Roast your favorite veggies in a 425 oven until done.
Spread marina sauce or white pizza sauce on a pita bread, top with the roasted veggies and cheese and put back in the oven until the pita is crisp and the cheese is bubbly which should be about 10 minutes.
Take 4 bone-in chicken breasts & place 2 garlic cloves under the skin. Rub the breasts with olive oil & season with salt & pepper & oregano.
Place 4 lemons sliced in a lightly greased 13 x 9 baking dish & arrange the chicken breasts over the lemon. Sprinkle about 20 pitted greek or black olives around.
Bake at 350 degrees for 45 minutes. Sprinkle with Feta cheese & serve.
Place 1 medium unpeeled sliced apple in a baking pan. Sprinkle with 2 tbsp of brown sugar and 1/2 tsp of cinnamon.
In a frying pan brown 2 pork chops in a little hot oil about 3 minutes on each side.
Place the pork chops in a single layer over the apples. Season with 1 tsp of sage.
Cover & bake at 350 degrees for 45 minutes.
Place chicken pieces in seasoned flour & coat well.
Brown chicken in a skillet & place in a sprayed baking pan.
Combine 1 cup of barbecue sauce & 1/2 cup of orange juice.
Pour over the chicken & cover & bake at 350 degrees for 45 minutes. Spoon sauce over the chicken & bake uncovered for an additional 20 minutes.
Mix 1/4 cup of white wine & 1 can of cream of chicken soup.
In a 2 quart casserole dish layer 6 deboned chicken breasts with 6 slices of swiss cheese, the soup mixture & top with 1 cup of herb stuffing.
Pour 1/4 cup of melted butter on top. Bake at 325 degrees for 1 hour.
Combine 1 cup of milk & 1 egg in a bowl.
Season 3 pounds of cut up chicken.
Shake the chicken in seasoned flour in a plastic zip top bag.
Dip each piece in milk & then back in the flour.
Heat about 2 inches of oil in a pan. Add chicken & cook covered for 10 minutes.
Uncover, turn & continue cooking 15 minutes. Drain on a paper towel.
Dip 6 boneless chicken breast halves in 3/4 cup of mayo. Combine 2 cups of crushed corn flake crumbs & 1/2 cup of parmesan cheese in a bowl. Dip mayo-covered chicken in the corn flake mixture. Place in a baking pan coated with cooking spray & bake for 1 hour.
Only 3 ingredients.
Spray Crock Pot with cooking spray.
Place 4-6 boneless chicken breasts in Crock Pot.
Cover with a bottle of Hawaiian BBQ sauce. (Target’s Archer Farms makes a good one.)
Empty in a 20 oz drained can of pineapple chunks.
Cook on high for 2 1/2 hours or low for 5 hours.
Shred chicken with a fork & mix with the sauce. Serve over rice or pasta.