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Apricot Chicken Marinade

1 c chicken broth 1 t soy sauce
1 c Citrus type salad dressing 1 T oil
1 c apricot jam ½ t pepper

Marinate thawed chicken for at least 1 hour. Grill.

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Barbecue Beef

5 lb rump roast 2 c Cattleman’s Barbecue sauce
salt and pepper 1 c ketcup
1 ½ c water 1 T molasses
  2 T brown sugar
  1 t bottled minced garlic
  8-oz tomato sauce

Brown roast all around. Place in turkey roaster. Season with salt and pepper. Add 1 ½ c water and bake at 250º for 10 hours. Drain liquid, cool beef, and shred.

Combine remaining ingredients; pour over beef. Bake at 250º for 3 hours. Serve on buns.

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Barbecued Chicken Marinade

1/3 c chopped onion ½ c water
3 T butter 2 t mustard
1 c catsup 1 T Worcestershire sauce
1/3 c vinegar 1/8 t pepper
2 T brown sugar

Sauté onion in butter until opaque. Add remaining ingredients. Cover and simmer 15 minutes. Marinate thawed chicken in marinade. Grill.

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Boston Market Chicken Marinade

½ c oil
½ c honey
½ c lime
¼ t season salt

Marinate thawed chicken for at least 1 hour. Flavor will be much better if marinated for several hours. Grill.

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Brazilian Chicken Marinade

½ medium onion, chopped coarsely
1 c chopped cilantro
2 t bottled garlic
2 bay leaves
1 t salt
1 t pepper
1 c apple juice
½ c olive oil

Blend all ingredients in blender. Marinate thawed chicken. Grill.

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Chicken Cacciatore

4-6 chicken breasts 1 can stewed tomatoes
flour, pepper, seasoned salt 1 can tomato soup
  garlic powder
  salt
  pepper
  1 container Romano or Parmesan cheese

Thaw chicken if frozen. Coat in flour mix. Arrange in baking dish. Blend tomatoes, tomato soup, seasonings, and ½ cheese container. Cover chicken with sauce. Sprinkle other half of cheese on top. Bake at 350º for 45 minutes. Serve with rice and veggie.

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Chicken Chablis Marinade

2/3 c soy sauce
¼ c oil
½ c apple juice
¼ c minced onion
¼ t garlic powder

Marinate thawed chicken for at least one hour. Grill.

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Chicken Cordon Bleu

six chicken breast filets Italian style bread crumbs
salt  
 
flour six slices ham
well-beaten eggs or egg substitute six slices Monterey Jack cheese
  1. Spray glass baking dish with cooking spray.
  2. Pound chicken filets thin. Sprinkle with salt and rub. Coat with flour. Dip in eggs. Coat with bread crumbs. Put slice of ham and cheese on one half and fold chicken in half. Arrange in baking dish.
  3. Bake for 40 minutes at 350°.
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Chicken Nuggets

Parmesan cheese
Garlic and Herb Bread Crumbs
Pepper
 
Buttermilk Chicken Breasts
butter, melted
  1. Combine Parmesan cheese, bread crumbs and pepper.
  2. Thaw chicken breasts. Trim off fat and cut chicken breasts into large chunks, 4 to 6 per chicken breast.
  3. Mix together Parmesan cheese and bread crumbs in equal parts.
  4. Dip chicken chunks in butter, buttermilk, and coat with Parmesan mixture.
  5. Place on baking sheet. Bake at 450º for 15 to 20 minutes, until breading begins to brown.
  6. Serve with ranch dressing and/or barbecue sauce.
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Chicken Oscar

4 chicken breasts, marinated at least 1 hour (recipe below)
 
½ c flour
salt and pepper to taste
 
4 T butter
 
1 c crab meat
1 can or bottle asparagus spears
 
Hollandaise sauce (recipe below)

Pound thawed chicken very thin. Marinate for at least one hour

Combine flour, salt, and pepper in a shallow bowl. Heat butter in a heavy skillet. Dip marinated chicken in seasoned flour and shake off excess.

Heat butter in a skillet. Add chicken and brown on both sides.

Place in a baking dish. Cover each slice of chicken with crab meat and top with three asparagus spears. Drizzle Hollandaise sauce over asparagus.

Bake at 350° for 30 minutes.

Marinade

½ c oil
½ c lemon
½ c honey

Combine marinade ingredients and marinate chicken for at least 1 hour.

