Ingredients

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Ingredients

• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings

Directions

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep.
2. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
4. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Ingredients

• 2 chicken breasts
• 3 tablespoons finely chopped red onion
• 2 to 3 tablespoons finely chopped celery
• 1 large egg, hard boiled, chopped
• 1 tablespoon dill pickle relish
• 1/3 to 1/2 cup mayonnaise, or as needed
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper

Directions

1. Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed.
2. Cook for 30 minutes, then drain and shred.
3. In a bowl, combine the chicken, onion, celery, and egg; toss to blend.
4. Add the relish, 1/3 cup of mayonnaise, salt, and pepper, blend well. Add more mayonnaise, if desired.
5. Enjoy!

In a bowl, combine the chicken, onion, celery, and egg; toss to blend. Add the relish, 1/3 cup of mayonnaise, salt, and pepper, blend well. Add more mayonnaise, if desired.

Ingredients

• 1 gallon water
• 1 (4 pound) whole chicken, cut into pieces
• 1 large onion, peeled and halved
• 3 bay leaves
• 10 whole black peppercorns
• 2/3 bunch celery, leaves reserved
• 1 pound whole carrots
• 3 tablespoons chopped lemon grass (optional)
• 1/4 cup chicken bouillon powder
• 1 pound carrots, peeled and sliced
• 1/3 bunch celery, chopped and leaves reserved
• 1 (8 ounce) package dry egg noodles

Directions

1. Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
2. Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
3. Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
4. Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
5. Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.

Ingredients

• 1 pound skinless, boneless chicken breast halves – cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Prep Time:<br />
            <span>

                15 Min</span></h5><h5 id="ctl00_CenterColumnPlaceHolder_recipe_h5Cook" class="lastline">
            Cook Time:<br />
            <span>
                45 Min</span></h5><h5 id="ctl00_CenterColumnPlaceHolder_recipe_h5Ready" class="lastline">
            Ready In:<br />
            <span>
                1 Hr </span></h5>

Ingredients

• 1 (8 ounce) package spaghetti, broken into pieces
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons sherry
• 1 (4.5 ounce) can sliced mushrooms, drained
• 2 cups chopped cooked chicken
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

Ingredients

• 30 saltine crackers
• 2 tablespoons all-purpose flour
• 2 tablespoons dry potato flakes
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1 egg
• 1/4 cup vegetable oil
• 6 skinless, boneless chicken breast halves

Directions

1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Ingredients

• 1 (3 pound) whole chicken, cut into pieces
• 1/2 cup butter, melted
• 1/2 cup honey
• 1/4 cup prepared mustard
• 1 teaspoon salt
• 1 teaspoon curry powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.