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Show Chicken: versatile . By DONETA GATHERUM Chicken, the "goes" anyplace meat, is an exciting alternative to a constant diet centered around beef and pork. Chicken is tender, juicy, fast cooking and delicious served hot or cold. Many recipes using chicken are quick and easy to prepare. pre-pare. Chicken is also economical. These are just a few reasons for. choosing chicken. The following recipes will offer even more ways to prepare this universal favorite meat dish. HERB BAKED CHICKEN 2 whole chicken breasts ': cup flour xh tsp. dried rosemary, crushed Vi tps. dried thyme, crushed 'A tsp. celery salt V tsp. pepper 13 cup butter, melted 1-2 Tbsp. chopped parsley Bone chicken breasts and remove re-move skin. Cut each breast half into 6 or 8 chunks about 1 Vi inches square. Combine flour and seasonings. season-ings. Dip chicken in butter. Roll in flour mixture. Place in single layer on foil-lined baking sheet. Bake at 400 degrees about 10 minutes or longer until tender. Sprinkle with parsley. Serve hot or cold with picks. POLYNESIAN CHICKEN 2 whole chicken breasts 1 egg, beaten , ' cup frozen orange juice concentrate, con-centrate, thawed, undiluted V tsp. ginger Dash salt 13 cup corn flake crumbs 13 cup flaked coconut Bone chicken breasts and remove re-move skin. Cut each breast half into 6 or 8 chunks, about 1 Vi inches square. Combine beaten egg, orange juice, ginger, salt and blend thoroughly. Mix corn flake crumbs and coconut together. Dip chicken in egg-orange juice combination; roll in crumb mixture. Place in single layer on foil-lined baking sheet. Bake in 400 oven about 10 minutes or until tender. Serve hot or cold with picks. QUICK CHICKEN CURRY 2 whole chicken breasts - 4-6 Tbsp. butter or margarine 1 lO'j oz. can condensed cream of mushroom soup, undiluted I lO'i oz. can condensed cream of celery soup, undiluted V cup applesauce Dash pepper Dash allspice 'i tsp. ground ginger 1-2 Tbsp. curry powder V cup slivered almonds V cup raisins 1 No. 2 can pineapple chunks, drained ' ' cup orange juice or sherry 1 13 Cup packaged pre-cooked rice chopped crisp bacon, chopped ; peanuts, grated or flaked coconut, chutney . ! Bone chicken breasts and remove re-move skin. Cut each breast half ' ' into 6 or 8 chunks about I inches : square. Melt butter in large skillet over high heat. Add chicken; cook 4-5 minutes or until just tender, ' ' stirring constantly. Combine chicken with next 7 ingredients. Heat, stirring until smoothly blended. Add next 4 ingredients; heat to develop flavor, while cooking cook-ing rice as package directs. Serve with hot fluffy rice. As accompa-nients, accompa-nients, serve chopped crisp bacon, chopped peanuts, grated or flaked fresh coconut and chutney. SPEEDY CHICKEN KABOBS 2 whole chicken breasts Vi cup Italian dressing or any '. favorite dressing Salt and pepper ' . '., 1-2 green peppers, cut in 12 chunks 1 can or frozen pineapple chunks 12 small whole white boiling onions on-ions 12 cherry tomatoes 12 mushroom caps 4 10-inch skewers Bone chicken breasts and re- J move skin. Cut each breast half into 6 chunks about Vh inch square. Marinate chicken chunks ",( in favorite dressing in refrigerator for an hour or longer. After mari- " nating, drain chicken, sprinkle with salt and pepper and spear or ; thread meat alternately with green '"'m pepper, pineapple, onions, toma- -toes and mushroom caps on skewers. skew-ers. Place on broiler rack. Broil about ab-out 3 inches from heat for 5 mi- : , nutes. Turn, brush with dressing ' .', and broil 5 minutes longer or until ' tender. |