A family favorite!

Chicken breasts with bones and skins
Romano
Butter
Salt
Pepper
Garlic Powder
Plain Breadcrumbs
Hot Hungarian Banana Peppers
Potatoes, peeled and cut into chunks

Season each piece of chicken individually with salt, pepper, and garlic powder.

Grease pan very well with butter.

Make a breadcrumb mixture with breadcrumbs (plain) and romano cheese (2:1 ratio of breadcrumbs to romano), salt, pepper, garlic powder (when you think you have too much garlic, add that much more!), and fresh parsley. You should be able to smell the cheese!

Place chicken breasts around the edges of the pan and place potatoes in the middle. As you’re placing the chicken in the pan, sprinkle them with the breadcrumb mixture.

Sprinkle the mixture on the potatoes as well.

A cake pan would be too small. There needs to be enough room for everything to cook without being packed too tightly.

At least 2 sticks of butter, cut into 1 tablespoon chunks. Put butter on top of the chicken and potatoes.

Slice the hot hungarian peppers lengthwise over the chicken so that the juice runs onto the chicken.

Wrap tight with foil and bake at 350 for about 3 hours. It needs to cook at least 2 hours and sometimes at the end you might need to bump the oven up to 425.

If there is any extra bread crumb mixture, it freezes well.

1 broiler/fryer chicken (2-3 pounds) cut up
1/4 to 1/3 c flour
2 T cooking oil
1 1/2 c long grain rice
1 t poultry seasoning
1 t salt
1/2 t pepper
1 c milk
2 1/3 c water
chopped fresh parsley

Dredge chicken pieces in flour. In skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, poultry seasoning, salt, pepper, milk, and water. Pour in grased 13x9x2 pan. Top with chicken. Cover tightly with foila nd back at 350 for 55 minutes or until tender. Sprinkle with parsley before serving.

Pouring Sauce:
1/4 c sugar
1/2 c warm water
2 T soy sauce
2 T rice wine vinegar
2 T ketchup
1 T lemon juice
1/8 t sesame oil
1 t hot water
1 T dijon mustard
2 cloves garlic, minced

Chicken Stir-Fry:
2 T olive oil
2 T sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
8 oz water chestnuts, minced
1/2 c mushrooms, minced
1/2 onion, minced
3 cloves garlic, minced
5 large lettuce leaves or nappa cabbage

Stir fry sauce:
2 T soy sauce
2 T brown sugar
1/2 t rice wine vinegar

Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 c warm water, then add soy sauce, vinegar, ketchup, lemon juice, and sesame oil. Mix well and throw in fridge until you’re ready to eat.

Combine 1 teaspoon hot water with dijon mustard and garlic and set this aside in small bowl.

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about 1 minute. Add chicken and saute until cooked through, then remove from pan and cool. Keep oil in pan, keeping hot over low flame.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and vinegar in small bowl.

Take pan that you cooked the chicken in and turn it up to medium high heat. . Add another tablespoon of olive oil to the pan, wait 1 minute. Add chicken, garlic, onions, water chestnuts, mushrooms and the stir fry sauce. Stir fry everything until the mushrooms have cooked (about 4 minutes) and remove to a serving dish.

Add mustard/glarlic mixture to the pouring sauce, 1/2 teaspoon at a time to taste.

Serve stir fry with lettuce leaf wraps and top with pouring sauce.

You can do the same with ground beef instead of chicken

1 whole chicken
fresh parsley
salt and pepper
carrots
onion
celery centers
potatoes
peas
corn starch
bisquik
milk

Clean chicken. In 2/3 pan of water, add chicken, parsley, onion, celery and salt and pepper. Boil until the chicken is tender. Cut or shred the chicken. Add chicken, carrots, potatoes to broth until veggies are done. Add peas. Add cornstarch.

Make double batch of bisquik dumplings according to box directions.

mix together:
2 can cream of celery soup
2 can fulls of milk
2 envelopes onion soup mix

Add 1/2 cup raw rice to half of the mixture.

Place in pan, top with 4 chicken breasts. Pour rest of mixture over top.

Bake covered 1 hour. Uncover and bake 15 minutes.

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup pure maple or maple-flavored syrup
2 tablespoons mayonnaise
1/2 cup Progresso® plain panko crispy bread crumbs
1/2 cup finely chopped pecans

1. Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
2. In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
3. Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.

1/3 c soy sauce
3 T oil
1 tsp dry mustard
1/2 tsp ground ginger
1/4 tsp pepper
1 clove minced garlic
2 1/2 pounds of cut up chicken

Bix in bag. Let stand 30 minutes or overnight.

Grill or bake 350 for 50 minutes. Chicken should be done when it is very brown and crispy.

1/4 stick butter, nelted in large pan.

Sautee:
2 medium onions, finely diced
3 pieces of celery, finely diced
1 carrot, finely diced

add 4-5 heaping T of flour to make paste. Swly stir in 2 cans of chicken broth.

Add 1 – 1 1/2 c cooked wild rice and 1 c cooked chicken, diced. Boil until rice is tender. Add 1 can evaporated milk, 2 c cooked white rice, 16 oz sour cream, and salt and pepper to taste.