Recipes 5-20-25

Crunchy Baked Chicken
1/4 pound (1 stick) butter, melted
2 tablespoons mayonnaise
2 tablespoons marinade for chicken
1 (6 oz.) can French-fried onions, crushed
6 boneless, skinless chicken breasts halves
Preheat oven to 350 degrees. Combine butter, mayonnaise and marinade for chicken in shallow bowl. In separate shallow bowl, place crushed onions.
Dry chicken breasts with paper towels, dip first into butter mixture and dredge each chicken breast in crushed onions. Place in large baking pan and arrange so pieces do not touch. Bake for 30 minutes or until chicken is cooked through. Serves 6

Chicken A La Orange
1 (11 oz.) can mandarin oranges, drained
1 (6 oz.) can frozen orange juice concentrate
1 tablespoon lemon juice
1 tablespoon cornstarch
6 boneless, skinless chicken breast halves
2 tablespoons garlic-and-herb seasoning
2 tablespoons butter
Rice, cooked
Combine oranges, orange juice concentrate, lemon juice, 2/3 cup water and cornstarch in saucepan. Stir constantly over medium heat until mixture thickens. Set aside.
Sprinkle chicken breasts with herb seasoning and place in skillet with butter. Cook about 7 minutes on each side until brown.
Lower heat and spoon orange juice mixture over chicken, cover and simmer about 20 minutes. Add a little water if sauce gets too thick. Serve over hot, cooked rice.

Curry-Glazed Chicken
3 tablespoons butter
1/3 cup honey
2 tablespoons Dijon-style mustard
1 1/2 teaspoons curry powder
4 boneless, skinless chicken breasts halves
Rice, cooked.
Preheat oven to 375 degrees. Melt butter in 9x13-inch baking pan. Mix honey, mustard and curry powder in pan with butter. Add chicken to pan and turn mixture until chicken is coated. Bake for 50 minutes and baste twice. Serve over rice. Serves 4

Fruited Chicken
6 boneless, skinless chicken breasts halves
1/2 cup (1 stick) butter, melted
2/3 cup flour
Paprika
1 (15 oz.) can chunky fruit cocktail with juice
Preheat oven to 350 degrees. Dip chicken in butter and flour. Place in sprayed 9x13 inch shallow baking dish. Sprinkle with a little salt, pepper and paprika. Bake for 45 minutes.
Pour fruit and half juice over chicken. Bake for additional 20 minutes. Serves 6

Chicken and Orzo Supper
1 (5 oz.) box chicken flavored orzo
1 (7 oz.) package prepared cooked chicken strips
1 (10 oz) frozen corn
1 (10 oz.) can cut green beans, drained
1/4 cup extra virgin olive oil
1 teaspoon minced garlic
Cook orzo according to package directions. Add chicken strips, corn, green beans, olive oil, garlic, 1/4 cup water and a little salt and pepper and mix well.
Cook on low heat, stirring several times, until mixture is hot, about 10 to 15 minutes. Serves 4.