30-MINUTE CHICKEN MARSALA


1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves, pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine (see note)
1/4 cup chicken broth

note: Marsala is a sweet red wine and the key ingredient in this dish. In a pinch, you may make this substitution: 1/2 cup red grape juice plus 1 tablespoon vinegar.

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter and oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and chicken broth. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Serve with rice or buttered noodles.

Serves 4.

Acapulco Chicken

Makes 4 servings.


2 onions, finely chopped
1 clove garlic, minced
1-2 tablespoons oil
2 pounds boneless, skinless chicken breasts, cut into finger-sized
strips
1/2 teaspoon salt
1/4 teaspoon pepper
4 tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
1/2 teaspoon ground cumin
2 cups chicken broth
1 cup Minute Rice, uncooked


Sauté onion and garlic in the oil. Season the chicken with salt and pepper, and brown lightly in the seasoned oil.

Add the tomatoes, jalapeno, cumin and stock. Heat to boiling, cover, and simmer for 4-5 minutes.

Add the rice and cover. Cook until rice and chicken are tender and liquid has been mostly absorbed.

Catalina Chicken Breasts

Prep: 10 min.

2 t. vegetable oil
6 small boneless skinless chicken breast halves (1 1/2 lbs.)
1/2 c. Kraft Catalina Dressing
1/2 c. apricot jam
1/2 pkg. dry onion soup mix (3 T.)

Preheat oven to 350 degrees. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish.

Mix dressing, jam and soup mix in small bowl. Pour over chicken.

Bake for 45 min. or until chicken is cooked through.
Serves 6

This is great served with rice and a salad.

1/4 cup butter, melted
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves - cut in half
2 tablespoons butter, melted

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.

2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.

3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Chicken Fried Chicken

30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves


Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.

Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.

One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.

Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.