MOZZARELLA CHICKEN RECIPE

1 lb. boneless chicken breast cutlets
1 egg, beaten
Flavored bread crumbs
1 tbsp. olive oil
1 tbsp. margarine
3/4 c. chicken broth
1/4 c. water
3 tbsp. lemon juice
4.8 oz. mozzarella cheese, shredded

Preheat oven to 350 degrees.  Dip chicken breast cutlets in egg and coat with bread crumbs.  Heat olive oil and margarine in skillet; brown chicken.  Place chicken in 9 x 13 inch dish.  Combine chicken broth, water and lemon juice.  Pour mixture over chicken.  Liberally sprinkle cheese over chicken.  Bake for 15-20 minutes until cheese melts.  Serves 4. 

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RASPBERRY  CHICKEN

4 lb. fryer in pieces
2 c. fresh or frozen raspberries
2 tsp. cornstarch
1/2 c. sugar
1/2 c. cranberry-raspberry cocktail
1/8 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg

Broil chicken in a 9 x 13 inch baking dish to brown and partially cook. Bake at 350 degrees for 30 minutes.  Drain the liquid.  Cook the rest of the ingredients in a saucepan.  Pour over the chicken and cook 1/2 hour more. 

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CHICKEN  AND  CRAB  VALENTINE

Mix together: 3 c. cooked chicken broken in pieces
2 c. boned crab (2, 4 oz. pkgs.)
8 slices bacon, cooked crisp.

In a double boiler melt 6 tablespoons butter.  Stir in 6 tablespoons flour then add the ingredients below.

1 1/2 c. chicken broth
3/4 tsp. paprika
1 sm. clove garlic
5 drops Tabasco
1/8 tsp. nutmeg
1 1/2 tsp. salt

Cover and cook 10-15 minutes stirring often.  Add 1 cup sour cream.  Mix and heat through.  Add chicken, crab and crumbled bacon.  Serve with peas and rice tossed with glazed walnuts.  To glaze walnuts:  Melt in a skillet:  2 tablespoons butter and 2 tablespoons Worcestershire sauce.  Add walnuts and stir until walnuts are glazed.  Mix
with peas and rice.