Katey's Kitchen

~Cook rice according to package directions

~Place chicken parts on wax paper and set on platter.  Break egg into one bowl and whisk

~In paper or plastic bag measure flour, salt and pepper.  Dip each piece of chicken in egg then drop into flour.  Close top and shake gently to coat.  Set on wax paper.  Repeat until done

~Measure oil in frying pan and set on stove over medium heat.  When oil is hot enough add chicken pieces gently one at a time with tongs.

~Fry chicken until bottom side is golden brown, then turn with tongs and brown other side approximately 7 – 10 minutes.  Remove chicken pieces as done and place in dutch oven over low heat

~While chicken is browning, start the sauce

~Press garlic into second bowl, add green pepper, mustard, soy sauce, honey, ketchup and orange juice.  Stir well

~Pour bowl of sauce over chicken in dutch oven.  Cover with lid and cook over low heat for 30 minutes or until tender

~While chicken is simmering, peel orange and cut crosswise into cartwheel slices less than 1/2″ thick.  Pick out seeds.

~Add orange slices to chicken in dutch oven approximately 5 minutes before serving

Serve over hot rice

~Preheat oven to 350

~In large bowl combine soup, mayonnaise, milk, honey and mustard, stir thoroughly

~Add in chicken or ham, hash browns and carrots

~Transfer to greased 9 x 13 pan

~Cover and bake for 15 – 20 minutes or until bubbly

~Preheat oven to 475

~Set rack on a foil-lined baking sheet and coat with cooking spray

~Finely grind the cereal and bagel/melba toast chips in a food processor and transfer to a large re-sealable plastic bag.  Add 3 tsp olive oil, the paprika, garlic powder, onion powder, cayenne pepper, 2 tsp salt and pepper to taste – toss.

~Whisk 1/2 c yogurt and the mustard in a shallow bow.

~Add the chicken and turn to coat, then transfer to the bag.  Seal and shake to coat

~Place the chicken on the rack and mist with cooking spray

~Bake until the chicken is crisp and a thermometer reads 160 when inserted into the thickest part of the meat (at least 30 minutes)

Adapted from Food Network Magazine Jan/Feb 2010 edition