86-Lancaster Farming, Saturday, September 4, 1993
Do Chicken Right
Chicken is America’s choice. It
can be prepared in an almost end
less variety of ways. Chicken pro
vides the same complete protein as
red meat and a 3-ounce serving of
chicken breast contains less than
120 calories.
The spectacular growth in
chicken consumption in the past 40
years can be attributed to conveni
ence, nutrition, and price value.
Trying to reduce your fat intake
but finding it difficult to sacrifice
such favorite foods as Mom’s bat
ter fried chicken? Don’t despair.
Try a delicious new twist on tradi
tional oven-fried chicken
Lemon-Apricot Chicken and many
of the other recipes that appear in
this column.
LEMON-APRICOT CHICKEN
4 tablespoons butter, melted
1 egg
2 tablespoons water
1 cup Bisquick baking mix
1 tablespoon grated lemon peel
A teaspoon garlic powder
6 small boneless, skinless chick
en breast halves
Lemon-apricot sauce
Heat oven to 425 degrees.
Spread 1 tablespoon melted butter
in jelly roll pan. Beat egg and
water slightly. Mix baking mix,
lemon peel, and garlic powder.
Flatten chicken breasts to 'A -inch
thickness. Dip chicken breasts in
egg mixture, coat with baking mix.
Place chicken in pan; drizzle with
remaining melted margarine. Bake
uncovered 20 minutes. Turn; bake
10 minutes longer. Prepare
Lemon-Apricot Sauce. Cut chick
en crosswise into 'A -inch slices;
pour sauce over chicken. Garnish
with lemon slices. Serves 6.
Lemon-Apricot Sauce
V> cup apricot preserves
2 tablespoons lemon juice
'A teaspoon soy sauce
'A teaspoon ground ginger
Mix all ingredients in saucepan;
heat through.
LEMON YOGURT CHICKEN
8 ounces lemon yogurt
1 teaspoon ground ginger
A teaspoon paprika
teaspoon garlic powder
'A teaspoon coriander
2 whole chicken breasts, split
Combine yogurt and spices.
Place chicken and yogurt in
2-quart rectangular baking dish.
Cover and refrigerate 8 hours or
overnight; spoon yogurt over
chicken occasionally. Preheat
oven to 375 degrees. Bake 40 to 45
minutes or until chicken is tender;
baste frequently.
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
September
11- All Varieties Of Beans
18- What Can You Do With Rice?
25- Poultry And Eggs
October
2- Natignal Pork Month
Home On The Range
OVEN FRIED CHICKEN
Heat oven to 425 degrees. Heat
1 tablespoon butter in a
13x9x2-inch baking pan.
Mix desired coating for chicken.
Using I'A to 3V4 -pounds chicken,
cut into desired-size pieces, coat
with coating mix and place in pan
with melted butter, skin side down.
Bake uncovered until done.
Broiler Fryer 35 minutes,
turn, bake IS minutes longer.
Breast halves 30 minutes,
turn, bake 15 minutes longer.
Drumsticks —45 minutes, turn
ing several times during baking.
Basic Coating
Vs cup all-purpose flour
VA teaspoon paprika
VA teaspoon salt
A teaspoon pepper
Italian Coating
Vs cup all-purpose flour
1 tablespoon Italian seasoning
IA teaspoon paprika
1 A teaspoon salt
l A teaspoon garlic powder
'A teaspoon pepper
Mexican Coating
A cup all-purpose flour
2 tablespoons commeal
1 to 2 tablespoons chili powder
VA teaspoon paprika
VA teaspoon salt
A teaspoon pepper
Parmesan Coating'
'A cup grated Parmesan cheese
‘/i cup all-purpose flour
VA teaspoons paprika
1 teaspoon salt
'A teaspoon pepper
Pecan Coating
'A cup all-purpose flour
'At cup ground pecans
1 teaspoon paprika
'A teaspoon pepper
Sesame Herb Coating
Vi cup all-purpose flour
2 tablespoons sesame seeds
2 teaspoons dried thyme
2 teaspoons sage
2 teaspoons parsley flakes
VA teaspoon paprika
VA teaspoon salt
'/ teaspoon pepper
Betty Light
Lebanon
Perk up your meals with Lemon-Apricot Chicken, a refreshing entree with added
convenience for today’s lifestyles.
CHICKEN CHEESE BALL
8-ounce package cream cheese
2 to 3 tablespoons mayonnaise
6-ounce can chicken
VA tablespoons minced onion
1 tablespoon chopped parsley
Garlic salt, to taste
Chopped nuts, if desired
Beat together cream cheese and
mayonnaise. Add chicken with
broth (use judgement on the
amount of broth) and garlic salt.
