| Matt Johnson Outdoors Chicken |
| 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 cheese. 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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