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Main Dish - Poultry
CRISP
OVEN-BAKED CHICKEN
ORANGE CHICKEN
STEAMED
CORNISH HENS
SWEET BAKED
CHICKEN BREASTS
TATER CHIP CHICKEN
ORANGE CHICKEN
INGREDIENTS:
1 cup orange juice
2 tsp. brown sugar
1 tsp. salt
1 tsp. cinnamon
2 tsp. corn starch
½ cup raisins
8 pieces of chicken (breast
fillets, thighs, etc.)
DIRECTIONS:
Mix together orange juice,
brown sugar, salt, cinnamon, and corn starch, until well blended.
Then stir in raisins. Put chicken pieces in a baking dish that has
been lightly coated with cooking spray, and pour orange sauce over
them. Cook uncovered at 325 degrees for 45 minutes.
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CRISP
OVEN-BAKED CHICKEN
Dip chicken pieces in
evaporated milk and then in cornflake crumbs. Arrange in single layer
in roast pan or casserole. Cover. Bake at 350 degrees for 1-1/2 hours
or at 200 degrees while at church on Sunday morning.
From "Delicious Amish
Recipes" by Phyllis Pellman Good
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STEAMED
CORNISH HENS
INGREDIENTS:
4 Cornish hens (thawed)
4 large squares of foil
1/4 tsp thyme
1/2 tsp lemon pepper
1/2 tsp salt
2 tbsp butter or margarine (melted)
DIRECTIONS:
Season each hen with thyme,
salt and lemon pepper, and wrap securely in the foil. Put the hens on
a baking sheet and cook for 1 hour at 350 degrees. Remove hens and
raise heat to 450 degrees. Open the foil very carefully due to
escaping steam and completely uncover each hen. Then brush each one
with melted butter and return to oven for 10-15 minutes or until brown.
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TATER
CHIP CHICKEN
INGREDIENTS:
2 pounds chicken pieces (skinless)
1 cup butter or margarine (melted)
2 cups crushed BBQ flavored
potato chips
DIRECTIONS:
Dip chicken in melted butter
and roll in crushed potato chips. Place on baking sheet that has been
lightly coated with cooking spray. Pour remaining chips and butter
over chicken. Bake for 1 hour at 350 degrees.
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SWEET
BAKED CHICKEN BREASTS
INGREDIENTS:
4 chicken breast halves
(boneless & skinless)
2/3 cup strawberry preserves
3 tbsp. lemon juice
1 tsp. lemon pepper
1 /4 cup nuts (sliced almonds
or cashew pieces)
cooking spray
DIRECTIONS:
Spray shallow pan with
cooking spray and place chicken in it. In a saucepan, heat preserves,
lemon juice and lemon pepper until preserves melt. Pour over chicken
and sprinkle nuts on top. Heat at 350 degrees for 45 minutes to 1
hour, occasionally basting. After serving chicken on plates, pour
remaining sauce in small cups for dipping sauce.
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