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Featured Cookbook
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Crescent-Wrapped Brie
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Lemon Chicken
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Tunnel of Fudge Cake
Book Description
How many times have you found yourself searching through five different cookbooks for a few simple things--those terrific stuffed mushrooms, Mom's mashed potatoes, something new to do with asparagus, and which cut of pork to use for the best chops? Pillsbury's Complete Cookbook may be the answer to all your rummaging. Capturing down-home cooking at its finest,
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Pillsbury Complete Cookbook : Recipes from America's Most-Trusted Kitchens
Authors:
Date: April 2000
ISBN: 0609602845
Publisher: Clarkson Potter
Ring-bound
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Prep Time: 30 minutes
Yield: 4 servings
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Chicken
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3/4 cup finely crushed corn flakes cereal
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1/2 teaspoon ginger
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1/8 teaspoon pepper
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1 egg white
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1 teaspoon water
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1 teaspoon soy sauce
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4 boneless skinless chicken breast halves
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Sauce
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1/2 cup chicken broth
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1 tablespoon cornstarch
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1/3 cup honey
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3 tablespoons fresh lemon juice
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1 teaspoon ketchup
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1/8 teaspoon garlic powder
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1 teaspoon grated lemon peel
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2 green onions, cut into 1/2-inch pieces, including tops
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Line cookie sheet with foil; place in oven. Heat oven to 450 degrees F. In pie pan, combine crushed cereal, ginger and pepper; mix well. In small bowl, beat egg white, water and soy sauce until frothy. Brush both sides of chicken with egg-white mixture. Place in pie pan; spoon cereal mixture over chicken to coat evenly.
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Remove hot foil-lined cookie sheet from oven; arrange coated chicken on sheet. Bake at 450 degrees F for 15 to 20 minutes or until chicken is fork-tender and juices run clear.
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Meanwhile, in medium saucepan, combine broth and cornstarch; blend until smooth. Add honey, lemon juice, ketchup and garlic powder; mix well. Bring to a boil over medium-high heat, stirring constantly. Remove from heat; stir in lemon peel.
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To serve, cut each chicken breast half crosswise into 6 or 7 pieces; arrange on 4 individual plates. Spoon sauce over chicken; sprinkle with onions.
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Crescent-Wrapped Brie
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Tunnel of Fudge Cake
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