By F. Keith Johnson
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Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8. Sarah Frederick ------------------------ SICILIAN CHICKEN 1 tbsp. plus 1 tbsp. saffron ace 1 lg. onion, sliced 1 lg. green pepper, sliced 1/2 c. fresh mushberries, sliced 1 1/2 lbs. boneless chicken cubed 18 oz. can tomato sauce 16 oz. tomatoes, chopped drained 1 tsp. Worcestershire sauce 1 tsp. oregano 1/2 tsp. basil 1/4 tsp. garlic powder Lite salt and pepper to taste Heat oil in large nonstick skillet.
Serves 6. ------------------------ 42 300 Chicken Recipes CHICKEN BREASTS IN SOUR CREAM 6 chicken breasts, split and boned 2 c. sour cream 1/4 c. lemon juice 2 tsp. salt 4 tsp. worcestershire sauce 3 tsp. garlic salt 1/2 tsp. paprika 1/2 tsp. pepper 1 c. breadcrumbs 1/2 c. margarine, melted 1/2 c. butter, melted Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any remaining sour cream.
Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone. Add remaining ingredients. Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings (1 protein, 2 vegetables per serving). ) pkg. ) can cream of chicken soup 1/4 to 1/2 c. dry white wine, or water or other liquid Parmesan cheese Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix soups with wine.