Braised Balsamic Chicken

This recipe is another really easy chicken dish that you can make at the last minute.  I like to serve it with rice, but you can also try it with pasta.

Ingredients:

6 skinless, boneless chicken breast halves
Ground black pepper, to taste
1 tsp. garlic salt
2 Tbs. olive oil
1 Onion, thinly sliced
1/2 C. balsamic vinegar
1 (14.5 oz.) can diced tomatoes
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried rosemary
1/2 tsp. dried thyme

Directions:

1. Season chicken breasts with ground black pepper and garlic salt.  Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary, and thyme.  Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Orange Baked Chicken

This Orange Baked Chicken recipe comes from my mom.  It is really good and easy to make, using only a few ingredients.

Ingredients:

2 lbs. (1 Kilo) bone-in Chicken (We like dark meat, so I used chicken legs and thighs)
Flour
Oil for Frying
1 Large Onion, chopped
2 Cups Orange Juice

Directions:

1. Rinse chicken off and dip into a bowl of flour to coat chicken.  Place coated chicken into a pan of hot oil (not deep fry, just enough oil to brown each side of chicken) and fry until browned but not cooked through.  Remove from oil and place chicken into an oven-safe pan.
2. Drain the grease from the pan, leaving any crusty pieces in the pan.  Fry chopped onions until lightly brown.  
3. Remove from heat and pour orange juice into pan with onions.  Mix and pour over the chicken.
4. Bake at 350 F, covered, for 45 minutes.
5. Remove cover and bake an additional 15 minutes until top of chicken is crisp.
6. Serve with potatoes or rice.

Chicken Tetrazzini

This recipe fills 2 (8x13 in.) pans.  If that's too much for your family, eat one and freeze the other for another time!  This recipe is really good if you have any cooked chicken leftovers.  For this recipe, I use my Condensed Cream Soup Recipe.

Ingredients:

1 (16 oz.) pkg. spaghetti

½ C. chicken broth

4 C. chopped cooked chicken breast

1 (10 ¾ oz.) can cream of mushroom soup

1 (10 ¾ oz.) can cream of chicken soup

1 (10 ¾ oz.) can cream of celery soup

1 (8 oz.) container sour cream

1 (6 oz.) jar sliced mushrooms, drained

1 small jar diced pimentos

½ C. (2 oz.) shredded Parmesan Cheese

Salt & Pepper

2 C. (8 oz.) shredded Cheddar Cheese

Directions:

1. Prepare vermicelli according to directions, return to pot & toss with Chicken Broth.
2. Stir together: cooked chicken, & next 8 ingredients in a large bowl.
3. Add vermicelli & toss well.
4. Spoon mixture into 2 lightly greased baking dishes.
5. Sprinkle evenly with Cheddar Cheese.
6. Bake, Covered, 350 deg. For 30 min., then uncovered for 5 min. more or until cheese is bubbly.