Page 70 - FLIPBOOK NEW

CHICKEN PUFF

Ingredients
1 1/3 cup flour
3 teaspoon salt
1 chicken cut up into pieces
1/4 teaspoon pepper

1/2 cup melted butter
1 ½ crushed dried sage
3 eggs lightly beaten
1 teaspoon baking powder
1 ½ cup milk

Instructions
Mix 1/3 cup flour, 2 tsp salt, pepper and sage and coat chicken with this mixture.
Grease baking dish well with a 1/4 cup butter even on sides. Place chicken, skin up,
in a greased pan. Combine remaining flour, salt, backing powder and eggs in a bowl.
Gradually beat in milk and remaining butter to smooth batter. Pour over chicken.
Bake at 400 degrees for 40-50 minutes.

My mom found this recipe and loved the combination of chicken and popover ingredients.

HAWAIIAN CHICKEN

Ingredients
2 8 ounce cans of cubed pineapple pieces

2 tablespoons flour
1/2 teaspoon salt
4 skinless, boneless chicken breasts
1 tablespoon oil
1 tablespoon honey
1 tablespoon teriyaki sauce
2 teaspoons dried chopped chives
1 teaspoon chopped parsley
pepper to taste

add fresh chives and parsley to garnish

Instructions
Drain pineapple cubes and reserve pineapple juice, about 1/4 cup. Mix flour and salt
and then coat chicken cutlets in mixture. Add oil to skillet and over medium heat,
cook chicken until golden brown, turning once. It will take about 10 minutes. Remove
chicken from skillet and keep warm. Into drippings in skillet stir in honey, teriyaki
sauce, dried chives, parsley, pepper and reserve pineapple juice. Heat to boiling over
high heat, boil about 30 seconds. Add pineapple chunks and heat through. Pour
sauce over chicken. Garnish with fresh chives and parsley. Makes 3 servings.

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