Almond Chicken

Sauce:
1 tsp. cornstarch
2-3 T. chicken broth
1/8 tsp. sesame oil
1 T. oyster sauce
1/2 T. soy sauce
1/8 tsp. ginger powder

Ingredients:
blanched almonds (optional)
1 green onion
1/2 sweet onion, diced
1/2 -1 carrot
1 stalk celery
1/2 can water chestnuts
2 cloves garlic
1 chicken breast

This is a small recipe that can be multiplied. Mix sauce together and set aside. Dice veggies and chicken into small bites (keep raw meat separate). In peanut oil fry chicken until done. Set aside. Clean pan. Add new oil. Stir fry carrot and onion until the onion becomes slightly transparent. Add all other vegetables. Stir-fry for 1-2 minutes. Add chicken, almonds, and sauce. Fry until sauce bubbles. Serve.

Fajitas

1 onion
1 bell pepper
1 can refried beans
tortillas
1/2 lb. beef London broil (or chicken)
1 small container of sour cream
1 tomato
enchilada sauce (optional)
cumin, chili powder, salt, pepper
olive oil

Cut onion, bell pepper, and beef or chicken into thin strips. Warm beans, set aside. Put oil in pan and heat. Add onions and cook 2-4 minutes. Season, add bell peppers and cook 2 minutes. Season and add meat. Warm tortillas on a griddle. Assemble on a warm tortilla with fresh chopped tomatoes, cooked vegetable/meat mixture, enchilada sauce, beans, as desired.

Italian Chicken

1 large chicken breast for each two people
Italian dressing
provolone cheese

Put generous helping of dressing in frying pan and heat to medium. Cut chicken in half so it is thinner, not shorter or less wide. Put in pan, cook for 4-6 minutes. Add more dressing on top of chicken. Turn. Cook 2-4 minutes. Add 1/2 piece of cheese. Continue cooking until cheese is melted. Serve.

Easy Tomato Baked Chicken

1 small red onion, thinly sliced
4 small boneless skinless chicken breast halves (1 lb.)
1 2 C. diced tomatoes
1/4 C. vinaigrette dressing
1/4 tsp. garlic powder
1/4 C. grated Parmesan cheese

Preheat oven to 425. Place onions in bottom of 9x13 baking dish; top with chicken. Combine tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese. Bake 30 minutes or until chicken is cooked thoroughly.

Makes 4 servings