Ingredients

• 2 kg duck/4 1/2 lb, trussed
• 2 Tbs./30 ml/ 1 fl oz oil
• 2 Tbs./30 ml/1 fl oz honey
• 1 Tbs/15 g/1/2 oz brown sugar
• 1 cup/250 ml/8 fl oz Guinness
• pinch each nutmeg and cinnamon
• 1 1/4 cups/300 ml/1/2 pint demiglaze or duck stock
• pinch each salt and pepper

Directions

Preheat oven to 475 F/250 C/ Gas Mark 9.

Wash and truss the duck. Brush with oil and seal in a hot oven
until browned (about 10 to 12 minutes). Meanwhile, in a heavy
saucepan mix together the honey, sugar, Guinness and spices and
simmer for 10 minutes. Add demiglaze or stock and continue cooking
for another 15 minutes. Season to taste with salt and pepper.

Reduce heat to 300F/150 C/Gas mark 2, cover the duck with the sauce
and roast for 60 to 75 minutes. Baste occasionally. Test with a
fork. If the sauce tastes too bitter at the end of cooking time,
add a little more honey. Remove from the oven and allow to rest
for a few minutes before carving.

Serves 4

Ingredients

• 6 slices of bacon
• 6 boneless chicken breasts
• 3 oz pkg dried beef
• 1 cup sour cream
• 1/4 cup flour
• 1 can cream of mushroom soup

Directions

In a greased 9×13 inch baking pan, layer dried beef. Wrap slice of bacon around each chicken piece. Arrange over beef. Mix together sour cream, flour and soup; pour over chicken. Sprinkle with paprika. Cover and bake at 350F for 1 1/2 hours.

Ingredients

• 4 to 5 boneless skinless chicken breasts
• 1 large can of french fried onion rings
• 1/3 cup grated parmesan cheese
• 3 eggs
• salt and pepper to taste

Directions

Preheat oven to 350 degrees.

Season chicken with salt and pepper. Beat eggs and place in shallow dish. Crush onion rings and mix in parmesan cheese.

Coat chicken in beaten eggs. Roll chicken in onion ring mixture. Press mixture to coat chicken. Place on baking dish sprayed with nonstick cooking spray. Bake in preheated 350 degree oven for about 25 to 30 minutes. Chicken should be fork tender. Great with a green salad and homemade macaroni and cheese.

Ingredients

• 1 1/2 cups buttermilk
• 2 pkgs Hidden Valley Ranch Dressing Mix
• 1 (20 oz.) pkg chicken tenders
• 1 (16 oz.) container sour cream
• 4 cups flour
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 deep-fryer with oil

Directions

1. Mix 1 pkg of ranch dressing with sour cream. Place in ice box.
2. Mix together buttermilk and 1 pkg of ranch dressing.
3. Wash chicken, getting as much water off as you can. Place chicken in a zip top bag. Put buttermilk mixture in on chicken. Let stand in ice box for six hours or over night.
4. Start getting oil hot to cook chicken in about 400 degrees.
5. In large bowl, mix salt, pepper and flour.
6. Coat chicken in flour mixture.
7. After coating chicken, place in hot oil (be careful) to cook. Cook until golden brown.
8. After done, place on a plate with paper towels. Repeat until all of the chicken is done.
9. Place in a small bowl some ranch dip on the center of the plate, placing fried chicken tenders around sides. Eat and enjoy.

Source: KATV – Little Rock, Ark

Ingredients

• 4-6 chicken breasts
• 1-1/2 cups dry bread crumbs
• 1/2 cup grated parmesan cheese
• 2 tablespoons parsley flakes
• 1/2 teaspoon garlic salt
• 2 eggs, beaten
• 1 tablespoon water
• 4 tablespoons cooking oil
• 1 cup sliced mushrooms
• 1/2 cup butter
• 5-6 tablespoons lemon juice

Directions

Divide each chicken breast into 4 cutlets.
Combine bread crumbs, parmesan, parsley and garlic salt.
Mix beaten egg and water.
Dip each cutlet into egg mixture, then into crumb mixture.
Heat oil in skillet and brown cutlets on each side until golden brown.
Remove cutlets to 9×13 baking dish. You can use canned mushroom or fresh mushrooms. If using fresh mushrooms, saute them in oil “briefly”. Then spoon over chicken. If using canned mushrooms, they can just be spooned onto chicken.
In a small saucepan, melt butter with lemon juice (this can also be done in the microwave). Pour over chicken and mushrooms.
Bake at 350 for 20-25 minutes. If prepared ahead and refrigerated, cook for 30-35 minutes