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It’s National Chicken Month and that’s what the recipes are about today. Chicken is basically easy to prepare, has a lot of versatility and is generally less expensive than most other meats. Chicken breasts seem to be the most popular choice of “parts” of the chicken and for myself. I’ll take dark or light meat.

When I was a youngster and lived on a small farm we raised chickens for eggs and for Sunday dinner. The bad part about that was, mom would butcher the chickens in the early morning and dunk them in a pail of boiling water, then we had to pull the feathers off. Now, there is an odor that was an odor! You, who raise chickens, know all about that.

The other part that I remember was the chicken flopping all over the yard after its head was cut off. Oh yuck––enough of that talk. I hope I didn’t spoil your appetite for maybe fixing chicken for dinner tonight.

Anyway, I have some good recipes, at least I think they’re good, to share with you. So, let’s get started.

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This is a favorite of ours, especially in the cooler months when the oven is shared with other things that can be baked at the same time –– potatoes, veggies, breads, etc.

OVEN BARBECUED

CHICKEN

one 3 lb. frying chicken, cut up

cooking spray

1 c. ketsup

3 T. minced fresh onion or 1 T. dried minced onion

1/4 c. firmly packed brown sugar

1-1/2 T. lemon juice

1-1/2 T. Worcestershire sauce

1/4 t. ground ginger

Wash and pat dry chicken pieces. Line a 9x13 baking pan with foil; spray with cooking spray. (My choice is to use the “release” kind of foil and the food won’t stick to it.” Put chicken pieces in the pan and lightly spray the chicken.

In a small saucepan combine rest of ingredients; mixing well. Heat over medium heat, stirring until hot. Pour evenly over chicken; cover tightly with foil. Bake at 400 degrees 35 minutes. Uncover and bake additional 20 minutes or until chicken juices run clear when pierced with a knife or fork.

NOTE: You can “short cut’ your prep time by using your favorite BBQ sauce. Makes 4-5 servings.

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Another baked chicken recipe. Again, add potatoes and make a batch of muffins that bake at the same temperature.

HONEY-TERIYAKI GLAZED CHICKEN

4 boneless, skinless chicken breasts (can use fresh or frozen)

1-8 oz. can pineapple slices, in its own juice

1/4 c. honey

1-1/2 t. soy sauce (I use lite)

1/4 t. garlic powder (can use one medium clove garlic minced very small)

Wash and pat dry chicken pieces. Drain pineapple (save the juice). Combine 2 T. pineapple juice with rest of ingredients; set aside.

Put chicken in sprayed, foil lined 9x13 baking pan. Arrange pineapple slices on top of chicken. Drizzle sauce over chicken and pineapple. Cover loosely with foil. Bake at 400 degrees, 45 minutes. Uncover and bake additional 10 minutes or till juices run clear. Spoon sauce over chicken. Serve with wild, brown or white rice. Makes four servings.

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And, yet another baked chicken recipe. Baking is much better for us than frying, so there you go!

BAKED PARMESAN

CHICKEN

1 cut-up frying chicken

3/4 c. cornflake crumbs

1/4 c. grated parmesan cheese

3/4 t. onion salt or use 1/4 t. onion powder

melted butter or margarine (about 1/4 c.)

1 egg, beaten with 1 T. water

Wash and pat dry chicken; set aside.

In a small bowl, combine rest of ingredients, except chicken.

Turn mixture into a shallow dish (pie plate works great). Line a 9x13 pan with foil. Brush foil with melted butter. (Can use cooking spray and skip the butter.)

Dip chicken pieces in beaten egg, then coat chicken on both sides with cornflake crumbs. Put in baking pan, drizzle with about 2-3 T. butter. Bake uncovered at 375 degrees 60-65 minutes or until juices run clear. Makes 4-5 servings.

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This is a top-of-the-stove deal ready in about 20 minutes.

SKILLET CITRUS CHICKEN

4 boneless, skinless chicken breasts

1 T. cornstarch

1 T. canola

1 T. olive oil

1/3 c. stir-fry sauce (kikkomen recommended) and water

4-1/2 t. sugar (can use granular sugar sweetener)

2 T. fresh grated lemon peel and lemon juice

Lightly coat chicken with cornstarch.

In large skillet, heat oil over medium-high heat. Add chicken and cook until browned, about 4 minutes on each side. (If browning too fast, lower heat to medium.) Meanwhile, combine rest of ingredients in small bowl. Pour over chicken in pan. Cover and simmer 10 minutes or until chicken is no longer pink in center. Spoon sauce over chicken occasionally as it cooks. Makes four servings.

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Thought for the day: The older generation thought nothing of getting up at 5 a.m. every morning and the younger generation doesn’t think much of it either.

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