The Perdue Chicken Cookbook

HONEY LEMON CHICKEN Serves 4

This recipe was originally designed for broiling, but this version requires

less attention. 1 chicken, cut in serving pieces

/2 cup honey

/4 cup lemon juice

teaspoon salt or to taste

Preheat oven to 350F. In a shallow baking pan arrange chicken in a single

layer, skin side down. In a small bowl combine honey, lemon juice and salt.

Pour half of this sauce over chicken. Bake, covered for 30 minutes. Remove

cover; turn chicken. Pour other half of sauce on chicken. Replace cover.

Bake another 25 to 30 minutes or until cooked through, removing cover last

0 minutes for browning.

HONEY-MUSTARD BAKED BREAST Serves 4

Have you ever been concerned about whether the honey you have in your

cupboard is fresh or whether it should be thrown out? Not to worry! Honey

is itself a natural preservative and samples of honey have been found in the

tombs of Ancient Egypt that were still edible. If it's crystallized, it may

look bad, but it's still a wholesome food. Just heat it gently until it

reliquifies.

whole boneless roaster breast

salt and ground pepper to taste

tablespoons melted butter or margarine

/2 cup honey

/4 cup Dijon mustard

/4 teaspoon curry powder

Preheat oven to 350F. Season breast with salt and pepper. Combine butter,

honey, mustard and curry powder. Spoon half of sauce into a shallow baking

dish. Add breast and turn to coat well. Bake, uncovered, for about 1 hour

or until cooked through. Turn and baste with remaining sauce once during

cooking time.

IT'S A DILLY CHICKEN

When I read this recipe in the files, I noticed several hand-scrawled notes

saying that it was really good, and someone described it as "a dilly of a

recipe." Yet from reading the recipe, it didn't sound as special as the

notes indicated, especially since the ingredients include canned mushrooms

rather than fresh. I was curious enough that I went to the kitchen and made

the recipe, expecting that this would be one of the recipes that I wouldn't

include in this book. But to my surprise, I discovered that yes, dill seed

and canned mushrooms, along with the juice from the mushrooms, really do

something terrific for chicken. It's not rich or creamy, but there's an

attractive, aromatic flavor that permeates the chicken.

chicken, cut in serving pieces

teaspoon salt or to taste

/4 teaspoon ground pepper

can (4-ounces) whole small mushrooms (with liquid)

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