Preparation:
Remove skin from chicken. Place chicken pieces in baking dish. Sprinkle generously with seasoned salt, paprika, salt and pepper. Cover dish tightly with foil. Bake at 375 degrees for 45 to 60 minutes. Serve with steamed mixed vegetables and baked potatoes.
Preparation:
Combine water, soy sauce, oil and onion, pour over chicken breasts. Refrigerate 3 to 4 hours. Grill until done (approximately 25 minutes). 4 servings
Preparation:
Marinate chicken in bag for 1 hour, in refrigerator – turning several times. Roll cubes in this mixture to coat. Arrange in single layer on baking sheet which has been sprayed with cooking spray. Bake at 450 degrees until golden brown (about 20 minutes). Serves 5 or 6.
Preparation:
Place chicken in baking dish and cover with onion slices. Top with Italian sauce and sprinkle with Parmesan cheese. Cover, bake at 350 degrees for 40 to 45 minutes or until tender.
Preparation:
Place chicken in baking pan 2″ deep after seasoning and dusting generously with flour. Do not let pieces touch. Pour lemon juice and sauce into a measuring cup and finish filling with hot water. Pour around chicken. Add hot water to come half way up but not to cover. Dot with butter and bake at 300 degrees 1 to 1 1/2 hours, basting occasionally. This can be cooked ahead and reheated. It browns nicely, is crisp on outside but so tender on inside. Serves 4
Preparation:
Combine flour, salt and pepper. Coat chicken with flour mixture. Heat oil in large heavy skillet. Brown chicken on all sides. Remove from skillet. Brown remaining flour mixture in oil until golden brown. Stirring constantly. Slowly stir in water. Return chicken to skillet. Add onion, cover and cook over low heat until done. About 25 to 30 minutes. Serves 4 to 6.