YIISolutions

Chicken Kiev Recipe 4 large whole chicken breasts,     split, skinned, de-boned 1/2 cup butter, softened 1 clove garlic, crushed 2 tablespoons chopped parsley 1 teaspoon thyme or marjoram Flour 2 eggs, beaten 1 cup fine bread crumbs Salt Pound breasts thin between plastic bags, keeping the smooth side of breast down. Mix next 4 ingredients. Shape into 8 elongated oval pieces and freeze. Wrap chicken completely around butter and dip each chicken piece into flour. Next dip into eggs and finally coat with bread crumbs. Fry in hot oil (375 degrees F) for 10 to 12 minutes or bake at 350 degrees F for 45 minutes. Drain on paper towels. Salt after cooking. Chicken will keep in a 200 degree F oven if placed, uncovered, on a metal tray. Serves 8.

Golden Continental Chicken Recipe 1 (2-pound) fryer, cut up 1/4 cup flour Dash of pepper 1/4 cup butter or margarine 1 can cream of chicken soup 1/2 cup water 1/8 teaspoon poultry seasoning Dust chicken with flour and a dash of pepper. In a large skillet, brown chicken well in butter or margarine. Mix cream of chicken soup, water and poultry seasoning, and pour over chicken. Cover; cook over low heat about 45 minutes or until chicken is tender. Serves 4 to 6. This is good with hot, buttered mashed potatoes.

Pineapple-Lemon Chicken 1 (20 ounce) can sliced pineapple 1 clove garlic, pressed 1 tablespoon cornstarch 2 teaspoons Worcestershire sauce 2 teaspoons Dijon mustard 1 teaspoon rosemary, crumbled 3 whole chicken breasts, split 1 teaspoon salt 1 small lemon, thinly sliced Drain pineapple, reserving juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Sprinkle chicken with salt, then brown on both sides in a hot skillet. Arrange chicken in a shallow casserole dish. Stir sauce. Pour over chicken. Bake at 400 degrees F for 30 minutes. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake 5 minutes longer. This is delicious served over rice.

Sesame Encrusted Chicken with Raspberry Sauce Source: From Robert Harrison of Swartz Creek – Tested by Susan Selasky for the Free Press Test Kitchen 4 boneless, skinless chicken breast halves,     washed, patted dry 1/3 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 egg 1/4 cup milk 1/2 cup sesame seeds 1/2 cup bread crumbs 1/8 teaspoon garlic powder 1/8 teaspoon ground ginger 2 tablespoons butter Raspberry Sauce 1/4 cup raspberry preserves 2 tablespoons white vinegar 1 tablespoon granulated sugar 1/8 teaspoon ground ginger 1/8 teaspoon garlic powder In three separate shallow dishes or pie plates, mix the flour, salt and pepper in one; whisk together the egg and milk in another; and mix the sesame seeds, bread crumbs, garlic powder and ground ginger in another. Preheat the oven to 350 degrees F. Dredge the chicken breasts in the flour mixture, then dip in the egg mixture and dredge in the sesame mixture, pressing down so the crumbs stick to the chicken br...

Oven Fried Bloody Mary Chicken 2 broiler-fryers, cut up 2 cups Bloody Mary mix 1 (8 ounce) package corn tortilla chips, finely crushed 1 teaspoon dried whole oregano 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon garlic powder No-stick cooking spray Combine chicken and Bloody Mary mix in a large bowl; cover and refrigerate 12 hours or overnight. Combine tortilla chips, oregano, cumin, chili powder, paprika, salt and garlic powder; mix well. Drain chicken; dredge in tortilla chip mixture. Arrange chicken pieces in 15 x 10 x 1-inch jellyroll pans that have been sprayed with cooking spray. Bake at 350 degrees F for 50 to 60 minutes or until done. Yields 8 to 10 servings.