Chicken Recipes

• 4 boneless, skinless Chicken Breast Halves
• 3/4 cup and 1 tbsp. All-purpose Flour
• 1 1/2 tsp. Salt
• 1 tsp. Paprika
• 1/2 tsp. Pepper
• 1/4 cup and 2 tbsp. Olive Oil
• 1 cup and 1/4 cup Marsala Wine
• 1 tsp. Salt
• 1 lb. (450 grams) Fresh Mushrooms, sliced

• In a shallow dish, combine 3/4 cup flour, salt, pepper and paprika.
• Pat-dry the chicken pieces and dredge in flour mixture.
• Heat 1/4 cup olive oil, in a skillet, over high heat.
• Reduce the heat to medium-high and sauté coated chicken breasts, until golden on both sides.
• Remove chicken breasts from the skillet and place in a baking dish.
• Bake the breasts for 20 minutes, uncovered, at 350° F (180° C).
• In the same skillet, put 2 tbsp. olive oil and let it get hot.
• Put mushrooms in the skillet and sauté, on high heat, for 5 minutes or until soft and golden-brown.
• Add 1 cup Marsala wine and 1 tsp. salt and let the mushrooms simmer.
• Take a small bowl, whisk 1 tbsp. flour with 1/4 cup Marsala wine.
• Pour the flour-wine mixture into the skillet with mushrooms.
• Cook till the mushroom sauce thickens. Keep the sauce warm while chicken breasts bake.
• Take out the baking dish, pour mushroom sauce over chicken breasts and bake for 10 more minutes.

• 4 pounds (2kg) Whole Chicken
• 8 ounces (250 gm.) Syrian Green Olives
• 2 Lemons
• 2 Onions
• Olive Oil
• 1 cup Chicken Soup
• 2 cloves Garlic
• Salt
• Freshly Ground Pepper

• Slice the lemon and cut the onions into rings.
• Mix olives, lemons and onions in a bowl.
• Place the chicken, on its back, in a deep roasting pan.
• Stuff half the olives, lemons and onions into chicken cavity. To make sure that stuffing does not come out, tie the chicken legs together.
• Tie the chicken wings to prevent the chicken's body from burning.
• Rub the outer area of the stuffed chicken with olive oil.
• Arrange the rest of the olives, lemons and onions around the chicken.
• Take a separate bowl and mix the soup, garlic, salt and pepper.
• Pour the mixture on top of and inside the chicken.
• Cook it in a preheated oven, at 400 degrees F, for 2 hours or until cooked through and nicely browned.

• 1.5 kg Chicken, cut into eighth pieces
• Paprika
• 1/2 cup Apricot Jam
• 1/2 cup Mayonnaise
• 1/2 tsp. Pepper
• 1 tsp. Garlic Powder

• Take a Pyrex dish and place the chicken in it. Sprinkle some paprika on it.
• In a separate small bowl, mix jam, mayonnaise, pepper and garlic powder.
• Pour the sauce, prepared in the above step, over chicken.
• Cover the chicken with aluminum foil, and let it marinate in the refrigerator for a few hours or overnight.
• Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
• Bake the covered chicken, for 45 minutes.
• Uncover it and bake for another 45 minutes.

• Salt and White Pepper (to taste)
• 4 to 5 whole Chicken Breasts (fresh/frozen)
• 1 box Grounded Soup Nuts (mandelen)
• 1 tsp. Ginger Paste
• 2 Eggs
• 6 ounces Apricot Preserves
• 1 cup Egg Substitute (optional)
• ½ cup White Wine
• 2 tbsp Margarine
• Sweet and Sour Sauce
• 1 tsp Fresh Lime Juice

• Preheat the oven to about 180°C.
• Wash chicken pieces with cold water and pat them dry using paper towels.
• Slice the chicken pieces into half.
• Blend the nut pieces, ginger paste, salt and pepper together.
• Whisk eggs and lemon juice together and empty the mixture in a pie plate.
• Coat chicken breasts with egg and lemon mix and then with the crumb mixture.
• Arrange all pieces of chicken in a single layer in a baking. Avoid Overlaying of the pieces.
• Combine margarine, wine and preserves in a microwave safe bowl, and microwave it on high power for 3 to 4 minutes.
• Alternately, you can use small saucepan for this purpose and bring the ingredients to a boil.
• Once done boiling or micro heating, pour the mixture over the chicken breasts.
• And bake the chicken for over an hour, until the pieces are brown and crisp.
• Serve hot with the delicious sweet and sour sauce.