Chicken Victory Recipes

Steps:

• 1. Heat oil in electric frying pan. Lay in chicken and brown both sides. With skin side up, sprinkle chopped onions, bacon pieces, broken up tomatoes, mushrooms and spices.
• 2. Cover frying pan and cook about 30 minutes at 300 degrees.
• 3. Remove chicken from pan and place on platter. Sieve out pieces of vegetables.
• 4. Add a little corn starch to thicken sauce slightly and pour over chicken. Garnish with fresh parsley.

Steps:

• Preheat oven to 400 degrees, dip chicken in egg then bread crumbs.
• In a 13x9" glass baking dish, arrange chicken and bake uncovered for 30 minutes.
• Remove dish from the oven and pour pasta sauce over chicken then top with cheese. Return dish to the oven and bake for another 10 minutes until chicken is done (juices run clear) and cheese is melted.

Steps:

• Bring chicken, water, wine and 1 teaspoon salt to boil in large pot, skimming surface. Cover; simmer until chicken is cooked through, about 25 minutes. Transfer chicken breast and thigh pieces to platter (leave remaining chicken and stock in pot). Remove meat from bones; cut into 1/2-inch pieces. Cover and chill meat. Return scraps and bones to pot.
• Cover stock and simmer 1 hour. Strain. Cool stock slightly. Chill overnight. Spoon fat off top and discard.
• Heat 2 teaspoons oil in large pot over medium heat. Add onion; sauté until golden, about 6 minutes. Add stock and bring to boil. Add potatoes, tomatoes, carrots, green beans and 1 teaspoon salt. Simmer 10 minutes. Add zucchini and corn; simmer until vegetables are tender, about 15 minutes. Stir in spinach and chicken meat. Simmer until chicken is heated through, about 3 minutes. Stir in basil. Season with salt and pepper.