Thursday, March 18, 2010
Posted by Grandma Jeanne on January 19, 2009
3 pounds chicken parts, skinned
6 tablespoons flour
1 teaspoon salt
1-1/2 ounce breadcrumbs
1 ounce Parmesan cheese
1 egg, beaten
2 tablespoons water
In a bowl, mix flour and salt.
In another bowl, mix egg and water.
In yet another bowl, mix crumbs and cheese.
Dip chicken in first bowl, then second bowl, then third bowl.
Put chicken in 9″ x 13″ pan sprayed with Pam.
Bake 1 hour at 375 degrees.
Posted by Grandma Jeanne on January 15, 2009
2-1/2 to 3 pounds meaty chicken pieces, skinned
3 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6-ounce can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 tablespoons quick-cooking tapioca
1-1/2 teaspoons dried basil, crushed
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked noodles
2 tablespoons finely shredded Parmesan cheese
Rinse chicken; set aside.
In a 3-1/2 – 4-or 5-quart crockpot
Place chicken pieces on top of the vegetables.
In a bowl, combine broth, tomato paste, wine or chicken broth, tapioca, dried basil, sugar, salt, and pepper.
Pour over all.
Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles
Sprinkle with Parmesan cheese.
Makes 4 to 6 servings.
Prep time: 25 min.
Posted by Grandma Jeanne on January 9, 2009
3 or 4 pounds chicken, cut up
1/2 cup butter, melted
1/2 cup honey
1 teaspoon salt
1/4 cup prepared mustard
Pour over chicken.
Bake at 350 degrees for 1-1/4 hours. Basting every 15 minutes.
Posted by Grandma Jeanne on January 6, 2009
1/4 cup canola oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
4 chicken breast halves, washed and patted dry
Preheat oven to 400 degrees.
In a small bowl, combine canola oil, honey, lime juice, and paprika.
Place chicken, skin side up, in a 7 x 11 inch baking dish.
Apply mixture to chicken pieces in a single layer.
Bake in oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken.
Remove from oven.
Cover with foil for 15 minutes. This softens the chicken and keeps it hot until served.
Serves four.
Posted by Grandma Jeanne on January 4, 2009
2/3 cup flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 teaspoon pepper
1/2 teaspoon garlic salt
Sliced onion
1 large jar spaghetti sauce
Chicken (boneless) breasts, quartered
Wash chicken.
Mix flour, salt, pepper, and garlic together.
Coat chicken, brown in oil, then drain.
Top chicken with onions (sliced).
Add sauce on top.
Cover and simmer about 1 hour.
Serve with spaghetti.
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