PECAN CHICKEN WITH DIJON MUSTARD RECIPE

Chicken cutlets
Dijon mustard
Pecans crushed
Bread crumbs
Butter
Light cream
2 chicken bouillon cubes

Whip butter and Dijon mustard (3 to 1 Dijon to butter).  Combine pecans and bread crumbs (50-50).  Dip chicken in Dijon and butter mixture.  Then coat with pecan/crumb mixture (pat down well).  Bake at 325 degrees for 30 minutes in buttered dish.

--CREAM SAUCE--

1/8 c. flour
2 tbsp. butter
1 c. light cream
2 bouillon cubes
1 tsp. Dijon mustard

Melt butter.  Add flour, then cream.  Stir constantly over medium heat until sauce thickens.  Add bouillon cubes.  Stir until melted.  Add 1 teaspoon Dijon mustard.  (If sauce should get too thick, add more cream and Dijon to taste.) 

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 CHICKEN  OF  PUERTO  RICO

1-3 lb. chicken pieces
1 tbsp. salt
1 bay leaf
1 c. olive oil
4 tbsp. butter
1/2 lb. sliced onions
1/2 c. vinegar

Rub chicken with salt and pepper.  Brown in olive oil.  Arrange onions over chicken.  Add butter, bay leaf and vinegar.  Cover and cook until done over low heat. 

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 CHICKEN  PARMESAN

4 half chicken breasts (skinned & boned)
2 cans (14 1/2 oz. each) DelMonte Italian style stewed tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano or basil crushed (I use basil)
1/4 tsp. hot pepper sauce (Tabasco sauce)
1/4 c. grated Parmesan cheese

Place chicken in baking dish.  Bake covered 15 minutes in preheated 425 degree oven.  Drain.  Combine tomatoes, cornstarch, basil and pepper sauce.  Cook stirring constantly until thickened.  Pour heated sauce over chicken.  Top with cheese.  Bake 5 minutes uncovered.  Makes 4 servings.