Beat until fluffy. Add onion and
parsley and mix well. Refrigerate
overnight. Roll in chopped nuts or
parsley if desired. ‘Serve with
assorted crackers.
CURRIED CHICKEN SALAD
2 cups cooked, diced broiler
fryer chicken
S-ounces water chestnuts,
drained, sliced
'A pound seedless grapes
'A cup thinly-sliced celery
'A cup slivered toasted almonds
V* cup mayonnaise
1 teaspoon curry powder
2 teaspoons soy sauce
2 teaspoons lemon juice
11-ounces mandarin oranges,
drained
In large bowl, mix together
chicken, water chestnuts, grapes,
celery, and almonds. In small
bowl, place mayonnaise, curry
powder, soy sauce and lemon
juice; stir to mix well. Up to 4
hours before serving, gently stir
mayonnaise mixture and mandarin
oranges into chicken mixture.
Chill in refrigerator and serve on
lettuce.
HONEY MUSTARD
BAKED CHICKEN
4 chicken bieasts
Salt and pepper, to taste
4 tablespoons butter, melted
14 cup honey
'/«cup Dijon mustard
'/« teaspoon curry powder
Season breasts with salt and
pepper. Combine butter, honey,
mustard, and curry powder. Spoon
half of the sauce into a shallow
baking dish, add breasts and turn to
coat well. Bake at 3SO degrees
uncovered for approximately one
hour or until tender. Turn and baste
breasts with remaining sauce often
during cooking.
Helen Spencer
TERIYAKI GRILLED
CHICKEN
4 broiler-fryer chicken breasts
'A cup cooking oil
'A cup soy sauce
1 teaspoon ground ginger
1 clove garlic, minced
2 tablespoons molasses
Mix together cooking oil, soy
sauce, ginger, and garlic. Place
chicken in deep glass baking dish
or plastic bag; pour marinade over
chicken. Refrigerate 4-6 hours or
overnight, turning chicken occa
sionally. Drain chicken, reserving
marinade. Place chicken on pre
pared grill, skin side up, about 8
inches from heat and grill, turning
about 30 minutes. Stir molasses
into reserved marinade and use to
baste chicken during last 10
minutes of cooking. Makes 4
servings.
Featured Recipe
Whether prepared in the oven or on the stove top, casseroles are
versatile and convenient meals that combine favorite foods and fla
vors in one satisfying dish. The latest leaflet from American Dairy
Association features nine family-pleasing casserole recipes that com
bine favorite foods and dairy goodness in every bite. Try Tortilla
Chicken Casserole, Cheese *n Vegetable Dinner, Cheesy Turkey-
Artichoke Casserole, Beef n Noodle Casserole and more. To order,
send a self-address, stamped business-size envelope to: Casseroles!
Dairy & Nutrition Council Mid East, 3592 Corporate Drive, Suite
114, Columbus, OH 43231.
Here is a recipe from American Dairy Association for you to enjoy,
CHICKEN AND PARMESAN POTATO BAKE
4 Servings
6 tablespoons butter, melted
2 cloves garlic, minced
2 tablespoons chopped fresh rosemary OR VA
rosemary, crushed
1 teaspoon lemon pepper
2 medium baking potatoes (about '/> pound each), halved, cut into
'A -inch wedges
1 whole chicken (about 2'A pounds), cut into 8 pieces
1 medium onion, coarsely chopped
Salt (optional)
2 medium zucchini (about 6 to 7 inches long), halved, cut into 1-inch
pieces
3 tablespoons Parmesan cheese
Preheat oven to 375*F. Stir together butter, garlic, rosemary and
lemon pepper. Place potatoes in bottom of 3-quart shallow hairing
dish. Brush generously with butler mixture. Arrange chicken over
potatoes. Sprinkle with onion, then salt, if desired. Drizzle with
remaining butter mixture. Bake 50 minutes. Remove from oven. Add
zucchini; baste with pan juice. Bake IS minutes longer or until veget
ables and chicken are tender. Sprinkle with Parmesan cheese; con
tinue baking an additional S minutes.
VINEGAR-FLAVORED
GRILLED CHICKEN
4 broiler-fryer chicken quarters
V> cup white wine vinegar
Vj cup water
3 tablespoons margarine
2 tablespoons Worchestershire
sauce
2 tablespoons garlic salt
1 tablespoon ground pepper
In spall saucepan, place vine
gar, water, margarine. Worcester
shire sauce, salt and pepper; bring
to a boil. Brush sauce on chicken.
Place chicken on prepared grill,
skin side up, about 8 inches from
heat. Cook, turning and basting
liberally with sauce every 5-10
minutes, about 60-70 minutes or
until fork can be inserted in chick
en with ease. Makes 4 servings.
(Turn to Page B 8)
teaspoons dried
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