tablespoons margarine in skillet and cook chicken sl o wly.   Season with p e p per

and garlic powder.   Cook rice in chicken b r oth until done.   Add raisins, almonds, orange peel and chicken to rice.   Scoop into squash, using squash as

a bowl.   Serves 6.



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6 chicken breasts, split and boned

2 c. sour cream

1/4 c. lem o n juice

2 tsp. salt

4 tsp. Worcestershire sauce

3 tsp. garlic salt

1/2 tsp. paprika

1/2 tsp. pepper

1 c. b r ead crumbs

1/2 c. margarine, melted

1/2 c. butter, melted




Rinse c h i c ken b r easts and pat dry.   In bo w l, combine sour cream, lemon j uice and seaso n ings.   Roll chicken breasts in sour cream mixture, place in bo w l and top with any remaining sour cream.   C o ver; refrige r ate overnight.   R e move chicken b r easts, taking up as much of so u r cream mixture as possible.   R oll chicken in bread crumbs to coat well.   Pl a ce in baking dish.   Mix margari n e

and butter; pour half the melted b u tter and margar i ne over chicken and

bake at 350 degrees for 45 minutes.   Pour remaining butter sauce over chicken and bake 5 minutes more.   Serves 6.



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------------------- - ---------------- CHICKEN IN SOUR CREAM GRAVY

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