ITALIAN ROAST CHICKEN RECIPE

1 fryer, cut up & washed
2-3 tbsp. oil (for baking sheet pan)
2-3 cloves garlic
Sage leaves, crumpled
Parsley
Garlic salt
Oregano
Salt
Pepper

Place chicken in oven baking sheet covered with 2-3 tablespoons oil.  Dice garlic over chicken pieces.  Sprinkle other seasonings over chicken.  Bake at 350 degrees for 1 hour approximately. 

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OVEN FRIED CHICKEN BREASTS

8 skinless, boneless chicken breast halves
1/2 c. plain nonfat yogurt
1/2 box Ritz crackers, crushed into fine crumbs

Dip chicken in yogurt and roll in cracker crumbs.  Place chicken in baking dish and bake in 350-degree oven 30 minutes on each side.  Makes 8 servings. 

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PINEAPPLE CHICKEN

2 c. sliced raw chicken breasts (1" strips)
18 pineapple cubes, canned
1 whole green pepper, cut into 1" long thin slices
1 c. sliced raw celery
Salt & pepper to taste

--SWEET AND SOUR SAUCE--

1 c. white vinegar
1 c. apricot nectar
1 c. brown sugar
1 tsp. Worcestershire
1/2 bottle tomato catsup
1 tsp. cornstarch

Prepare sauce first by combining all ingredients except cornstarch.  Simmer for 30 minutes.  Thicken with cornstarch diluted in a little water.  Saute chicken in a little oil (do not brown) and add all other ingredients and stir constantly.  Add sweet and sour sauce, salt and pepper to taste. 

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PRESBYTERIAN CHICKEN CASSEROLE

2 c. chicken, cooked & diced
1 can water chestnuts, drained, sliced
1 can LeSueur peas
1 can cream of chicken soup
1 c. (lite) sour cream
1 tube Ritz crackers, crushed
1 stick oleo, melted
2 tbsp. poppy seeds

Combine chicken, water chestnuts, peas, soup and sour cream.  Place in 7 x 11 inch greased casserole.  Top with crackers mixed with oleo and poppy seeds.  Bake 30 minutes at 350 degrees or until bubbly.