8 pieces boneless, skinless chicken breasts
1 pkg. onion soup mix
1 (8 oz.) bottle French salad dressing
1 can apricot halves (approximately 16 oz.)

Heat oven to 350 degrees. Mix onion soup, French dressing and juice from apricots. Set aside. Wash chicken breasts and place in an oblong (9 x 13) baking dish. Top chicken with liquid mixture and apricots. Bake for 45 minutes. Serve with rice.

Mix together: 3 c. cooked chicken broken in pieces
2 c. boned crab (2, 4 oz. pkgs.)
8 slices bacon, cooked crisp.

In a double boiler melt 6 tablespoons butter. Stir in 6 tablespoons flour then add the ingredients below.

1 1/2 c. chicken broth
3/4 tsp. paprika
1 sm. clove garlic
5 drops Tabasco
1/8 tsp. nutmeg
1 1/2 tsp. salt

Cover and cook 10-15 minutes stirring often. Add 1 cup sour cream. Mix and heat through. Add chicken, crab and crumbled bacon. Serve with peas and rice tossed with glazed walnuts. To glaze walnuts: Melt in a skillet: 2 tablespoons butter and 2 tablespoons Worcestershire sauce. Add walnuts and stir until walnuts are glazed. Mix
with peas and rice.

4 lb. fryer in pieces
2 c. fresh or frozen raspberries
2 tsp. cornstarch
1/2 c. sugar
1/2 c. cranberry-raspberry cocktail
1/8 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg

Broil chicken in a 9 x 13 inch baking dish to brown and partially cook. Bake at 350 degrees for 30 minutes. Drain the liquid. Cook the rest of the ingredients in a saucepan. Pour over the chicken and cook 1/2 hour more.

1 lb. boneless chicken breast cutlets
1 egg, beaten
Flavored bread crumbs
1 tbsp. olive oil
1 tbsp. margarine
3/4 c. chicken broth
1/4 c. water
3 tbsp. lemon juice
4.8 oz. mozzarella cheese, shredded

Preheat oven to 350 degrees. Dip chicken breast cutlets in egg and coat with bread crumbs. Heat olive oil and margarine in skillet; brown chicken. Place chicken in 9 x 13 inch dish. Combine chicken broth, water and lemon juice. Pour mixture over chicken. Liberally sprinkle cheese over chicken. Bake for 15-20 minutes until cheese melts. Serves 4.

4 half chicken breasts (skinned & boned)
2 cans (14 1/2 oz. each) DelMonte Italian style stewed tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano or basil crushed (I use basil)
1/4 tsp. hot pepper sauce (Tabasco sauce)
1/4 c. grated Parmesan cheese

Place chicken in baking dish. Bake covered 15 minutes in preheated 425 degree oven. Drain. Combine tomatoes, cornstarch, basil and pepper sauce. Cook stirring constantly until thickened. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes uncovered. Makes 4 servings.

1-3 lb. chicken pieces
1 tbsp. salt
1 bay leaf
1 c. olive oil
4 tbsp. butter
1/2 lb. sliced onions
1/2 c. vinegar

Rub chicken with salt and pepper. Brown in olive oil. Arrange onions over chicken. Add butter, bay leaf and vinegar. Cover and cook until done over low heat.

Chicken cutlets
Dijon mustard
Pecans crushed
Bread crumbs
Butter
Light cream
2 chicken bouillon cubes

Whip butter and Dijon mustard (3 to 1 Dijon to butter). Combine pecans and bread crumbs (50-50). Dip chicken in Dijon and butter mixture. Then coat with pecan/crumb mixture (pat down well). Bake at 325 degrees for 30 minutes in buttered dish.

–CREAM SAUCE–

1/8 c. flour
2 tbsp. butter
1 c. light cream
2 bouillon cubes
1 tsp. Dijon mustard

Melt butter. Add flour, then cream. Stir constantly over medium heat until sauce thickens. Add bouillon cubes. Stir until melted. Add 1 teaspoon Dijon mustard. (If sauce should get too thick, add more cream and Dijon to taste.)

2 lg. chicken breasts, split
1 (18 oz.) can peach halves
2 tsp. honey
2 tbsp. peach juice
1/2 tsp. garlic salt
1/2 tsp. ground ginger

Place chicken in baking dish and arrange peach halves in between. Drizzle peach juice and honey over the top.
Sprinkle with garlic salt and ginger. Bake at 325 degrees until done. Serves 3-4 persons.

In a saucepan melt 2 tablespoons butter. Add 2 cloves of garlic, crushed. Cook 4-5 minutes. Then add ingredients listed below.

1 c. catsup
2/3 c. chili sauce
4 tbsp. brown sugar
4 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. celery seed
1/2 tsp. salt
Dash of Tabasco (optional)
6 thin slices of lemon

Bring to a boil. Place chicken in a shallow pan. Pour boiling sauce over it. Bake at 350 degrees for 1 hour, basting often with sauce. Alternative method: Cover chicken and sauce and bake at 200 degrees for 2 hours, uncover and bake at 450 degrees for 20 minutes.

1 pkg. dry onion soup mix
1 sm. bottle Russian dressing (the pink kind)
1 (8-10 oz.) jar apricot preserves

Pour over skinned chicken pieces. Bake at 350 degrees for 1 1/2 hours.