Hollandaise Sauce

¼ c butter
2 egg yolks, beaten
¼ c cream
1 T freshly squeezed lemon juice
salt to taste
pinch cayenne pepper

Melt butter in top of double boiler. In separate bowl, beat egg yolks. Stir in rest of ingredients. Whisk into butter. Cook over boiling water in double boiler until mixture thickens, stirring constantly. Remove from heat, and beat with a whisk until light.

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Chicken Parmigiana

4-6 chicken breasts Prego Parmesan Mushroom Spaghetti Sauce
flour grated mozzarella and cheddar cheeses
eggs, beaten or egg substitute grated parmesan cheese
Italian Style Bread Crumbs

With mallet, pound chicken breasts thin, sprinkle with salt, and rub in. Coat with flour, egg, and bread crumbs. Place chicken into glass baking dish. Cover with grated cheeses. Pour spaghetti sauce over and spread. Cover again with grated cheeses. Cover with foil and bake at 350º for 45 minutes.

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Chicken Rice Dinner

1 c rice, uncooked 1 can cream of celery soup
  1 can cream of chicken soup
4-6 frozen chicken breasts 1 envelope Lipton onion mushroom soup
  1 soup can full of milk or half & half

Put rice in bottom of glass cake pan. Whisk together soups and milk. Mix one cup of the soup mixture into the dry rice and spread mixture on bottom of cake pan. Place chicken breasts on top of rice. Spread remaining soup mixture over chicken breasts. Bake covered at 350º for 2 ½ hours.*

*If you want to cook it faster, just thaw out the chicken ahead of time and bake at 350° for 45 minutes.

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Cilantro Chicken Marinade

½ c Worcestershire sauce
½ c oil
2 T Dijon mustard
½ c chopped fresh cilantro
6 finely chopped green onions

Marinate thawed chicken for at least 1 hour, preferrably several hours or even overnight. Grill.

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Danish Meatballs

2 lbs ground beef 1 c cracker crumbs
2 eggs 1 can cream of mushroom soup
½ medium onion, chopped fine 1 can cream of chicken soup
¼ t pepper
2 T Pickapeppa Sauce

Mix all ingredients except soups and shape into balls. Broil, browning all around. Put in buttered baking dish. Mix soups and pour over top. Bake covered at 300º for 1 hour.

Makes 34 meatballs.

Variation: add milk to soups, creating a gravy and serve gravy over rice or potatoes.

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Green Onion Soy Chicken Marinade

½ c thinly sliced green onions
½ c soy sauce
2 T brown sugar
½ t salt
1 t bottled ginger
½ c oil
¼ c apple juice

Marinate thawed chicken for at least 1 hour. Flavor will be much better if marinated for several hours. Grill.

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Ham Sauce

¼ c mayo
2 T brown sugar
2 T vinegar
2 T mustard

Warm in saucepan to thicken and serve with warm ham.

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Hawaiian Chicken Marinade

½ c soy sauce
2/3 c apple juice
2 c pineapple juice
¼ c cider vinegar
1/3 c sugar
1 t bottled minced garlic
½ T Accent

Marinate thawed chicken for at least 1 hour. Flavor will be much better if marinated for several hours. Grill.

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Italian Chicken

4-6 frozen chicken breasts large bottle spaghetti sauce
  1-2 c shredded cheese

Place chicken breasts in glass cake pan. Sprinkle cheese, spaghetti sauce, cheese. Bake uncovered at 350º for 1 ½ - 2 hours.*

*If you want to cook it faster, just thaw out the chicken ahead of time and bake at 350° for 45 minutes.

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Ketchup Chicken Marinade

½ c soy sauce
½ c oil
½ c ketchup
3 T vinegar
2 t bottled minced garlic
½ t white pepper

Marinate thawed chicken for at least 1 hour. Flavor will be much better if marinated for several hours. Grill.

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Lemon Capered Chicken

4 boneless, skinless chicken breasts 1 c apple juice
salt 2 T lemon juice
½ c flour ½ t pepper
  2-oz capers, drained
½ cube butter
¼ t bottled minced garlic
  1. With mallet, pound chicken breasts thin, sprinkle with salt, and rub in. Coat with flour.
  2. Melt butter in large frying pan. Stir in garlic. Cook chicken until browned on both sides.
  3. Add apple juice, lemon juice, pepper and capers. Heat through until bubbly.
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Miracle Chicken Marinade

1 c Miracle Whip
2 c Italian salad dressing
2 t mustard
4 T honey

Marinate thawed chicken for at least 1 hour. Flavor will be much better if marinated for several hours. Grill.

