Recipes to Live by

4 chicken breasts   1 1/2 lb. broccoli (2 bunches)  1/2 teaspoon curry powder   1 can cream of mushroom soup   1 can cream of celery soup   1/2 cup mayonnaise     1. Boil chicken until tender, debone.  Poaching will make it more tender. Chicken thighs are tastier than chicken breasts.   2. Boil broccoli 5-7 minutes and cut into equal length spears.   Mix in other   ingredients and pour in 9x13 standard sized casserole dish.sprinkle with cheddar cheese if desired.     3. Bake at 350 degrees for 30-45  minutes.

ACTIVE TIME 10 MIN TOTAL TIME 35 MIN  4 SERVINGS 4 tablespoons soy sauce 4 tablespoons brown sugar 4 tablespoons thawed orange juice concentrate  4 garlic cloves, minced 1 teaspoon finely grated orange zest 2 teaspoon minced fresh ginger 1.5 teaspoons kosher salt 1/2 teaspoon freshly ground pepper Four 1/2-pound bone-in chicken breast halves, with skin Note:  Combine ingredients and pour marinade over chicken for at least two hours before baking. 1. Preheat the oven to 500. In a medium bowl, combine the soy sauce with the brown sugar, orange juice concentrate, garlic, orange zest, ginger, salt and pepper. Add the chicken breasts and turn to coat. Transfer the chicken to a baking dish, skin side up. 2. Roast the chicken in the center of the oven for 25 minutes, basting with the sauce 4 times, until the chicken is just cooked through and nicely glazed. Turn on the broiler and broil the chicken until browned, about 2 minutes.  ...

2 tablespoons butter 1/2 onion thinly sliced  2 cloves garlic, minced 4 boneless, skinless chicken thighs 1 cup flour Cream of Mushroom soup 1/2 can milk 1 teaspoon paprika 2 teaspoons seasoning salt 1 teaspoon salt 1 teaspoon garlic salt 1/2 teaspoon pepper Egg Fry butter in skillet on medium heat.  Add onion and cook 3 minutes, stirring occasionally.  Saute garlic then turn heat low while breading the chicken thighs.  Mix the flour, seasoning salt, paprika, salt, and pepper together. In another bowl, crack an egg.  Beat the egg.  Dredge the chicken in the flour mixture then coat it with egg before frying.  Turn the heat back up to medium.  Fry 7-8 minutes each side or until golden brown.  Add cream of mushroom soup with milk.  Cover and let simmer 10 minutes.  Serve with rice and a vegetable.