#1876 - Juicy Roasted Chicken

(by Shirley McNevich)

3lbs. of chicken pieces
salt and pepper to your taste
1 envelope Lipton recipe secrets onion mushroom soup mix
2 TBSP olive oil
1/2 cup hot water

Remove the rack from a roasting pan. Spray the roasting pan with Pam. Arrange the chicken pieces in the greased pan--salt and pepper the chicken. In a bowl add olive oil and soup mix--stir. Brush the soup mixture all over the chicken pieces. Bake at 425 degrees for 40 minutes or until chicken is no longer pink. Remove chicken from pan and place on a serving dish. Pour the hot water into the roasting pan--stir and scrape the brown bits from the pan. Use the brown bit/hot water mixture to pour over the chicken as a sauce.

#1391 - Crockpot Cranberry Chicken

(by Marg Naugle - friend)

3 to 4 lbs. chicken pieces
1/2 tsp. salt (or more to your taste)
1/4 tsp. pepper (or more to your taste)
1/2 cup chopped celery
1/2 cup chopped onions
1 - 16oz. can Ocean Spray whole cranberry sauce
1 cup Kraft BBQ sauce (or your favorite brand)

In a crockpot add BBQ sauce and cranberry sauce--stir. Add chopped onions, chopped celery, salt and pepper--stir until mixed. Carefully add chicken pieces and make sure they are covered with sauce. Put the lid on the crockpot--turn crockpot on high for 4 hours, OR turn crockpot on low for 6 to 8 hours.

#507 - Italian Fried Chicken

(by Shirley McNevich)

2 1/2 pounds raw chicken pieces
1/2 cup flour
2 beaten eggs
1 envelope Spatini spaghetti sauce mix (NOTE: Spatini has been discontinued and has now been replaced with Lawry's Original Style Spaghetti Sauce--you can see it here http://www.lawrys.com/main/product.aspx?ProductId=127 )
2/3 cup dry bread crumbs
2 TBSP chopped parsley
canola oil for frying

Put the flour in a bowl or plastic bag. In a separate bowl, beat the eggs and set aside. In a third bowl, mix Spatini sauce, bread crumbs and parsley. Dip each chicken piece in water, then coat in flour, then dip in eggs, then coat with Spatini mixture. Pour 1/4" canola oil in a skillet and turn stovetop heat on medium. When hot, brown each chicken piece on both sides. After both sides are browned, place a lid on the skillet, turn heat back to low and simmer for 20 minutes (turn pieces occasionally). Remove the lid and cook an additional 10 minutes (turn pieces occasionally).