Noreens Chicken Recipes

Steps:

• Place chicken breast halves in a baking dish, wrap 2 slices of bacon around each breast and bake at 400 degrees for approx 40 minutes or until juices run clear.
• Drain off fat.
• Sauce: In a sauce pan, melt 3 tblsp of butter, bring to boil and add 3 tblsp of flour, stir until blended, this will be the Roux.
• Reduce heat and slowly add 2 cups of milk, 1 tsp salt and 1/2 cup Parmesan cheese.
• Cook until thickened.
• Pour over chicken breasts and broil until brown and bubbly.
• It has had rave reviews at dinner parties!

Steps:

• Food writer Norene Gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave.
• In a soup kettle, combine chicken and salted water.
• Bring to a boil.
• Skim surface.
• Add carrots, celery, onion, dill and pepper to the hot broth.
• Cover and simmer until meat is tender and vegetables are cooked -- about two hours.
• Strain and refrigerate.
• Remove the fat that congeals on top and discard.
• Serve soup with noodles or rice, cooked separately or in the strained broth.
• Microwave method: Gilletz prefers this method, because all the ingredients and can be added at once and there is no need to skim the broth.
• In a bowl, pour boiling water over chicken.
• Trim off excess fat.
• Place chicken in a five-quart microwave-safe casserole.
• Cut carrots and celery into chunks.
• Add to chicken along with onion, dill and seasonings. cover with water.
• To prevent boiling over, take care water remains 1 1/2 inches below top of the casserole.
• Cover casserole and microwave at high (100 %) power for 30 - 35 minutes or until soup is boiling.
• Stir.
• Simmer at medium power for 25 - 30 minutes.
• Let stand covered for 15 - 20 minutes.
• Strain soup.
• Serve as above.