Naples Valley Chicken Recipes

Steps:

• Preheat oven to 350 degrees. Lightly coat 8" or 9" square baking dish with cooking spray.
• FILLING:.
• Thinly slice celery and coarsely chop onion. In 12" skillet, melt 3 T butter and sauté 2 minutes. Pour into medium sized mixing bowl. In the same skillet, heat olive oil; add chicken breasts cut into ¾" cubes and 1 tablespoon of seasoning mix. Stir well and sauté just until chicken is no longer pink. Pour into mixing bowl with vegetables. Reserve 1 teaspoon of seasoning mix for the topping. Add remaining mix to bowl along with the next 7 ingredients. Stir gently to combine well. Pour chicken mixture into prepared baking dish.
• TOPPING:.
• In the same skillet, melt 2 tablespoons butter. Stir in Panko bread crumbs, sliced almonds and the 1 teaspoon of reserved seasoning mix. Toss just until well coated. Sprinkle topping on chicken filling mixture.
• Bake for 30 minutes until bubbly and topping is golden brown. Makes four generous, delicious servings.

Steps:

• Fry chicken breasts gently in butter on both sides.
• Place them in a flat dish and cover with a slice of ham.
• Fry onion in butter and place on top of chicken and ham.
• Then sprinkle thickly with grated cheese.
• Pour tomato purée into the pan with the chicken juices, fold in cream and season to taste.
• Heat and pour over chicken.
• Place in moderate oven 350°F/ 180°C/ Gas Mark 4 for 30 minutes.
• Serve with brown rice.