CHICKEN CACCIATORE RECIPE

4 whole chicken breasts (8 halves)
3 (7 oz.) cans tomato paste
8 cans water
2 peppers
2 onions
1 clove garlic, crushed
1 (8 oz.) can mushrooms, stems and pieces
Oil
Basil
parsley
Salt and pepper
6 oz. wine

Put oil in bottom of pan to cover.  Brown garlic and slice 2 onions very thin and brown.  Add mushrooms.  Add 3 cans tomato paste and cook on low for 15 minutes.  Add 8 cans water, salt, pepper, basil, and parsley.  Cook for 3/4 hour.  Fry sliced peppers until soft and set aside.  Brown chicken (coat first with flour, salt, and pepper), then fry in hot oil.  Put chicken, peppers, sauce, and mushrooms in a large pan and mix well.  If it "hugs" chicken too much, add 1 can water.  Cook about another hour, or so, or until chicken is soft.  Add wine last 20 minutes. 

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CHICKEN  PICCATA

4 chicken breasts
1 egg
6 tbsp. lemon
2 chicken bouillon cubes
1/2 c. flour
Shake of garlic powder and paprika
4 tbsp. butter

Mix egg with 1 tablespoon lemon.  Mix flour with garlic powder and paprika.  Dip chicken in egg, then flour mixture.  
Place immediately in frying pan with butter melted.  Brown.  While it is cooking, dissolve boiling water with bouillon cube and lemon juice.  After chicken is browned, pour bouillon mixture over chicken; simmer gently covered for 20 minutes.  Liquid mixture can be doubled for more gravy. 

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ORIENTAL  CHICKEN  WONTONS

8 oz. ground raw chicken
1/2 c. shredded carrots
1/4 c. finely chopped celery or water chestnuts
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tsp. cornstarch
2 tsp. grated gingerroot
1/2 (16 oz.) pkg. wonton wrappers
2 tbsp. margarine or butter, melted
Plum or Sweet & Sour Sauce

Filling:  In a medium skillet cook and stir ground chicken until no pink remains; drain.  Stir in carrots, celery or waterchestnuts, soy sauce, sherry, cornstarch and gingerroot; mix well.    Spoon 1 rounded teaspoon of the filling atop a wonton wrapper, lightly brush edges with water.  To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center.  Carefully bring the 2 remaining opposite points to the center and pinch together.  Pinch together edges to seal.  Place wontons on a greased baking sheet.  Brush the wontons with melted margarine or butter.  Bake in a 375 degree oven for 8-10 minutes or until lightly brown and crisp.  Serve with Plum or Sweet & Sour Sauce.  Makes about 25 appetizer servings.