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Curry Chicken, continued
Combine soup, mayo, and curry in sauce pan; simmer on low. In baking pan, lay broccoli
along bottom of pan, then lay breasts on top. Cover with sauce. Bake at 400º for 25
minutes. Then cover with bread crumbs and cheese. Bake for 5-10 minutes or until brown.
Herbed Chicken Breasts
Carmen & Bill Biddle
3
tablespoons plus 1 ½ teaspoons butter or
margarine, melted
½ teaspoon dried whole rosemary
¼ teaspoon rubbed sage
1
1
1
½
½
tablespoon grated onion
large clove garlic, crushed
teaspoon dried whole thyme
teaspoon salt
1/8 teaspoon dried whole marjoram
1/8 teaspoon hot sauce
4 large chicken breast halves, boned
1 tablespoon plus 1 ½ teaspoons chopped
fresh parsley (optional)
teaspoon pepper
Combine melted butter, onion, garlic, thyme, salt, pepper, rosemary, sage, marjoram, and hot
sauce in a small bowl, stirring well. Dip each chicken breast half in sauce, coating well. Tuck
edges of chicken breasts under; place chicken, skin side up, in a greased 8-inch square baking
dish. Bake at 425º for 20 minutes or until chicken is done, basting occasionally with sauce.
Garnish with fresh parsley, if desired. Yield: 4 servings.
Chicken Divan
Deb Stanley
2
(10 oz.) packages frozen broccoli spears
(or fresh)
¾ teaspoon curry powder
1 cup uncooked rice
2
2
1
1
cups cut up chicken (I use 4 breast halves)
cans cream of chicken soup
cup mayonnaise
½ cup shredded cheddar
½ cup dry bread crumbs
1 tablespoon butter
teaspoon lemon juice
1 small package slivered almonds
Place broccoli in bottom of greased casserole, spear ends to outside. Layer cubed chicken and
sprinkle rice over chicken. Salt and pepper. Combine soup, mayo, lemon juice, and curry
powder. Pour soup mixture over top. Sprinkle with cheese. Combine crumbs with butter;
sprinkle over cheese. (Shortcut--use seasoned croutons.) Top with slivered almonds. Bake
at 350º for 45 minutes with aluminum foil on top, then another 15 minutes uncovered.
Let stand 5-10 minutes, then serve.
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