"The belly rules the mind."--Spanish Proverb

7 Quick and Skinny Sauces for your Chicken Recipe

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This recipe for 7 Quick and Skinny Sauces for your Chicken, by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sister & Walker Stevens
Added: Tuesday, July 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
CHICKEN CHIANTI
Blend 8 oz can Italian stewed tomatoes with 1 cup red wine and 1 small diced yellow onion. Serve with orzo and garlic sauteed string beans.

ROYAL RASPBERRY CHICKEN
Whisk 1/3 c raspberry jam with 2 T sherry vinegar and 1 t dried mint. Serve with couscous and steamed carrots.

PEKING CHICKEN
Stir together 1/3 c hoisin sauce 3 T apple juice, 1 t rice wine vinegar, and a crushed clove of garlic. Serve with brown rice and steamed brocoli.

ROMAN CHICKEN WITH ARTICHOKES
Mix 1 t grated lemon rind and 1/2 c chopped artichoke hearts into 1/3 c fat free Ceasar salad dressing. Serve with sauteed kale and baked acorn squash.

CREAMY CHICKEN MADRAS
Blend one 8 oz can of creamed corn with 1/4 c chicken broth and 2 t curry powder. Serve with wild rice and sauteed cherry tomatoes.

MARMALADE MUSTARD CHICKEN
Whisk 1/3 c orange marmalade together with 2 T Dijon mustard and 2 T orange juice. Serve with elbow noodles and steamed sugar snap peas.

CHICKEN SANTA FE
Blend 1 c salsa with 1 T fresh lime juice and 2 cloves of crushed garlic. Serve with light sour cream, black beans and sauteed mixed peppers.

Directions:
Directions:
When time and calories are of the essence, stir any of these sauces together, pour it over four 4 oz boneless, skinless chicken breasts in a non metalic casserole dish and bake (uncovered) at 375 for 30 minutes or until chicken is just cooked through.

 

 

 

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