Here’chick, chick, chick

I have always loved chicken. My family used to tease me that I must know 200 ways to cook chicken because every time they came to Houston to visit, I cooked chicken. Chicken is so easy and quick to prepare and I have actually found more ways to fix it so get ready family’the next time you come to Brady for a visit’more chicken. I admit, I have not tried this first recipe, but the Bridge Club tomorrow will be my testers. It just sounds really good and can be made the day before. Chicken Cakes with Creole Sauce 2 tablespoons butter 1/2 medium red bell pepper, diced 4 green onions, sliced thin 1 tablespoon minced garlic 3 cups chopped cooked chicken 1 cup seasoned bread crumbs 1 large egg, beaten 2 tablespoons mayonnaise 1 tablespoon spicy mustard 2 teaspoon creole seasoning Melt butter in a skillet and add bell peppers, onions and garlic; saute three to four minutes until tender. Stir this mixture together with the next ingredients. Shape the chicken mixture into round patties. Heat 1/4 cup of vegetable oil in large skillet and cook the patties over medium heat for about 3-4 minutes on each side. Serve with: Creole Sauce 1 cup mayonnaise 3 green onions, chopped 2 tablespoons spicy mustard 2 tablespoons minced garlic 1 tablespoon chopped parsley 1/4 teaspoon ground red pepper *** We all know about french fried onions in a can’ good ole broccoli casserole during the holidays. Well, try them with chicken. Crispy Onion Chicken 1/2 cup melted butter 1 tablespoon Worcestershire 1 teaspoon brown mustard 1/2 teaspoon garlic salt 1/4 teaspoon pepper 4 large skinless chicken breast 1 can french fried onions, crushed Mix butter, Worcestershire, mustard, garlic, salt and pepper in a bowl. Dip the chicken in this mixture, then roll in the crushed onions. Place in a greased baking dish and top with any remaining onions and butter mixture. Bake at 350 for 30-35 minutes. This dish a great for a party and easy to prepare. *** Chicken Fingers with Honey-Horseradish Dip 16 saltine crackers, finely crushed 1/4 cup ground pecans 1/2 teaspoon salt 1/2 teaspoon pepper 2 teaspoons paprika 4 boned and skinless chicken breast, cut into strips 1 egg white, whipped Combine the first five ingredients. Dip the chicken in the whipped egg whites and dredge in the cracker mix. Place chicken on a broiler pan sprayed with cooking spray, then spray chicken with the cooking spray. Bake at 425 for 18-20 minutes until brown. Honey-Horseradish Dip 1/2 cup plain nonfat yogurt 1/4 cup coarse grained mustard 1/4 cup honey 2 tablespoons prepared horseradish Mix and dip. Have some fun with these recipes and enjoy. Happy dining’Barbara.

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