Place chicken in baking dish.   Bake covered 15 minutes in preheated 425

degree oven.   Drain.   Combine t omatoe s , cornstarch, basil and pepper sauce. Cook stirring constantly until thickened.   Pour heated sauce over chicken.

Top with cheese.   B a ke 5 minu t e s uncove r e d.   Makes 4 servings.



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1 lb. boneless chicken breast cutlets

1 egg, beaten

Flavored bread crumbs

1 tbsp. olive oil

1 tbsp. margarine

3/4 c. chicken broth

1/4 c. water

3 tbsp. lemon juice

4.8 oz. mozzarella ch eese, shredded



Preheat oven to 350 degrees.   Dip chicken breast cutlets in egg and coat with bread crumbs.   Heat olive oil and margarine in skillet; br o wn chicken. Place chicken in 9 x 13 inch dish.   Combine chicken b r oth, water and lemon juice.   Pour mixture over chicken.   L i ber a lly sprinkle cheese o v er ch i cken. Bake for 15-20 minutes until c h eese mel t s.   Serves 4.



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------------------- - ---------------- RASPBERRY CHICK E N




4 lb. fryer in pie c es

2 c. f r esh or frozen raspberries

2 tsp. cornstarch

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