cnxps.cmd.push(function () { cnxps({ playerId: '36af7c51-0caf-4741-9824-2c941fc6c17b' }).render('4c4d856e0e6f4e3d808bbc1715e132f6'); });

This article was provided www.gourmetkoshercooking.com

Everyone is always looking for more chicken recipes. Here are three easy ones to add to your repertoire.Simple but oh-so-good.2 chickens, cut in 1/8ths1 onion, sliced½ teaspoon pepper1 teaspoon granulated garlic2 tablespoons paprika½ cup oilPreheat oven to 350 degrees. Arrange chicken in a single layer in a baking pan. Spread onion slices over chicken. Sprinkle on spices. Drizzle oil over everything. Bake for 1-1/2 to 2 hours, basting along the way.1 chicken cut in 1/8th’s1 cup your favorite barbecue sauce¼ cup your favorite beerMarinate the chicken in the beer for 2 hours. Pour off the beer and add the barbecue sauce and marinate for about 3 hours. Preheat the barbecue. Take the chicken out of the sauce and barbecue for 7 minutes turn over and cook for 7 more minutes or until cooked through.4 cleaned chicken breasts, boned and skinned1 cup flour2 eggs, beaten2 cups pecan pieces, finely chopped1/4 cup apricot preserves1/4 cup Dijon mustard1 tablespoon olive oilPreheat oven to 350°. Lightly cover chicken breast with flour, then dip in the egg mixture. Remove chicken breasts and place in chopped pecan pieces; press down so pecans adhere.In a small bowl combine the apricot preserves and the Dijon mustard. Mix well and set aside. In a large frying pan, heat olive oil over medium heat, lightly brown cutlets on both sides, then place in oven for 10 minutes.Spread the sauce evenly on four plates, slice chicken breasts and place over the sauce and serve.Serves 4.