Matt Johnson Outdoors
Matt Johnson Outdoors
Pizzeria Chicken and Potatoes
Shari Johnson

1/3 cup butter
1 1/2 cup water
16 oz. can stewed tomatoes (undrained)
5.5 oz. pkg. scalloped potato mix
1 tsp each salt and oregano leaves
3 1/2 lb. cut up chicken pieces
2 oz. sliced pepperoni (about 22 slices)
1 cup (4 oz) shreded Mozzarella cheese

In ungreased 13x9 baking dish melt butter in preheated oven.  
Meanwhile, in heavy 2 qt. sauce pan combine water, tomatoes,
scalloped potato mix, salt and oregano stir to blend.  Cook over
medium heat, stirring occasionally, until mixture comes to a full boil.
Boil for 3 minutes, stirring occasionally. Set aside.  Dip chicken
pieces into melted butter; place in same baking dish. Spoon potato
mixture under and around chicken.  Cover with foil.  Bake at 350 for
15 minutes.  Remove foil; return to oven.  Continue baking for 45 to
50 minutes.  Add pepperoni slices; sprinkle cheese over pepperoni
and chicken.  Return to oven and bake for 8 to 10 minutes or until
cheese is melted and chicken is fork tender.

Chicken Enchiladas
Melissa Janish

Mix together to make a thick paste:
2 T. melted butter
3-4 T. Wondra Flour

Add: 1 cup of chicken broth and heat to boiling.

Turn off and add:  8 oz. of sour cream or Top the Tator

Saute 6 chicken breasts in:

1 T. oil, 2 T. lemon juice and 1 tsp each garlic, pepper and cumin

6 flour Tortillas - heat in microwave to soften.

Add: chicken, chopped onion, chopped green chilies, co-jack
Roll and place seam side down in 9x13 greased pan.  Pour sauce
over the top and sprinkle with more cheese.

Bake thoroughly or until  bubbly at 350 for 35 minutes uncovered.

Grilled Buffalo Chicken Kabobs
Jeff "CrappieMagnet" Heaslip

1 lb. boneless, skinless chicken breasts,cut into 24 cubes
24(about 1 1/2 cups) refrigerated new potato wedges( from
1-pound,4 oz. bag )
24 pieces celery (about an inch long )
2 tablespoons olive oil
1 teaspoon red pepper sauce
1/2 teaspoon black and red pepper blend
1/2 teaspoon seasoned salt
1/2 cup bleu cheese dressing

Heat coals or gas grill for direct heat. Thread chicken,potatoes and
celery alternately on each of eight-10-inch metal skewers,leaving 1/4
inch space between each piece. Mix oil and pepper sauce,brush
over chicken and vegetables. Sprinkle with pepper blend and
seasoned salt.

Cover and grill kabobs 4-6 inches from medium heat 15 to 20
minutes,turning occasionally,until chicken is no longer pink in the
center and potatoes are tender. Serve with Bleu cheese dressing.
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