Chicken strips

4 chicken breasts
1/2 cup flour
1/2 Tb salt
1 1/2 tsp garlic powder
1/2 tsp pepper
1 egg
1 Tb water
2 slices of bread, toasted in toaster and food processed to make crumbs
1/2 cup Parmesan cheese

Cut chicken breast into strip-size pieces (about an inch wide). Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Combine flour, salt, garlic powder, pepper in a shallow bowl. Combine egg and water in another shallow bowl. Combine bread and cheese in a third bowl. Dip chicken into flour mixture (shake off excess flour), then in egg mixture, then in bread crumb mixture. Repeat with all chicken.

Cook at 475 degrees for about 20 minutes.

Sweet and Sour Chicken

3/4 cup sugar
1/2 cup vinegar
1/4 cup water
3 Tbl ketchup
1 Tbl soy sauce
Dash of salt (can be omitted)
Corn starch

For sauce:
Combine sugar, vinegar, water, soy sauce, salt, and ketchup in small sauce pan. In a separate bowl, combine 1 Tbl corn starch to 1/4 to 1/2 cup water. Add to sauce pan and stir constantly until the sauce thickens. Pour over chicken.

For chicken:
Dip chicken breast in beaten egg, then cover in corn starch. Fry until golden brown (does not need to be cooked through). Add sauce and cook at 350 for 1 hour.

Swiss Chicken

6 boneless chicken breasts

6 slices swiss cheese (or more)

1 can cream of chicken soup

1/4 cup white cooking wine (or use 1 part white vinegar, 2 parts apple juice)

1 cup stuffing mix

1/4 cup melted butter

Place chicken breasts in baking dish and cover each with cheese. Mix soup with wine (juice mix) and pour over chicken. Cover with stuffing then drizzle butter over the top.

Bake 40-45 min at 350 degrees

Pepper-Lime Chicken

6 skinless, boneless chicken breast halves

1 teaspoon finely shredded lime peel

1/3 cup lime juice

3 tablespoons cooking oil

1 teaspoon dried thyme or basil, crushed

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon salt

2 cloves garlic, minced

1. Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic. Pour over chicken; seal bag. Marinate in refrigerator for 30 minutes (if you have time a couple hours is better).

2. Preheat broiler. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 6 minutes or until light brown.

3. Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6-8 minutes more or until chicken is no longer pink. If desired, serve with salsa and lime wedges.

Festive Chicken Crescent Wreath

2 tubes (10 oz each) ready-to-bake crescent rolls

2 cups grated pepper jack cheese

1/2 cup sour cream

1 cup diced fresh broccoli

1 diced red bell pepper

1/4 cup diced green onions

1 can (10 oz) white chicken, drained

preheat oven to 375 degrees.

Unroll crescent rolls and arrange on a 15-inch-round pizza pan, with wide edges of dough triangles about 2 inches in from outside edge of pan and pointed edges hanging off the pan. Wide edges of dough triangles should overlap about 2 inches. Mix remaining ingredients and spoon onto top of wide edges of dough circle, all the way around the circle. Bring pointed edges of dough up and fold over the chicken mixture and tuck into inside of the circle. Some filling will be showing between each section of dough. Bake for 20-25 minutes, or until golden brown.

Makes 6 - 8 servings