from: Jess Nichols
Ingredients
Boneless, skinless chicken breasts
1 bottle Italian dressing (I like Wishbone best)
Directions
Preheat oven to 350°
Clean chicken. Place chicken in a glass baking dish about an inch apart. Pour Italian dressing over the chicken, making sure that spices lay on top of the chicken.
Bake the chicken for about 35 minutes, turning once when they're about halfway done. Depending on your oven and the thickness of your chicken, it may be done as early as 20 mintues into cooking.
from: 101
Ingredients
6 boneless skinless chicken breast halves or thighs (about 1.5 lbs)
½ cup raspberry preserves (fruit only type)
½ cup frozen pineapple juice concentrate, thawed
½ cup soy sauce
2 tablespoons rice wine vinegar
½ teaspoon chili powder
½ teaspoon curry powder
½ teaspoon garlic powder
¼ cup fresh raspberries, mashed
Garnish: ¼ cup fresh raspberries
Directions
Place chicken in a large baking pan. In a small bowl, combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder, and ¼ cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refrigerator for 2 hours or up to over night.
Heat oven to 350 degrees. Remove baking pan from refrigerator and place in oven. Bake, covered 30-40 minutes. Remove from oven, transfer chicken to serving platter and to p with pan juices. Garnish with remaining raspberries.
from: meals.com
Ingredients
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth
Directions
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth
from: Everyday Food, Jan/Feb 2003
Ingredients
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth
Directions
Heat the broiler. Put the fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add the parsley, brown sugar, ¾ teaspoon salt and 1 teaspoon pepper to the bag and shake to mix.
Press the mixture onto the skinless side of the salmon. Broil the salmon, skin side down, until it is no longer red in the center, about 8 minutes.
Flake the fish with a fork. Meanwhile, in a large pot of boiling slated water, cook the pasta according to its directions until al dente, about 13 minutes. Reserve ½ cup of the cooking water and drain the pasta. Return it to the warm pot, add the spinach and toss.
In a bowl, mix together the sour cream, lemon juice to taste, ½ teaspoon salt, and 2 tablespoons pasta water.
Put the pasta on plates, top with salmon, and drizzle with the sour-cream mixture. Or simply toss the pasta and spinach in the pot with the salmon and sour-cream mixture, adding pasta water as needed, and serve.