2 tsp. Dijon style mustard

1 garlic cl o ve, crushed or garlic salt to taste

1 tbsp. minced parsley

1 tsp. lemon juice

1/4 c. fi n e dry bread crumbs

 

 

1/4 c. grated Parmesan cheese

 

 

Cut chicken breasts into 3/4 inch cubes.   In medium skillet, melt butter. Stir mustard, garlic, pars l ey, lemon juice i n .   A dd chicken.   Saute o v er medium

heat 5-10 minutes, turning ch ic ken constantly.   Add bread crumbs and Parmesan cheese and coat chicken e v enly.   Spoon in t o serving dish.   Serve warm or as an hors d'oeuvre or with rice a s a main dish.

 

 

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YOGURT CHICKEN PAPRIKA

 

 

 

 

 

3 tbsp. margarine

1 1/3 c. th i nly sliced onion

1 tbsp. paprika

2 1/2 to 3 lb. broiler-fryer chicken, cut up

1 tsp. salt

1 c. hot w a ter

1 chic k en bouillon c u be

1/4 tsp. pepper

1 tbsp. cornstarch

1 tbsp. cold water

8 oz. carton plain yo g urt

 

 

Saute onion in margarine until g olden; b l end in paprika.   Add chicken, brown well.   Dissolve bouillon cube in hot water, add to sk i llet with s a lt and pepper. Cover and simmer 35-45 minutes until chicken is very tender.   D issolve


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