Mustard-Covered Chicken Breasts
Chicken Kiev
Chicken in Honeyed Tomatoes
Swiss Chicken Cutlets
Barbecued Chicken
Chicken Stir Fry
Coq au Vin

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  1. Flatten the chicken breasts.
  2. In a nonstick skillet, slowly and lightly brown each breast on both sides; place breasts in a lightly greased baking pan; do not overlap or stack the chicken.
  3. Spread mustard over chicken. Bake at 350° F for 10 minutes.
  4. Top with mushrooms and pour stock into baking pan. Sprinkle with the parsley, cover tight and return to oven and bake 20 minutes more.

Serves 4.


  1. Combine the margarine, parsley and garlic powder in a bowl; stir to blend. Place in freezer until slightly firm, then roll in plastic wrap to form a roll one inch in diameter. Freeze the roll.
  2. Surround each chicken breast with plastic wrap. Pound and flatten the chicken witha rolling pin until 1/4-inch thick.
  3. Cut frozen margarine roll into 4 sticks; place a stick at the edge of each breast. Fold ends over and roll up jelly-roll style; press seam to seal.
  4. Combine egg whites with water and beat slightly. Coat each chicken roll by dipping all sides in flour, then egg white mixture and then bread crumbs until completely covered. Refrigerate for at least an hour.
  5. Fry the rolls in deep oil at 375° F for 5-6 minutes or until golden brown; drain.

Serves 4.


  1. Flatten chicken breasts slightly by pounding on them between two pieces of waxed paper. Sprinkle both sides with salt and pepper.
  2. Heat oil in large skillet over medium heat. Working in batches, cook chicken breasts about 3 minutes per side, until browned. Remove and keep warm.
  3. In same skillet, cook onion and garlic until soft, about 3 minutes. Stir in tomatoes, wine, honey, thyme and tarragon. Simmer sauce about 15 minutes, or until thick.
  4. Return chicken to sauce; add olives. Cover and cook another 3 minutes. Season with salt and pepper, if desired.
To serve, divide chicken and sauce evenly between serving plates. Sprinkle with parsley.

Serves 6.


  1. Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie securely with a string.
  2. On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat.
  3. In a large nonstick skillet, melt margarine over medium heat. Add cutlets; cook, turning frequently until golden, about 3 minutes.
  4. Add broth, wine and dried oregano to skillet. Increase heat; bring to a boil. Reduce heat to medium-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10-12 minutes.
  5. Place on a serving plate; remove string. Garnish with parsley and oregano sprigs.
Best served over rice.

Serves 4.


  1. Preheat broiler, heat a charcoal grill until coals form white ash, or preheat a gas grill to medium.
  2. To prepare sauce, in a small saucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic and thyme. Mix well. Bring to a boil over medium-low heat. Cook, stirring frequently until thickened, about 5 minutes. Remove from heat; stir in pepper.
  3. Brush tops of chicken pieces lightly with sauce. Place chicken, sauce-side down, on foil-lined broiler pan or grill rack. Brush other sides lightly with sauce.
  4. Broil or grill 3 inches from heat, basting with remaining sauce and turning until no longer pink in the center, about 5-7 minutes per side. Let chicken stand for 5 minutes befor serving.

Serves 4.


  1. In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover and chill for 2 hours.
  2. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside.
  3. In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; stir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture.
  4. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.

Serves 4.


skillet method:

  1. Coat a nonstick skillet with the spray; slowly brown the chicken. Remove the chicken and set aside.
  2. Sauté shallots, carrots, garlic and mushrooms in the skillet until lightly browned.
  3. Return the browned chicken to the skillet and add the remaining ingredients. Cover and simmer for 20-30 minutes or until the chicken is tender.

oven method:
  1. After browning the chicken as directed above, remove chicken and place in a 2-quart casserole.
  2. Sauté the shallots, carrots, garlic and mushrooms in the skillet until Lightly browned. Add the remaining ingredients and cook for 3 minutes.
  3. Pour the sauce over the chicken. Cover and bake at 350° F for an hour or until chicken is tender.

Serves 12.