Sweet and Sour Chicken

1 lb. boneless skinless chicken breasts

2 C. water

2 chicken bouillon cubes

1/2 C. brown sugar

4 T. cornstarch

1/2 C. white vinegar

2 T. Worcestershire sauce

1 (20 oz) can pineapple chunks

1 (15 oz) can sliced carrots

1 green pepper chopped

1 onion chopped

hot cooked rice



Bake chicken at 375 for about 20 minutes or until chicken is no longer pink;

cool.

Cute chicken into small cubes and add to skillet. Add water and bouillon cubes.

Cover and simmer while making sauce.

Drain pineapple and reserve juice. Combine brown sugar and cornstarch in

saucepan. Add vinegar, Worcestershire sauce and pineapple juice. Cook and stir

over medium heat until thick and bubbly.

Add sauce to chicken. Stir in pinepple, carrots, green pepper and onion. Cook

over low heat until heated through and gree pepper is crisp-tender. Serve over

cooked rice.

Cheesy Chicken Fingers

12 chicken tenders, or 16 pieces of chicken breast filets cut into fingers

1 stick melted butter

1 1/2 C. crushed cornflakes

1/2 C. shredded Cheddar cheese



Preheat oven to 375. Melt butter in a shallow bowl, put crushed cornflakes in

another bowl

and mix in cheese. Dip chicken pieces into butter then cornflake/cheese

mixture. Arrange chicken in a 9x13 baking dish and bake at 375 for 20-30

minutes or until chicken is done. Turn chicken halfway through cooking.

Chicken Crescent Calzones

1 can crescent rolls

4 slices deli chicken

4 slices Monterey Jack cheese

1 can (4 oz) mushrooms pieces & stems drained

1 egg beaten

1/2 C. bread crumbs

1 (12 oz) jar chicken gravy

1/4 t. paprika



Heat oven to 375. Spray cookie sheet or 9x13 bakig dish with cooking spray.

Separate dough into 4 triangles. Firmly press perforations to seal. Press each

to a 6x5 rectangle. Top each rectangle to within 1/2" of edge with slice of

chicken, slice of cheese and 1 T. of the mushrooms. Reserve remaining mushrooms

for gravy. Fold dough in half, forming a square; pinch edges to seal. Dip each

calzone in egg; coat with bread crumbs. Place on sprayed cookie sheet. Bake at

375 20-25 minutes or until golden brown. Meanwhile in saucepan combine gravy

and reserved mushrooms, cook over medium heat until hot. Stirring occasionally.

Serve gravy over calzone; sprinkle with paprika.

Oven Fried Chicken

1 T. butter

2/3 C. Bisquick

1 1/2 t. paprika

1 1/4 t. salt

1/4 t. pepper

3 - 3 1/2 lb. cut up broiler fryer chicken



Heat oven to 425. Melt butter in baking dish or pan in oven. Mix Bisquick,

paprika, salt and pepper. Coat chicken with Bisquick mixture. Place skin side

down in pan. Bake uncovered 35 minutes; turn chicken. Bake about 15 minutes

longer or until juices run clear and chicken is no longer pink.