WHISKEY CHICKEN Makes 2 servings.

2 skinless, boneless chicken breast halves, cut into 1/2 inch pieces
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1 cup pineapple juice
3 tablespoons bourbon whiskey
1/8 teaspoon ground black pepper
1 tablespoon brown sugar

Saute chicken in a large skillet over medium high heat
until cooked through (no longer pink).

In a small bowl, combine the soy sauce, garlic powder,
pineapple juice, whiskey, pepper and sugar. Stir until
sugar is dissolved and pour over chicken. Let simmer for
10 to 15 minutes, or until sauce is thickened to taste.

Twenty Minute Chicken Parmesan


4 skinless, boneless chicken breast halves

* 1 large egg, lightly beaten

* 1/2 cup Italian-seasoned breadcrumbs

* 2 tablespoons butter or margarine, melted

* 1 3/4 cups spaghetti sauce

* 1/2 cup (2 oz.) shredded mozzarella cheese

* 1 tablespoon grated parmesan cheese

* 1/4 cup chopped fresh parsley




1. Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Dip chicken in egg, and dredge between breadcrumbs.



2. Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce, heat and simmer 10 minutes.



3. Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.

Tuscany Chicken

1 tsp olive oil
4 boneless skinless chicken breast halves, (4 oz ea)
2 tomatoes, diced
1 garlic clove, minced
2 Tbs red wine vinegar
2 Tbs water
2 Tbs minced fresh basil

1. In a large no-stick frying pan over medium heat, warm the oil
for 1 minute. Add the chicken and sauté for 5 minutes per side.
Remove to a plate.
2. Add the tomatoes, garlic, vinegar and water to the pan. Cover
and cook for 5 minutes, or until the tomatoes are softened and have
given up some of their juice.
3. Add the chicken, cover, and cook for 5 minutes, or until the
chicken is cooked through. Sprinkle with the basil.

Tuscan Lemon Chicken

Serves: 4



4 boneless, skinless chicken breasts
1/2 cup (125 mL) extra virgin olive oil
2 Tbsp. (30 mL) butter
1/2 cup (125 mL) onion, chopped
4 clove garlic, minced
1 lemon, peeled and cut into segments
1/4 cup (60 mL) lemon juice
1 cup (250 mL) dry white wine
2 Tbsp. (30 mL) parsley, chopped
Salt and fresh-ground pepper to taste




Heat a large non-stick skillet to medium high. Add olive oil and chicken breasts and cook until golden, turning frequently. When cooked remove from pan and set aside and keep warm.

Add butter to pan, when melted add onions and garlic. Sauté until the onions turn transparent, then add the lemon segments to the pan and continue to cook until then onions turn a light golden colour.

Add white wine, lemon juice and parsley to the pan, when the liquid comes the boil. Reduce heat and simmer until reduced by half.

Arrange chicken on serving plates. Spoon sauce over and serve.

2 skinless, boneless chicken breast halves, cut into bite size pieces
1 teaspoon soy sauce
1 dash Worcestershire sauce
1 tablespoon fresh oregano
1 teaspoon garlic salt
1 lemon


1. Generously sprinkle chicken with soy sauce and Worcestershire sauce. Sparingly sprinkle with oregano leaves and garlic salt. Cook in microwave on high for 5 minutes. Stir and cook on high for another 5 minutes. Repeat until done.

2. To Prepare In Conventional Oven: Preheat oven to 350 degrees F (175 degrees C). Prepare chicken. Bake in preheated oven for 15 to 20 minutes, stirring after 7 minutes.