Notes --

Total - 8 *

Herbed Chicken Thighs with Glazed Bananas
3 pound chicken thighs, skin removed
1/2 t. paprika
1 large garlic clove, chopped
1 large shallot, chopped
1 T. fresh rosemary or 1 t. dried
1 t. unsalted butter
1 t. light cooking oil
2 medium bananas, diagonally sliced
2 T. lemon juice

Rosemary sprigs for garnish
    Sprinkle thighs with paprika, set aside. Mince together garlic, shallot and
rosemary, set aside. In large skillet, heat butter and oil until bubbly, over
medium high heat. Add garlic mixture and saute, about 4 minutes. Add thighs.
Cook about 10 minutes, until browned. Turn chicken and reduce heat. Cover and
cook 25 to 30 minutes or until chicken is tender. Place chicken on serving
platter and keep warm. Add bananas to skillet and saute about 5 minutes or
until glazed and hot. Spoon bananas over chicken. Add lemon juice to skillet,
stirring constantly, scrapping up browned bits. Drizzle sauce over each piece
of chicken and bananas. Serves 4.
Nutritional information per serving: 315 cal, 30 g pro, 15 g fat, 15 g
carb.

Orange Glazed Roast Chicken
4 to 5 pound roasting chicken
1 18 oz Kraft Barbecue Sauce
1 18 oz jar Kraft Orange Marmalade
    Preheat oven to 325 degrees. Place chicken, on rack in baking pan. Add
barbecue sauce and orange marmalade to medium sauce pan. Stir well and heat
until just hot, not boiling. Baste chicken with sauce. Bake 2 hours or until
meat thermometer reaches proper temperature. Can baste chicken with sauce
once or twice during cooking time or wait until chicken is done and removed
from oven to baste before serving. Any remaining sauce can be served on the
side. Serves 8 to 10.

Peach Chicken with Biscuits
1/2 c. unsalted butter
1/2 c. Bisquick baking mix
1 t. salt
1 t. paprika
2 1/2 to 3 pounds broiler-fryer chicken, cut up
whole cloves
1 16 oz. can peaches, halved
2 c. Bisquick baking mix
1/2 c. cold water
    Preheat oven to 425 degrees. Spray a 13 inch by 9 inch by 2 inch baking
dish with no-stick cooking spray. In large skillet, melt butter over medium
high heat. Blend in 1/2 c. baking mix, salt and paprika. Coat chicken pieces
in this mixture. Place chicken in baking dish. Bake chicken, uncovered for 35
minutes. While chicken in baking: Insert a clove into each peach half. Place
on dish and set aside. In medium bowl, stir 2 c. baking mix and water into a
soft dough. Smooth dough into ball. Knead on floured surface 5 times. Roll
dough out to 1/2 inch thick. Cut circles with floured 2 inch cutter. Remove
chicken from oven. Move chicken to one side of dish. Remove excess fat from
dish. Arrange chicken in dish with peaches on top. Place dough circles on top.
Return to oven and bake another 15 to 20 minutes or until biscuits are light
brown and chicken is tender. Serves 4.

Polynesian Pineapple Boats with Chicken
1 medium pineapple, rinse outside of pineapple well under cold water
1 pound chicken, cooked, cooled, cut in chunks
1/4 pound pea pods
1 11 oz. can mandarin oranges, drained but reserve syrup
1/2 c. Creamy Cucumber Dressing
    Cut pineapple in half lengthwise and in half again. Cut fruit from shell.
Reserve fruit shell. Cut pineapple into chunks. In medium bowl, combine 1 c.
pineapple chunks, chicken, pea pods and oranges. Add cucumber dressing
blended with 2 T. reserved syrup. Toss well. Spoon into reserved shells.
Chill for 1 hour or longer. Serves 4. 330 calories per serving.

Peachy Chicken Casserole
1 6 oz. can peach slices in juice
2 t. cornstarch
1/8 t. ground ginger
dash nutmeg
1/2 c. celery, chopped
2 c. chicken, cooked, skin and bone removed, chopped
1/2 c. Swiss cheese, cubed
6 oz. water chestnuts, drained, rinsed, sliced
2 T. pimento, chopped
    Drain peaches. Reserve 1/2 c. of juice. Place peaches in 10 by 6 inch baking
dish that has been sprayed with no-stick cooking spray. In medium saucepan,
over low heat, combine reserved juice, cornstarch and seasonings. Cook and
stir constantly until thick and clear. Allow to cool. In medium bowl, combine
chicken, cheese, water chestnuts, celery, pimento and sauce. Mix lightly. Add
to baking dish on top of peaches. Bake for 30 minutes. Serves 6.

Chicken with Tangerine-Honey Glaze
3 c. tangerine juice or tangerine-orange juice, not from concentrate
5 fresh thyme sprigs
1/4 c. wildflower honey
Kosher salt & pepper
3 T. Spanish paprika
1 T. ground cumin
1 T. dry mustard powder
2 tsp. ground fennel seeds
2 T. canola oil
4 boneless, skinless chicken breasts, about 8 oz. each
2 green onions, thinly sliced, for garnish
    Preheat the oven to 325 degrees. Combine the juice and thyme in medium
sauce pan. Bring to a boil over high heat. Cook, stirring occasionally, until
thickened and reduced to about 1/2 c. Remove the thyme stems and discard.
Whisk in the honey until incorporated. Season with 1/2 t. of salt and 1/4 t. of
pepper. Transfer to a bowl and let cool to room temperature. Stir together
the paprika, cumin, mustard powder, fennel, and 1 t. each of salt and pepper in a
small bowl. Brush both sides of the chicken with the oil and season with salt
and pepper. Rub the top of each breast with some of the spice rub. Place in a
baking dish, rub-side down. Cook until they are lightly golden brown and a crust
has formed, about 50 to 60 minutes. Remove from the oven. Brush liberally with
some of the glaze and apply more of the spice-rub. Cover loosely with foil. Let
rest 5 minutes before serving.

Cherry Chicken
4 6 oz. boneless skinless chicken breasts
1 c. low sodium chicken or vegetable broth
3 T. unsalted butter
1 small chopped red onion
1/2 c. white wine
3 T. extra virgin olive oil
1 T. fresh thyme
2 chopped celery stalks
1/3 c. dried cherries
    Heat large skillet over medium high heat with 2 T. oil. Season chicken with
half the thyme. Add chicken to skillet. Cook until done, turning once or twice.
Remove from pan and refrigerate. Add remaining 1 T. oil to pan. Add onions and
celery. Cook 4 minutes. Add wine. Cook 2 minutes. Add broth, dried cherries and
remaining thyme. Cook 5 minutes. Turn heat off. Add butter and stir until
completely melted. Add chicken and stir to coat with sauce. Serve with green
salad. Serves 4.

Cherry Almond Chicken
6 chicken thighs, skinless, boneless
1 small jar of cherry preserves
1/3 c. almonds, finely crushed
    Rinse chicken with cold water and shake off excess water. Remove excess
fat, if desired. Place chicken in medium bowl. Add half of cherry preserves. Stir
to coat chicken with preserves. Cover and refrigerate for a few hours or
overnight to marinate. When ready to cook: Preheat oven to 325 degrees. Spray
medium glass baking dish and lid with no-stick cooking spray. Rinse each piece of
chicken to remove preserves. Place chicken in baking dish. Spoon remainder of
fresh preserves on chicken. Sprinkle crushed almonds over preserves. Cover
with lid. Bake for 70 minutes or until done. Serve hot.