all at one t ime until g olden bro w n, t u rning once, about 2 minutes.   Drain on

paper towel.   Cut e a ch piece c r osswise i n to 5 or 6 pieces; p lace in single l ayer

on heated platter.   Heat chicken bro t h, honey, lemon juice, c o rn syrup,

vinegar, 1 tablespoon vegetable oil, cat s up, garlic, 1/2 teaspoon salt, dash of w h ite pepper and t h e lemon peel to boi l in g .   Mix 1 t a blespoon cornstarch and

1 tablespoon water; stir into sauce.   Cook and stir until thickened, about 10 seconds.   Remove lemon peel.   Garni s h with lemon slices; pour sauce over chicken.   Makes 8 servings.

 

 

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------------------- - ---------------- CHICKEN CORDON BLEU

 

 

 

2 whole boneless chicken breasts

Salt and pepper to t aste

4 slices S wiss chee s e

4 slices c o oked ham, 1/8 inch thick

6 tbsp. fl o ur

2 eggs, beaten

1 tbsp. water

6 tbsp. fi n e dry bre a d crumbs

4 tbsp. butter

 

 

Remove skin from chicken breasts and discard.   Between two pieces of wax paper, flatten breasts with a wooden m a llet until quite thin.   Cut each into 2 pieces cr o sswise.   Season to taste with sa l t and pepper.   Lay a slice of

cheese a n d slice of ham on ea c h pie c e of breast and roll.   Mix eggs with water and dip chicken in egg, then in flour, then in egg again and finally in crumbs.   Melt butter in a flat b a king dish and bake chicken at 350 degrees

for 20 minutes or until lightly browned.   Makes 4 servings.

 

 

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------------------- - ---------------- NANA'S CHICKEN AND BISCUITS


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