AMISH BARBECUED CHICKEN

Barbecue Sauce
1/2 cup water
1/2 cup cider vinegar
2 tablespoons vegetable oil
1 small bay leaf
1 1/2 teaspoons garlic powder
1 1/2 tablespoons Worcestershire sauce
1 teaspoon granulated sugar
1 1/4 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon celery salt

8 boneless chicken breasts
In a small saucepan, combine the sauce ingredients and bring to a boil over high heat. Remove from heat. Place the 8 chicken pieces in a shallow glass dish or resealable zip-top bag. Reserve some sauce for basting.

1 package (14 oz) uncooked chicken breast tenders (not breaded)
1 egg, beaten
1 1/4 cups Original Bisquick® mix
1 teaspoon Italian seasoning
3 tablespoons butter or margarine, melted
1 cup tomato pasta sauce, heated

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss chicken and egg.

In resealable food-storage plastic bag, place Bisquick mix and Italian seasoning; seal bag and shake to mix. Add chicken; seal bag and shake to coat chicken with Bisquick mixture.
Place chicken in single layer in pan. Drizzle with butter.

1/2 cup creamy Parmesan salad dressing
1/3 cup chicken broth
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon white or black pepper
1 (2½- to 3-pound) chicken, cut into 8 pieces

Preheat oven to 350°F.

In a large bowl, combine all ingredients except chicken; mix well. Add chicken pieces and coat well.

Place chicken in a 9" x 13" baking dish and pour remaining mixture over top.

Bake 1 hour, or until chicken is no longer pink and juices run clear.

Serves: 3

Recipe compliments of Mr. Food

3 cups Chicken, boiled and cut up
2 cans Cream of Chicken Soup
Almost a whole carton of Sour Cream
1 roll Ritz Crackers, crushed
1/2 stick Butter, melted
1/4 cup Sesame Seeds

Layer chicken in a casserole dish.

Mix soup and sour cream, pour over chicken.

Combine butter and Ritz crackers in a bowl. You may need to add alittle more butter to coat the crackers.

Top with soup with the crackers and sprinkle sesame seeds over the crackers.

Bake at 350F until top is browned.

1/4 cup Vegetable Oil
1/2 cup Biscuit Mix
1 Tablespoon Paprika
10 Chicken legs
1/8 teaspoon Pepper
1/2 teaspoon
Garlic Powder
2 teaspoon Creole Seasoning
1/4 teaspoon Italian Seasoning
1 teaspoon Seasoned Salt

Preheat oven to 450F.

Pour vegetable Oil evenly over bottom of a 13 x 9 baking dish.
Combine biscuit mix, paprika, Creole seasoning, seasoned salt, garlic powder, Italian seasoning and Pepper in a large bowl. Pour into a paper bag.
Add chicken, a few at a time to the bag, then close and shake. Arrange in baking dish.

1 cup Mushroom Soup
3/4 cup Picante Sauce
3/4 cup Sour Cream
1 Tablespoon Chili Powder
3 cups Cooked Chicken, cubed or shredded
12 corn Tortillas, cut into 1 inch pieces
1 cup Cheddar Cheese, shredded
Green Onions
2 medium Tomatoes

In a large bowl, mix soup, picante sauce, sour cream, chilie powder tomatoes and chicken

In a baking dish, sprayed with non stick spray layer tortilla pieces with chicken mixture. Keep layering until all has been used.

Top with Cheddar Cheese and Green Onions

Bake at 350F for 40 minutes.

3 pounds chicken wings, split at the joint, tips removed
1/8 tsp ground cloves
1 1/2 tsp ground cumin
Vegetable oil
Salt and Pepper
1 1/2 tsp ground coriander
1 1/2 tsp ancho chile powder

Heat oven to 450 degrees.

Line 2 baking sheets with parchment paper and lightly oil.
Mix chile powder, cumin, coriander, cloves, 1 tsp salt and 3/4 tsp pepper in a bowl. Add wings and toss to coat.

Spread wings, spaced apart, on the baking sheets.
Bake, turning once, until browned and crisp, 40 min. then serve.

Makes 3 pounds wings.

1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon cumin

Mix all ingredients together and store in an air tight container.
Use as a seasoning for chicken, turkey, or any other poultry

Chicken Marsala with Pancetta and Cream

Ingredients:
•Olive oil
•2 oz pancetta (about a 1/4 inch thick slice), cut into 1/4 inch cubes
•1/2 medium onion, diced (or you can use chopped shallots)
•Flour for dredging (about 1/2 cup)
•1 lb of skinless, boneless chicken breasts, cut or pounded into thin cutlets
•Kosher salt
•Freshly ground black pepper
•3/4 cup dry Marsala wine
•6 Tbsp heavy cream
•Minced fresh flat-leaf parsley

Directions:
Coat a large skillet lightly with olive oil and set it over medium high heat.

No-stick cooking spray
2 tsp. oil
3 whole chicken breasts, halved,
skinned and boned
1 tbsp. cornstarch
2 tsp. sugar
1/4 tsp. marjoram
1/8 tsp. salt
1/8 tsp. onion powder
1 1/4 c. unsweetened orange juice
1 tbsp. grated orange peel

Spray large non-stick skillet with cooking spray, add oil. Heat over medium high heat until hot. Cook chicken breasts in hot oil until well browned.
In small bowl, combine cornstarch, sugar, marjoram, and salt and onion powder. Gradually stir in orange juice; stir until well blended. Pour over chicken.