chicken pieces (2 1/2-3 lbs)
1/2 cup olive OR vegetable oil
1/4 cup freshly squeezed lemon juice
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, chopped
lemon slices

place chicken in ungreased 13″x9″x2″ pan. mix remaining ingredients except lemon slices. pour over chicken. bake, uncovered, in 375° oven, spooning oil mixture over chicken occasionally, 30 minutes. turn chicken. bake until thickets pieces are done, about 30 minutes. garnish with lemon slices.

2 tablespoons butter
1 tablespoon vegetable oil
4 chicken breast halves
1/2 cup raspberry vinegar
1 cup chicken broth
1 cup heavy cream
salt and pepper

in a large frying pan, melt butter and oil over medium heat. add chicken and brown all over, about 10 minutes. remove chicken and set aside. pour fat from pan. add raspberry vinegar. bring to a boil and cook until reduced to 2 tablespoons. add chicken broth and return chicken to pan. cover and simmer 15-20 minutes, or until chicken is tender. remove chicken to serving platter. increase heat to medium. bring pan juices to a boil and cook until reduced by half. add cream and boil until sauce is thickened slightly, about 3 minutes. season with salt and pepper to taste. pour over chicken and serve.

1 cup italian bread crumbs
2 tablespoons grated parmesan cheese
1 garlic clove, minced
1/4 cup vegetable oil
6 boneless skinless chicken breast halves

CRANBERRY ORANGE SAUCE:
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup fresh OR frozen cranberries
1/2 cup orange juice
1/4 cup water

HONEY MUSTARD SAUCE:
2 tablespoons cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard

is a plastic bag, mix bread crumbs and parmesan cheese; set aside. in a small bowl, combine garlic and oil. flatten the chicken to 1/2″ thickness; cut into 1″ wide strips. dip strips in oil; coat with crumb mixture. placed on a greased baking sheet. bake at 350 degrees for 20 minutes or until golden brown.

for cranberry-orange sauce: combine sugar and cornstarch in a saucepan. add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. cook and stir 2-3 minutes more, crushing the berries while stirring.

for honey mustard sauce: dissolve cornstarch in 1 tablespoon water in a saucepan. add honey, mustard and remaining water; bring to a boil over medium heat; boil for 1 minute, stirring constantly.

6 servings

1 tablespoon grated parmesan cheese
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon pepper
1 broiler/fryer chicken (3 1/2-4 lbs), cut up and skin removed
2 eggs
2 tablespoons butter
1 1/2 cups mashed potato flakes
1/2 cup butter OR margarine, melted

in a large resealable plastic bag, combine first 5 ingredients. add chicken in 2 batches; shake to coat. in a shallow bowl, beat eggs in water. dip chicken in egg mixture, then coat with potato flakes. pour butter into a 13″x9″x2″ baking dish; add chicken. bake, uncovered, at 375 degrees for 30 minutes. turn the chicken; bake 30 minutes longer or until juices run clear.

4 servings

4 large chicken thighs
1 egg, beaten
2 tablespoons half & half
1/2 cup seasoned bread crumbs
1/2 cup potato flakes
1 teaspoon,garlic salt (optional)
3 tablespoons melted butter
1 tablespoon oil

wash chicken thighs, pat dry. set aside.

ob small bowl, beat egg and half & half.

in another bowl combine the bread crumbs, potato flakes and garlic salt, if used.

dip chicken thighs in egg mixture.

roll thighs in crumb mixture.

place thighs in baking pan. sprinkle with melted butter and oil.

bake at 400 degrees for about 35 minutes. increase temperature to 450 degrees.

bake for another 10-15 minutes, depending on the thickness of thighs, until chicken is tender and done to your liking. juices should run clear with pierced with a fork.

TIP: for variation, add a dash of paprika to the crumb mixture instead of garlic salt, or add some dried herbs of your choice.