BBQ Chicken Salad

Ingredients
2 pkg. (6 oz. each) LOUIS RICH Grilled Chicken Breast Strips
1/2 cups KRAFT Barbecue Sauce, any flavor
8 cups torn salad greens
1 large tomato, cut into wedges
1 cup croutons
1/4 cup KRAFT Ranch Dressing

Mix chicken and barbecue sauce in large skillet; cook on medium-high heat until heated through, stiring occasionally.
Toss remaining ingredients in large bowl.  Serve topped with the warm chicken mixture.

Breast of Chicken Fricassee with Curry Sauce

Ingredients
4 boned Chicken Breasts
1/2 cup Cream
1 cup Flour
1/4 cup Butter
1 tsp Salt
1/2 tsp Cayenne
1/8 tsp Paprika
Pinch each Rosemary, Thyme, Basil, Parsley Flakes
1/4 cup Water
1/4 cup Sherry

Sauce
1 can Condensed Cream of Mushroom Soup
4 ounce can sliced Button Mushrooms, undrained
1/4 cup Sherry
2 ounce jar chopped Pimiento, undrained
3/4 tsp Curry Powder
1/2 tsp Basil
Pinch each Salt, Tarragon

Rice
1-1/2 cups cooked long grain Rice
1 Tbs Butter
Pinch of Tarragon

Directions
Dip chicken into cream. Coat with flour. Melt butter in heavy skillet. Add chicken and brown on all sides. Sprinkle a mixture of salt, cayenne, paprika and herbs over each side. Add water and Sherry. Cover and cook over low heat about 30 minutes, or until tender. Remove chicken to pan lined with paper towels to absorb extra butter. Cover with foil and keep warm in oven.
SAUCE: Drain drippings from skillet. Stir in sauce ingredients. Stir over low heat until smooth and crusty bits from skillet are well mixed.
RICE: Season rice with butter and tarragon. Serve each chicken breast over rice, cover with sauce. Makes 4 to 6 servings.

Bruschetta Rotini

Ingredients
1 box rotini, cooked
1 lb grilled chicken breasts, cut in 1/2-inch strips
2 Tbsp olive oil
2 Tbsp minced garlic
3 C fresh tomatoes, diced
2 Tbsp balsamic Vinegar
Oregano and basil to taste
Shredded Parmesan cheese
Cracked pepper and salt to taste

Directions
Warm olive oil in a large pan over medium-high heat.  Saute garlic and chicken until done. Add tomatoes, vinegar and herbs. Heat until warm (about 2 minutes). Toss with cooked pasta.
Chicken Elegant

Ingredients
3 large Chicken Breasts, cut in half
1/2 cup Water
1 tsp Salt
1 can Condensed Cream of Celery Soup
1-1/2 cups Sour Cream
1/4 tsp White Pepper
3/4 cup cooking Sherry
1 pound can tiny white Onions
4 ounce can sliced Mushrooms

Directions
Put chicken, water and 1/2 teaspoon salt into saucepan. Cook, covered, over high heat until steam appears. Simmer 15 minutes. While chicken cooks, blend soup, sour cream, 1/2 teaspoon salt, pepper and Sherry. After chicken is done, pour off liquid, adding milk, if needed, to make 1/2 cup. Fold into soup mixture with onions and mushrooms. Put chicken, meaty side up, into greased baking pan. Pour sauce over all. Bake, uncovered, at 350° for 1 hour. Serve over Rice. Makes 6 servings.
NOTE: Cooked or canned lobster or crabmeat in comparable portions may be used in place of chicken.

Chicken In Rose Wine

Ingredients
4 halves of Chicken Breasts
1 Tbs Flour
1/4 tsp Garlic Salt
1/4 tsp Paprika
2 Tbs Salad Oil
1 Tbs Butter
1/4 tsp dried Rosemary
1/4 tsp dried Basil
1/2 cup Rose Wine
1-1/2 tsp Cornstarch
1 Tbs Water
1/2 cup Sour Cream

Directions
Dredge chicken with mixture of flour, garlic salt and paprika. Brown on both sides in oil-butter mixture over medium heat. Put into 2 quart casserole. Sprinkle with herbs. Add wine. Cover and bake at 350° about 35 minutes, or until chicken is tender. Remove chicken from pan. Mix cornstarch and water until smooth. Stir into liquid left in pan. Stir over medium heat until thickened. Stir in sour cream until steaming hot. Do not boil. Spoon sauce over chicken. Makes 4 servings.

Chicken Parmesan
Ingredients
1/2 cup crushed Herb-seasoned Stuffing Mix
1/2 cup grated Parmesan Cheese
1/4 cup chopped Parsley
1/3 cup melted Butter
1 clove Garlic, minced
8 pieces Frying Chicken

Directions
Combine stuffing mix, cheese and parsley. Combine butter and garlic. Dip chicken into melted butter; roll in crumb mixture. Place pieces, skin side up and not touching, in greased jelly roll pan. Bake at 350° for 1 hour, or until tender. Don't turn. Makes 4 servings.

Herb Grilled Kabobs

Ingredients
1-1/2 lb boneless skinless chicken breast halves or boneless beef sirloin, cut into 1-1/2 inch pieces
Assorted cut-up vegetables (bell peppers, mushrooms, onions and zucchini)
1/2 C Miracle Whip Salad Dressing
1/2 C Italian Dressing

Directions
Alternately arrange chicken and vegetables on skewers.  Mix dressing,. Place kabobs on grill over medium-high coals; brush with dressing mixture. Grill 10 to 15 minutes or until cooked through, turning once.
Paulet Amandine
(Chicken with Almonds)

Ingredients
4 Chicken Breasts
1/2 cup Butter
1 small Onion, chopped
1 cup slicked fresh Mushrooms
2 Tbs Sherry or Marsala Wine
3 Tbs Flour
1 Tbs Tomato Paste or Catsup
1 Tbs Worcestershire Sauce
1 Bay Leaf
1 tsp Salt
1/4 tsp Pepper
Dash Hot Pepper Sauce
1-1/2 cups Chicken Broth
1 cup Light Cream
3/4 cup Sour Cream
1 cup sliced Water Chestnuts (if desired)
3/4 cup blanched Almonds
1/4 cup slivered Almonds

Directions
Brown chicken in butter. Remove from pan. Place, skin side down, in 3-quart casserole. Saute onion and mushrooms in drippings. Pour in wine. Blend in flour, tomato paste, Worcestershire sauce, bay leaf, salt, pepper and hot pepper sauce until smooth. Stir in broth and cream until thickened. Remove from heat and stir in our cream. Pour over chicken. Add water chestnuts and blanched almonds. Cover and bake at 300° for 1-1/4 hours. Remove cover and sprinkle with slivered almonds. Place under broiler to brown. Serve with wild rice. Makes 4 servings.