New PDF release: 300 Chicken Recipes

By F. Keith Johnson

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Worcestershire sauce 1 tsp. hot pepper sauce (optional) In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen. ------------------------ LEMON CHICKEN SAUTE 6 chicken breast halves, boned and skinned 3 tbsp. all-purpose flour Non-stick cooking spray 1/4 c. margarine 1/3 c. teriyaki sauce 3 tbsp. lemon juice 1 tsp.

58 300 Chicken Recipes OVEN FRIED CHICKEN 3 lbs. chicken parts, skinned 6 tbsp. flour 1 tsp. salt 1 1/2 oz. breadcrumbs 1 oz. parmesan cheese 1 egg, beaten 2 tbsp. water In a bowl, mix flour and salt. In another bowl, mix egg and water. In yet another bowl, mix crumbs and cheese. Dip chicken in first bowl, then second bowl, then third bowl. Put chicken in 9" x 13" pan sprayed with Pam. Bake 1 hour at 375 degrees. ------------------------ OVERNIGHT CHICKEN DIVAN 8 chicken breast halves, or 2 lbs.

Lettuce, finely shredded 47 300 Chicken Recipes Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce heat and add chicken with soy sauce and broth. Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion, green pepper and celery. Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs.

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300 Chicken Recipes by F. Keith Johnson


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