Italian Chicken Cutlets

Ingredients :

• 2 whole chicken breasts, skinned, boned, halved
• 1/4 c. flour
• 3/4 c. dry bread crumbs
• 1 tsp. dried oregano leaves
• 1/4 tsp. salt
• 1 egg, beaten
• 1 tbsp. water
• 1 (8 oz.) can tomato sauce
• 1/4 tsp. dried basil leaves
• 1/8 tsp. garlic powder
• 1/4 c. oil
• 4 slices (4 oz.) Mozzarella cheese
• 1/4 c. grated Parmesan cheese

Directions :

• Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper.
  
• Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick.
  
• Repeat with remaining chicken pieces, making 4 cutlets.
  
• Coat chicken cutlets with flour.
• In shallow dish, combine bread crumbs, oregano and salt.
  
• In another shallow dish, combine egg and water.
• Dip each cutlet in egg mixture; coat with crumb mixture.
  
• In small saucepan, combine tomato sauce, basil and garlic powder.
  
• Cook over low heat until thoroughly heated, stirring occasionally.
  
• Meanwhile, heat oil in large skillet over medium high heat until it ripples.
  
• Add cutlets; cook until crisp and golden brown on one side, 6 to 8 minutes.
  
• Turn; cook other side about 2 minutes or until chicken is no longer pink.
  
• Top each cutlet with cheese slice.
  
• Cover skillet to melt cheese, about 1 minute.
• Place cutlet on serving plate.
  
• Serve with sauce and Parmesan cheese.

4 servings.

Herbed Chicken

Ingredients :

• 1 tbsp. olive or vegetable oil
• 1 medium onion, chopped
• 1 green or sweet red pepper, chopped
• 6 lg. fresh mushrooms, thinly sliced
• 1/3 c. chicken broth
• 2 tbsp. red wine vinegar
• 1 (29 oz.) can tomato sauce
• 2 garlic cloves, minced
• 1 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. pepper1 lb. boneless skinless chicken breasts, cut into chunks
• 2 tbsp. chopped fresh basil or 1 tsp. dried basil
• 1 tbsp. chopped fresh sage or 1/2 tsp. dried sage
• 1 lb. dry linguine, cooked and drained
• 2 to 3 tbsp. grated Parmesan cheese
• 2 tbsp. chopped fresh parsley

Directions :

1. In a skillet, heat oil over medium high.
   
2. Saute onion, peppers and mushrooms until tender.
   
3. Add broth and vinegar; bring to a boil. Boil 2 minutes.
   
4. Add tomato sauce, garlic, sugar, salt and pepper.
   
5. Bring to a boil. Reduce heat; cover and simmer 25 minutes.
   
6. Add chicken, basil and sage.
7. Cook, uncovered, 15 minutes more or until chicken is done and sauce is lightly thickened.
8. Serve chicken and sauce over pasta.
   
9. Sprinkle with cheese and parsley.

Yield: 4 servings.

Glazed Orange Chicken

Ingredients:

• 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

Directions :

1. Spray large non-stick skillet with cooking spray, add oil.
   
2. Heat over medium high heat until hot.
   
3. Cook chicken breasts in hot oil until well browned.
   
4. In small bowl, combine cornstarch, sugar, marjoram, and salt and onion powder.
   
5. Gradually stir in orange juice; stir until well blended.
   
6. Pour over chicken.
   
7. Reduce heat, cover and simmer 15 to 20 minutes or until chicken is no longer pink, turning chicken halfway through cooking and stirring occasionally.
   
8. Sprinkle with orange peel.

Oriental Chicken Wontons

Ingredients :

• 8 oz. ground raw chicken
• 1/2 c. shredded carrots
• 1/4 c. finely chopped celery or water chestnuts
• 1 tbsp. soy sauce
• 1 tbsp. dry sherry
• 2 tsp. cornstarch
• 2 tsp. grated gingerroot
• 1/2 (16 oz.) pkg. wonton wrappers
• 2 tbsp. margarine or butter, melted
• Plum or Sweet & Sour Sauce

Directions :

1. Filling: In a medium skillet cook and stir ground chicken until no pink remains; drain.
   
2. Stir in carrots, celery or waterchestnuts, soy sauce, sherry, cornstarch and gingerroot; mix well.
   
3. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper, lightly brush edges with water.
   
4. To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center.
   
5. Carefully bring the 2 remaining opposite points to the center and pinch together.
   
6. Pinch together edges to seal.
   
7. Place wontons on a greased baking sheet.
   
8. Brush the wontons with melted margarine or butter.
   
9. Bake in a 375 degree oven for 8-10 minutes or until lightly brown and crisp.
   
10. Serve with Plum or Sweet & Sour Sauce.

Makes about 25 appetizer servings.

Crispy Cashew Chicken (Made in Wok)

Ingredients :

• 2 egg whites
• 1 1/4 c. finely chopped cashew nuts
• 2 whole chicken breasts, skinned, boned and thinly sliced
• 2 c. peanut or vegetable oil
• 1/4 c. cornstarch
• 1 tsp. sugar
• 2 tsp. salt
• 1 1/2 tbsp. dry sherry

Directions :

1. In small bowl, combine cornstarch, salt, sugar and sherry.
   
2. In separate bowl, beat egg white lightly until just frothy.
   
3. Gradually add cornstarch mixture. Stir gently until blended.
   
4. Place chopped cashews on plate.
   
5. Dip chicken slices into egg mixture, then coat with cashews.
   
6. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.
   
7. Heat oil over medium to medium-high heat until it reaches 375 degrees.
   
8. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.
   
9. Fry until golden brown, about 2 to 3 minutes.
   
10. Remove from oil and place on tempura rack to drain and keep warm.
11. Continue frying remaining chicken pieces.
    

Makes about 32 appetizers