Cherry Chicken, Lemon Chicken, Orange Chicken, Pineapple Chicken

Cherry Chicken

  • 2 lb. boneless chicken breasts
  • 2 Tbsp. vegetable oil
  • 1 21 oz. can cherry pie filling
  • ½ cup dry white wine
  • ½ cup orange juice
  • ¼ cup brown sugar
  • ½ teas. salt
  • ¼ teas. ground allspice
  • ¼ teas ground cloves
  • ¼ teas. nutmeg
  • Salt & pepper to taste

Place oil in skillet and heat over medium heat. Add chicken breasts to the oil and brown the chicken on both sides. Season with salt and pepper to taste. After the chicken breasts are browned drain off the excess oil. In a bowl combine the cherry pie filling, the white wine, brown sugar, ½ teas salt, allspice, cloves and nutmeg. Pour this mixture over the browned chicken. Cover the pan, lower the heat and simmer the chicken for 20-25 minutes or until chicken is tender.

Lemon Chicken

  • 1 cut up chicken (about 2 ½ lbs.)
  • 1/3 cup lemon juice
  • 1/8 teas. garlic powder
  • ½ teas. basil
  • ½ cup chicken bouillon
  • 1 lemon
  • ½ teas. paprika
  • 3 Tbsp. vegetable oil
  • Salt & pepper to taste

Combine the garlic powder with the salt and pepper and sprinkle over the chicken pieces. Preheat oven to 350 degrees F. Zest the lemon to obtain 1 ½ tea spoons of grated lemon peel. Squeeze the lemon to obtain one-third cup lemon juice (or use purchased real lemon juice instead). Spray a shallow baking pan with cooking spray. Place the chicken in the pan with the skin side down. In a bowl combine the basil, lemon juice, chicken bouillon, grated lemon rind, paprika and oil. Pour this mixture over the chicken. Place pan with chicken in preheated oven and bake uncovered for 30 minutes. Turn chicken over and baste with the pan drippings. Bake for an additional 30-40 minutes or until chicken is tender.

Orange Chicken

  • 1 cut up chicken (about 3 lbs.)
  • ½ cup orange marmalade
  • 1 11 oz can mandarin oranges
  • salt & pepper to taste

Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with cooking spray. Place the chicken in the prepared pan and season with salt and pepper. Place baking pan in preheated oven and bake the chicken for about 35 minutes. Remove pan from oven and drain the excess liquid from the pan. Turn chicken over. Combine the orange marmalade and mandarin oranges in a small bowl and mix. Pour the orange mixture over the chicken. Return pan to oven and continue to bake for 20-25 minutes or until the juices of the chicken run clear.

Pineapple Chicken

  • 4 boneless chicken breasts
  • 1 8 oz. can sliced pineapple
  • ½ cup Italian salad dressing
  • 2 Tbsp. olive oil

Drain the pineapples. Pour the salad dressing into a plastic zip bag and place the chicken in the bag and shake to coat. Heat the oil in a large skillet over medium-high heat. Add the chicken breasts to the hot oil and cook about 6 minutes on each side. You want the juices of the chicken to run clear. Remove chicken from the pan and keep warm. Add the pineapple slices to skillet from which you removed the chicken and cook the pineapple slices until lightly browned on each side. Place the cooked pineapple slices over the cooked chicken breasts and serve.