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It's National Chicken Month. What can I tell you that you don't already know? How about the nutritional content of chicken breasts? Half a chicken breast contains 142 calories, fat gram -3, cholesterol - 73 milligrams, sodium - 63 milligrams, protein - 27 grams, and iron - 1 milligram. This is half breast with skin removed. This sounds like we should be eating more chicken compared to other meats. So, lets do chicken recipes using chicken breasts.

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OVEN BARBECUED

CHICKEN

4 boneless, skinless chicken breasts

2 T. firmly packed brown sugar

1/2 c. diced onion

1/4 t. salt

1/8 t. pepper

1 garlic clove, minced

1/2 c. catsup

1/4 c. vinegar

1/4 c. water

1 t. worcestershire sauce

In ungreased 9x9-inch baking pan, arrange chicken breasts. If breasts are large, use a 9x13-inch pan. In a small saucepan, combine remaining ingredients; heat over medium heat to boiling, stirring often. Pour over chicken. Bake, uncovered at 375 degrees for 30 minutes. Turn chick over and spoon sauce over. Bake 10-15 minutes longer or until tender. If necessary, add 2-3 T. water to sauce to prevent sticking.

Note: I use "Reynold Release foil and the chicken won't stick.

Makes 4 servings.

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CHICKEN AND NOODLE CASSEROLE

5 c. medium egg noodles, uncooked

1/4 c. butter or margarine

1/4 c. flour

1 c. milk or light cream

1/2 t. salt

10-3/4 oz. can chicken broth

4 c. cooked, cubed chicken breast (3 chicken breasts)

1-4 oz. can mushroom stems and pieces undrained

1 c. buttered bread crumbs

1/4 c. grated Parmesan cheese

Grease a 2-1/2 qt. casserole. Cook noodles as directed on package; drain. In medium saucepan, melt butter; blend in flour. Stir in milk, salt and chicken broth. Cook until thickened, stirring constantly. In a large bowl, combine chicken, mushrooms and noodles. Pour sauce over chicken mixture; stir to combine. Turn mixture into casserole dish. Sprinkle with crumbs and Parmesan cheese. Bake at 350 degrees for 1 hour or until center is bubbly and top is lightly browned.

Makes 6-8 servings.

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SKILLET CHICKEN AND RICE

4 oz. can mushroom stems and pieces

1 t. chicken bouillon granules

1 small onion, diced

1/4 c. butter or margarine

2 T. flour

1 - 1/2 uncooked quick-cooking rice (Minute rice)

3 c. cubed cooked chicken breast (2 large chicken breasts)

1/4 c. chopped pimiento

2 T. chopped, fresh parsley

1/2 t. salt

1/4 t. pepper

Drain mushrooms, save liquid. Add enough hot water to mushroom liquid to measure 1-1/2 c; add bouillon. In large skillet, cook onions and mushrooms in butter until onions are tender; add mushrooms, stirring to combine. Stir in butter; add bouillon and cream. Heat mixture until it boils and slightly thickens, stirring constantly. Add remaining ingredients. Simmer, covered, over medium heat, cover 15 minutes or until rice is tender.

Makes 6 servings.

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BAKED CHICKEN POUPON

4 T. Grey Poupon Mustard

2 T. water or vegetable oil

3/4 t. garlic powder

1/2 t. Italian seasoning

4 chicken breasts

Mix mustard, oil, garlic powder and seasoning in a large bowl. Dip chicken in mixture to coat. Place in 9x9 or 9x13 baking pan. Bake at 375 degrees for 30-35 minutes or until done.

Makes 4 servings.

TFD: Laughter is a tranquilizer with no side effects!

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