"More fabulous poultry recipes".

2 boneless chicken breasts, cut into 1/4-inch slices. 1/2 tsp salt, divided. 1/4 tsp. freshly ground pepper 3 tbsp. veg oil

1 med. red onion, thinly sliced 1 c. thinly sliced mushrooms 1/2 c. hickory-flavored barbecue sauce 1 12-inch pre-baked pizza crust 2 c. grated smoked Gouda or mozzarella cheese

* Heat oven to 450. Cover baking sheet with aluminum foil. * Rinse chicken. Pat dry. Sprinkle with 1/4 tsp. salt and pepper. Heat oil in large skillet on medium-high heat. Add chicken. Saute 2 minutes, or un- til exterior is no longer pink. Remove chicken from pan with slotted spoon. Add onion and mushrooms to pan. Sprinkle with remaining 1/4 tsp salt. Saute 3 minutes, or until onion is translucent. Remove pan from heat. Return chicken to pan. Stir barbecue sauce into chicken and vegetables. Place pizza crust on baking sheet. Arrange half of cheese on pizza crust. Top with chicken mix- ture. Top chicken with remaining cheese. Bake at 450 for 10 to 12 minutes, or until crust is crisp and cheese melts. Let stand 3 minutes before cutting. Serve immediately.

Recipe submitted by: Angela Chavez

Angie and Tacali's site.

Chicken breasts with rice.

4 chicken breasts, cut in halves 1 cube butter or oleo 1 can cream of mushroom soup

1 can cream of celery soup 1 1/4 c. uncooked rice (I use Uncle Ben's seasoned long grain and wild rice) 1 can cream of chicken soup

Melt butter in baking pan. Stir in undiluted soups. Add rice and stir. Rub chicken lightly with butter and salt. Lay breasts over mixture in baking dish so they cover it. Do not press down. Bake uncovered at 350 degrees for 1 1/2 hours. Chicken will be slightly brown and very tender. Rice will absorb all the soup. Recipe submitted by: Roberta Maschell RI

Chicken loaf.

3 lb. thighs 2 lb breasts, approximately 4 lb. after cooked and broken up 2 c. cooked rice 4 eggs

2 c. fresh bread crumbs, approximately 4 slices 1 1/2 tsp. salt 1/8 c. chopped pimento 3 c. broth (if not enough broth, add milk to make 3 c.)

Mix all of above ingredients and bake in a well-buttered pan, aproximate- ly 13x9x2 inches im moderate oven 1 1/2 to 2 hours. Cut in squares and serve with mushoom sauce or mushroom gravy. Recipe submitted by: Maggie Hathaway OH

Chicken paprikas.

1 onion, chopped 4 tbsp. shortening 1 tbsp. paprika 1/2 tsp. black pepper

2tbsp. salt 4 to 5 lb. chicken pieces 1 1/2 c. water 1/2 pt. sour cream

Brown onion in shortening, add seasonings and chicken. Brown 10 minutes. Add water, cover and let simmer until tender. Remove chicken. Add sour cream to drippings in pan and mix well. Add dumplings. Arange chicken on top. Heat through and serve.

Dumplings.

3 eggs, beaten 3 c. flour 2 qt. boiling water

1 tbsp. salt 1/2 c. water *****

Mix all ingredients together and beat with spoon. Drop batter by teaspoon into boiling water. Cook about 10 minutes, drain, rinse with cold water. Drain well and add to paprika.

Recipe submitted by: Betty Kovach OH

Chicken wraps with peanut sauce.

2 tbsp. olive oil 1 pound boneless chicken, cut into 1-inch pieces Shredded lettuce 2 c. carrots, shredded

1 6 oz. can water chestnuts, chopped 1 c. shredded cabbage 1 c. bean sprouts 1 cucumber,peeled, seeded, diced 6 - 8 flour tortillas

Peanut sauce.

1/4 c. honey 1/3 c. peanut butter 1 tbsp fresh lime juice

1 tbsp. sesame oil 2 tbsp. rice wine vinegar 2 tbsp water

Heat oil in a skillet and saute chicken until fully cooked. Combine sauce ingredients in a shaker and shake well. Place even amounts of chicken and vegetables on each flour tortilla. Pour desired amount of sauce over ingredients and roll up. The Skinny: Use skinless chicken, fat free tortillas and low fat peanut butter. You can also use romaine lettuce leaves as the wraps instead of the tortillas.

Recipe submitted by: Angela Chavez NM

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