CHICKEN ALA BELGIQUE RECIPE

 Marinate in 1 cup white wine: 1/2 lb. thinly sliced ham, cut julienne
3-4 diced shallots Saute in 6 tablespoons butter for 10 minutes: 8 chicken cutlets, salted, peppered &  floured.

Drain ham mixture, reserving liquid.  Add ham mixture to chicken and cook 5-8 minutes.  Pour reserved wine mixture into chicken and ham mixture.  Cook 5-8 minutes.  Remove chicken to serving platter.    Add to pan: 1 tbsp. Dijon mustard 1 c. heavy cream. Stir until heated through and slightly thickened.  Pour over meat.  Serve with rice. 

------------------------
 EASY  BARBECUE  CHICKEN

1 pkg. dry onion soup mix
1 sm. bottle Russian dressing (the pink kind)
1 (8-10 oz.) jar apricot preserves

 Pour over skinned chicken pieces.  Bake at 350 degrees for 1 1/2 hours. 

------------------------

 OVEN  BAKED  BARBECUE  CHICKEN

In a saucepan melt 2 tablespoons butter.  Add 2 cloves of garlic, crushed.  Cook 4-5 minutes. Then add ingredients listed below.

1 c. catsup
2/3 c. chili sauce
4 tbsp. brown sugar
4 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. celery seed
1/2 tsp. salt
Dash of Tabasco (optional)
6 thin slices of lemon

Bring to a boil.  Place chicken in a shallow pan.  Pour boiling sauce over it.  Bake at 350 degrees for 1 hour, basting often with sauce.  Alternative method:  Cover chicken and sauce and bake at 200 degrees for 2 hours, uncover and bake at 450 degrees for 20 minutes. 

------------------------

GINGER  PEACHY  CHICKEN

2 lg. chicken breasts, split
1 (18 oz.) can peach halves
2 tsp. honey
2 tbsp. peach juice
1/2 tsp. garlic salt
1/2 tsp. ground ginger

Put chicken in baking dish and arrange peach halves in between.  Drizzle peach juice and honey over the top.  
Sprinkle with garlic salt and ginger.  Bake at 325 degrees until done.  Serves 3-4 persons.