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Italian Chicken


  • 1 lb. boneless skinless chicken breasts
  • 1 green bell pepper
  • 4 Roma tomatoes
  • 2 tbsp. margarine
  • 1 tsp. oregano
  • 1 tsp. garlic salt
  • ½ lb. fresh sliced mushrooms
  • ½ c. water
  • 2 tablespoons of olive oil


  1. Slice vegetables.
  2. Pour olive oil into a nonstick pan.
  3. Cook chicken in the nonstick pan for 25 minutes.
  4. Add 2 tbsp margarine to skillet and sauté vegetables with chicken for 10 minutes on medium heat.
  5. Add water and cover with lid.
  6. Cook an additional 10 minutes.




BBQ Chicken with a Kick


  • 1 lb. boneless and skinless chicken breasts
  • Small jar of grape jelly
  • One jar of Russian dressing
  • I pkg. Lipton onion soup mix


  1. Preheat oven to 350 degrees F.
  2. Mix jelly, dressing and onion soup mix together in saucepan.
  3. Heat on medium for about 5 minutes or until it boils. Remove from heat.
  4. Place chicken in a baking dish.
  5. Pour sauce over chicken and bake for 45 minutes, uncovered.
  6. After 45 minutes, cover the chicken and bake for another 30 minutes.
  7. Serve over rice or with baked potatoes.

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