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Title: Baked Swiss Chicken
Categories: Five, Poultry, Breads, Cheese, Wine
Yield: 6 servings

6 (6 oz ea) boned, skinned
- chicken breast halves
10 3/4 oz Can cream of chicken soup;
- undiluted
1/2 c White wine
6 sl Ementhal (Swiss) cheese
1 c Crushed, seasoned croutons

Set oven @ 350ºF/175ºC.

Place chicken in a greased 13x9-in. baking dish. In a
small bowl, combine soup and wine; pour over chicken.
Top with cheese and sprinkle with croutons.

Bake, uncovered, 35-40 minutes.

Beverly Roberge, Bristol, Connecticut

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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Title: Fried Chicken Strips
Categories: Poultry, Herbs, Breads, Dairy
Yield: 6 servings

2 2/3 c Crushed saltines
1 ts Garlic salt
1/2 ts Dried basil
1/2 ts Paprika
1/8 ts Pepper
1 lg Egg
1 c Milk
1 1/2 lb Boned, skinned chicken; in
- 1/2" strips
Oil for frying

In a shallow bowl, combine the first 5 ingredients. In
another shallow bowl, beat egg and milk. Dip chicken
into egg mixture, then cracker mixture.

In an electric skillet or deep-fat fryer, heat oil to
375ºF/190ºC. Fry chicken, a few strips at a time, for
2-3 minutes on each side or until golden brown. Drain
on paper towels.

Genny Monchamp, Redding, California

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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Title: Crunchy Onion Barbecue Chicken
Categories: Five, Bbq, Cheese, Poultry
Yield: 4 servings

1/2 c Barbecue sauce
1 1/3 c French-fried onions;
- crushed
1/4 c Grated Parmesan cheese
1/2 ts Pepper
4 Boned, skinned chicken
- breast halves (6 oz ea)

Set oven @ 400ºF/205ºC.

Place barbecue sauce in a shallow bowl. In another
shallow bowl, combine onions, cheese and pepper. Dip
both sides of chicken into barbecue sauce, then dip 1
side into onion mixture.

Place chicken, onion side up, on a greased baking sheet.
Bake 22-27 minutes.

Jane Holey, Clayton, Michigan

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken w/Rosemary Butter Sauce
Categories: Five, Poultry, Herbs, Dairy
Yield: 4 servings

4 Boned, skinned chicken
- breast halves (6 oz ea)
4 tb Butter; divided
1/2 c Chicken broth
1/2 c Heavy whipping cream
1 tb Minced fresh rosemary

In a large skillet over medium heat, cook chicken in 1
tablespoon butter 4-5 minutes on each side. Remove and
keep warm.

Add wine to pan; cook over medium-low heat, stirring to
loosen browned bits from pan. Add cream and bring to a
boil. Reduce heat; cook and stir until slightly
thickened. Stir in rosemary and remaining 3 tablespoons
butter until blended. Serve sauce with chicken.

Connie McDowell, Greenwood, Delaware

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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Title: Honey-Lime Roasted Chicken
Categories: Five, Poultry, Citrus, Herbs
Yield: 10 servings

6 lb Whole roasting chicken
1/2 c Lime juice
1/4 c Honey
1 tb Stone-ground mustard or
- spicy brown mustard
1 ts Salt
1 ts Ground cumin

Set oven @ 350ºF/175ºC.

Carefully loosen the skin from the entire chicken. Place
chicken, breast side up, on a rack in a roasting pan. In
a small bowl, whisk the lime juice, honey, mustard, salt
and cumin.

Using a turkey baster, baste under the chicken skin with
1/3 cup lime juice mixture. Tie drumsticks together.
Pour remaining lime juice mixture over chicken.

Roast 2-2-1/2 hours. (Cover loosely with foil if chicken
browns too quickly.) Let stand for 10 minutes before
carving. If desired, remove and discard skin before
serving.

Lori Carbonell, Springfield, Vermont

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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Title: Maple Mustard Chicken
Categories: Five, Poultry, Grains
Yield: 6 servings

6 (6 oz ea) boned, skinned
- chicken breast halves
1/2 c Maple syrup
1/3 c Stone-ground mustard
2 tb Quick-cooking tapioca
Hot cooked brown rice

Place chicken in a 3 qt. slow cooker. In a small bowl,
combine the syrup, mustard and tapioca; pour over
chicken. Cover and cook on low for 3-4 hours or until
tender. Serve with rice.

Jennifer Seidel, Midland, Michigan

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Buttermilk Chicken
Categories: Five, Poultry, Herbs, Vegetables, Dairy
Yield: 12 servings

1 1/2 c Buttermilk
4 Fresh thyme sprigs
4 Garlic cloves, halved
1/2 ts Salt
4 1/2 lb (12) boned, skinned chicken
- breast halves

Place the buttermilk, thyme, garlic and salt in a large
bowl or shallow dish. Add chicken and turn to coat.
Refrigerate 8 hours or overnight, turning occasionally.

Drain chicken, discarding marinade. Grill, covered, over
medium heat, 5-7 minutes per side.

Sue Gronholz, Beaver Dam, Wisconsin

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Cordon Bleu Crescent Ring
Categories: Poultry, Pork, Cheese, Breads
Yield: 4 servings

8 oz Tube refrigerated crescent
- rolls
2 c Shredded Ementhal (Swiss)
- cheese
2 c Diced, cooked chicken
3/4 c Mayonnaise
1/2 c Diced, fully cooked ham
2 tb Honey mustard

Set oven @ 375ºF/190ºC.

Unroll crescent dough and separate into triangles. On an
ungreased 12-in. pizza pan, arrange triangles in a ring
with points toward the outside and wide ends
overlapping. Press overlapping dough to seal.

In a large bowl, mix the remaining ingredients. Spoon
across wide ends of triangles. Fold pointed ends of
triangles over filling, tucking points under to form a
ring (filling will be visible).

Bake 15-20 minutes or until golden brown and heated
through.

Stella Culotta, Pasadena, Maryland

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buttery Parmesan Chicken
Categories: Five, Poultry, Cheese, Breads
Yield: 6 servings

1 c Grated Parmesan cheese
2 c Soft bread crumbs
1/2 c Butter; melted
6 (6 oz ea) boned, skinned
- chicken breast halves
1/2 c Dijon, yellow or
- country-style mustard

Combine cheese, bread crumbs and butter. Coat chicken
breasts with mustard, then dip into crumb mixture. Place
breaded chicken in a 13x9-in. baking pan. Bake at 425°
until a thermometer inserted in chicken reads 165°,
about 15 minutes.

Kathie Landmann, Lexington Park, Maryland

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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