/*begin insert*/
/*end insert*/


  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 (4 ounce) skinned, boned chicken breast halves
  • 1 tablespoon olive oil cooking spray
  • 1/3 cup extra-dry vermouth
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons capers
  • 1 tablespoon chopped fresh parsle


Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove from skillet. Set aside; keep warm.

Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice, and capers to skillet, scraping skillet to loosen browned bits. Cook until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon sauce over chicken.



Prep Time: approx. 15 Minutes.
Cook Time: approx. 30 Minutes.
Ready in: approx. 45 Minutes.
Makes 6 servings.

  • 1 teaspoon corn oil for frying
  • 1 pound skinless, boneless chicken breast
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon onion powder
  • 2 teaspoons minced garlic
  • 8 tablespoons soy sauce, divided,
  • 1 large onion, cut into long slices
  • 2 tablespoons cornstarch
  • 2 1/2 cups water
  • 1 green bell pepper, sliced
  • 4 roma (plum) tomatoes, seeded and chopped


Heat oil in a large skillet over medium high heat. Season chicken with salt and onion powder and add to skillet; cook halfway through (about 5 to 7 minutes), then add the garlic, 4 tablespoons soy sauce and 1/2 of the sliced onion. Cook until chicken is done and juices run clear.

Dissolve corstarch in water in a small bowl and pour mixture into chicken mixture. Simmer over medium heat, stirring in the remaining soy sauce, bell pepper, tomatoes and remaining onion. Simmer until gravy has reached desired thickness and serve.

back to top



Prep Time: approx. 30 Minutes.
Cook Time: approx. 55 Minutes. 
Ready in: approx. 1 Hour 25 Minutes. 
Makes 8 servings.

  • 1/2 cup butter, divided
  • 1/2 cup chopped onion
  • 8 large mushrooms, chopped
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken stock
  • 1 teaspoon celery salt
  • 1/2 teaspoon white pepper
  • 1/2 cup white wine
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup all-purpose flour
  • salt and pepper to taste
  • 8 skinless, boneless chicken breast halves - pounded


Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.2 Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes.

Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture, and stir until melted.

In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.

Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.

back to top



Prep Time: approx. 15 Minutes.
Cook Time: approx. 1 Hour 15 Minutes.
Ready in: approx. 1 Hour 30 Minutes. 
Makes 8 servings.

  • 8 skinless, boneless chicken breast halves
  • 1/4 cup melted butter
  • 1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
  • 1/2 cup brown sugar
  • 1 (12 fluid ounce) can or bottle chile sauce
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 onion, thinly sliced
  • 1/2 cup raisins
  • salt and pepper to taste
  • 1 cup brandy


Preheat oven to Broil. Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, oruntil just lightly browned.

Preheat oven to 325 degrees F (165 degrees C). Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.

Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour. Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.

back to top



Prep Time: approx. 5 Minutes.
Cook Time: approx. 15 Minutes. 
Ready in: approx. 1 Hour 20 Minutes. 
Makes 4 servings.

  • 4 skinless, boneless chicken breast halves
  • 5 fluid ounces Worcestershire sauce
  • 8 slices bacon
  • 2 tablespoons butter
  • 8 ounces fresh mushrooms, sliced
  • 1 (8 ounce) package Monterey Jack cheese, shredded
  • 1 (16 ounce) container honey mustard salad dressing


Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.

Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.

Preheat oven to Broil. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.

back to top