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I haven't given you chicken recipes for a while so that's what it's about today, mainly using chicken breasts. First a couple of hints when preparing chicken for various recipes. It's must easier to cut strips or chunks if you partially freeze the chicken first. You can make a flour coating for chicken crispier and lighter if you mix a little cornstarch into the seasoned flour (using paprika, powdered sage, white or black pepper, perhaps a salt-free seasoning, etc.) Use 2 t. of cornstarch to 1/2 c. flour. You can get a nice cracker crumb coating by dipping the pieces in evaporated milk before rolling them in the crumbs. Let stand about 10 minutes before frying or sauteing. Why evaporated milk? Because it's thicker than regular milk, it sticks to the chicken better. When preparing chicken breasts for a meal, cook or grill extra pieces. Set some aside, cool and cut into strips or chunks to use in salads, chow mein, hot dishes, etc. Freeze pieces on a cookie sheet or plate. When frozen put in a container or freezer bag. It's good to go when you need cooked chicken for a recipe.

It's time for recipes.

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BREADED RANCH CHICKEN

1 c. crushed corn flakes, or Special K cereal

1 c. grated Parmesan cheese

1 pkg. Hidden Valley Ranch dressing powder

2 lbs., boneless, skinless chicken breast halves (about 8)

3/4 c. butter or margarine, melted

In a shallow dish, combine corn flakes, cheese and dressing powder. Dip chicken in butter, then roll in cornflakes mixture. Place in greased or sprayed 9x13 baking dish. Bake, uncovered, at 350 degrees for 45-50 minutes.

Makes 6-8 servings.

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COLORFUL CHICKEN

AND PASTA

1-1/2 lbs., boneless, skinless chicken breasts (about 6), cut into 3-inch strips

2 T. olive or canola oil

1 t. lemon-pepper seasoning (can use salt free)

1-16 oz. pkg. frozen California blend veggies

One 14-1/2 oz. can diced tomatoes, undrained

1/2 c. diced onion

1 t. dried basil leaves

1-6 oz. pkg. angel hair pasta

Shredded Parmesan cheese - optional

In a large skillet, saute the chicken in oil until lightly browned; sprinkle with the seasoning. Add frozen veggies, tomatoes, onion and basil. Bring to boil. Reduce heat, cover and simmer for 6-8 minutes or until veggies are tender. Meanwhile cook pasta according to package directions; drain. Serve with chicken mixture and Parmesan cheese.

Makes 6 servings.

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HERB ROASTED CHICKEN AND VEGETABLES

2-1/2 to 3 lbs., chicken, cut into serving pieces, skin removed

4 c. baby carrots or 2 c. carrots cut into 1/2" pieces

2 large onions, cut into 1/2-inch wedges

1/3 c. melted butter or margarine

1/4 t. dried rosemary leaves, crushed or 1 t. chopped fresh rosemary

1/4 t. salt

1/8 t. coarse ground pepper

Cooking spray (butter flavor if you have it)

In a 9x13 baking dish arrange chicken and veggies; drizzle butter over. Sprinkle with remaining ingredients. Bake at 425 degrees for 45 minutes. Remove from oven and lightly spray over all.

Makes 4-6 servings.

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GRILLED HONEY LEMON CHICKEN

1/2 c. lemon juice

1/3 c. honey

1/4 c. soy sauce

2 T. minced onion

4 garlic cloves, minced

2 t. dried parsley or 1 T. snipped fresh parsley

2 t. dried basil leaves

1 t. salt-free seasoning blend (such as Mrs. Dash)

1 t. white pepper

1 t. lime juice (if you don't have it, use lemon juice)

6 boneless, skinless chicken breasts

In a bowl, combine first 10 ingredient; with a wire whisk, mix well or use a covered container and shake well. Pour 2/3 c. marinade into a large re-sealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate at least 4 hours or overnight. Cover and refrigerate the rest of the marinade.

Drain and discard marinade from chicken. Coat grill rack with nonstick cooking spray before starting grill. Grill chicken, uncovered, over medium heat 12-15 minutes or until juices run clear, turning once and basting occasionally with reserved marinade.

Makes 6 servings.

TFD: The older you get, the more important it is to not act your age!

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