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Montreal Steak Marinade

4 or 5 steaks
1 c olive oil
6 T Grill Mates Montreal Steak Seasonings
4 T soy sauce
1 T bottled minced garlic

Choose expensive steak. Try tenderloin (filet mignon), shell steak, porterhouse (t-bone), rib steak, or sirloin.

Marinate the steak in marinade for 20 to 30 minutes only. Grill on high heat approximately seven minutes per side, monitoring constantly.

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Mustard Chicken Marinade

½ c cider vinegar 1 ½ T lemon juice
¾ c olive oil 1 c brown sugar
½ c mustard ½ t salt
2 t bottled minced garlic ¼ t pepper
1 ½ T lime juice  

Marinate thawed chicken for at least 1 hour. Flavor will be much better if marinated for several hours. Grill.

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One Cup, One Cup, One Cup Chicken Marinade

1 c oil
1 c soy sauce
1 c Sprite

Marinate thawed chicken for at least 1 hour. Flavor will be much better if marinated for several hours. Grill.

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Opulent Chicken

6 to 8 chicken breasts ½ c sour cream
6 to 8 Swiss cheese slices ½ c water
2 cans cream of chicken soup 1 sleeve Ritz crackers, crushed not blended
  ½ c melted butter

Place chicken in 9x13 dish that has been sprayed with cooking spray. Place slice of Swiss cheese on top of each piece. Mix cream of chicken soup, sour cream, and water, and spoon over chicken. Sprinkle crushed Ritz crackers and butter over top. Bake at 275° uncovered for 2 ½ hours.

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Orange and Garlic Chicken Marinade

1 c orange juice, lots of pulp, not from concentrate
1 t bottled minced garlic
½ t Bread Dipping Spices: Rosa Maria
½ t pepper
2 t paprika

Marinate thawed chicken for at least one hour. Grill.

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Orange and Ginger Chicken Marinade

1 c orange juice, lots of pulp, not from concentrate
¼ c soy sauce
1 t pepper
1 t bottled ginger

Marinate thawed chicken for at least 1 hour. Grill.

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Russian Chicken

frozen chicken breasts
16-oz can whole cranberries
8-oz bottle Russian Dressing (Catalina works in a pinch)
1 envelope Lipton Onion Soup

Place frozen chicken breasts in a glass cake pan. Mix other ingredients nad pour over the chicken breasts.

Cover with foil. Cook at 350° for 1½ to 2 hours. Serve over rice.

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Salisbury Steak

Patties Gravy
1 pound lean ground beef 1 can cream of mushroom soup
½ onion, minced 1 can cream of chicken soup
10 saltine crackers, crushed 1 ½ T Worcestershire sauce
2 egg whites, slightly beaten 1 c beef broth
¼ c milk
2 T prepared horseradish
½ t salt
¼ t pepper

Mix patty ingredients. Shape into burgers. Cook in skillet until done.

Whisk together gravy ingredients. Pour over patties and simmer 20 minutes.

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Winger's Sticky Fingers

package of your favorite chicken strips
 
3 T Frank's Original Hot Sauce
¾ c brown sugar
2 T water

Bake chicken fingers according to package directions.

Heat up hot sauce, brown sugar, and water in a saucepan until all the sugar dissolves.

Place baked chicken fingers in a large sealable container. Pour hot sauce over chicken fingers. Close container and shake to distribute the hot sauce.

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Yogurt Parmesan Chicken

51 crushed (not blended) Ritz crackers 6 chicken breasts, thawed
6 T parmesan cheese 2 c plain yogurt
1 T garlic salt
1 ½ t seasoned salt ¾ c butter, melted

Combine crackers, parmesan, garlic salt, and seasoned salt. Liberally butter glass cake pan. Cut chicken breasts into thin strips and tenderize. Coat each chicken breast with yogurt and Ritz cracker mixture. Arrange chicken breasts in cake pan. Drizzle with melted butter.

Bake at 350° for 45 minutes.

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Zesty Italian Chicken Marinade

1 bottle Zesty Italian salad dressing
2 T soy sauce

Marinate thawed chicken for at least 1 hour. Flavor will be much better if marinated for several hours. Grill.

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