WALDORF CHICKEN RECIPE

6 chicken breasts, boned and skinned
1 c. unsweetened apple juice
1/4 tsp. ground ginger
1 tbsp. cornstarch
2 c. unpared red apples, chopped
2 stalks celery, sliced
3 tbsp. raisins
1 tbsp. sliced green onion
1 tbsp. lemon juice
1/4 tsp. salt, opt.

Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet.  Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done. 

Remove chicken.  Mix remaining apple juice and cornstarch.  Stirring constantly.  Add remaining ingredients.  Arrange chicken on plate.  Top with sauce. 

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CHICKEN A LA KING

1/4 c. chopped onion
2 tbsp. chopped green pepper
2 tbsp. margarine
1 can cream of chicken soup
1/2 c. milk
1 1/2 c. cooked, cubed, chicken or turkey
2 tbsp. diced pimiento
Dash red pepper

Cook onion and green pepper in butter until tender.  Add soup and milk.  Add chicken and remaining ingredients.  Heat and serve on toast or cooked rice.  Serves 4. 

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ORIENTAL CHICKEN

1 chicken breast, quarter, cut into slivers
1/2 c. onion, sliced
1/2 c. carrots, sliced
1/2 c. mushrooms, sliced
1 tbsp. peanut oil
1 garlic clove
2 tbsp. low, sodium soy sauce

Heat oil in a large skillet or wok.  Saute all ingredients except soy sauce over high heat.  Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked through and legs are tender and crisp about 10 minutes.  Toss with soy sauce. 

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CHICKEN YUM YUM!

1/2 pt. sour cream
8 chicken breasts boned
8 slices ham
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/4 c. sherry cooking wine, opt.

Bone chicken, wrap in slice of ham.  Mix other ingredients together.  Place chicken in baking dish and pour other ingredients over top.  Bake about 2 hours at 325 degrees.  (Yum Yum!!) 

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CHICKEN IN ORANGE SAUCE

4 chicken breast halves
1/4 c. flour
Salt and pepper
4 tbsp. margarine
1 1/2 c. orange juice

Coat each half breast with seasoned flour.  Melt margarine in pan and saute each side over medium heat until lightly browned.  Add orange juice and cover.  Cook about 15 to 20 minutes more on reduced heat until done.    
Serve over rice, if desired, with the sauce.  Serves 4.