook a few more minutes until sauce has thickened and chicken is heated through. Serve with apples and peppers over the chicken. Serves 4

3 unpeeled tart apples, cubed
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices

Instructions

Place apples in bottom of lightly oiled casserole dish. Put chicken breasts over apples. Combine orange juice and honey in a cup. Spoon 1 tablespoon of mixture over each piece. Cover casserole and bake 45 minutes at 350 degrees. Uncover casserole. Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered. Garnish with orange slices.

8 slices Bacon; cut in 1″ pieces
1 c Chopped onions
1/2 c Celery; cut in 1/2″ pieces
2 tb Butter
2 1/2 lb To 3 chicken thighs
1/3 c Apple juice
1 1/2 ts Caraway seed
1 ts Salt
1/4 ts Pepper
1 sm Head cabbage; cut in eight wedges
2 md Tart apples; cut into 6ths

Instructions

In Dutch oven, cook bacon until softened. Add onion and celery; continue to cook until vegetables are tender (2-3 minutes). Remove from pan; set aside. Add butter to pan, heat until sizzling. Place half of chicken in pan. Continue cooking, stirring occasionally, until chicken is lightly browned. Remove from pan, repeat with remaining chicken. Reduce heat to medium, return chicken and bacon to pan. Add remaining ingredients except cabbage and apples. Place cabbage on top to steam. Cover; continue cooking, basting occasionally, until chicken is fork tender and cabbage is crisply tender (15-20 minutes). Top with apples. Cover, continue cooking until apples are crisply tender (10-15 minutes). Makes 6 servings