2 tbsp. peach juice

1/2 tsp. garlic salt

1/2 tsp. g r ound ginger



Put chicken in baking dish and arrange peach hal v es in bet w een.   Drizzle peach ju ic e and honey over the top.   S p rinkle with g a rlic salt and ginger. Bake at 325 degrees until d o ne.   Serves 3 - 4 persons.



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Chic k en c u tlets Dijon mus t ard Pecans cr u shed Bread crumbs Butter

Light cream

2 chic k en bouillon c u bes



Whip butter and Dijon musta r d (3 to 1 Dijon to butter).   Co m bine pecans and bread crumbs (50- 5 0).   Dip chicken in Dijon and butter mixture.   Then coat with pecan/crumb mixture (pat down well).   Bake at 325 degrees for 30

minutes in buttered dish. --CR E AM SAUCE:--



1/8 c. flour

2 tbsp. butter

1 c. light cream

2 bouillon cubes

1 tsp. Dijon mustard



Melt butter.   Add flour, then c r eam.   Stir constantly over medium heat until sauce thickens.   Add bouillon cubes.   Stir until mel t ed.   Add 1 teaspoon Dijon musta r d.   (If sauce should get too thi c k, add more cream and D i jon to taste.)

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