Cranberry Chicken

1 can whole cranberry sauce
1 8-oz. Catalina salad dressing
Chicken breasts, skinless, boneless

Put chicken breasts in a 9x13 inch baking pan. Combine cranberry sauce and salad dressing. Pour over chicken breasts. Bake at 350ª for about 45 minutes.

OVEN FRIED CHICKEN PARMESAN

1 garlic clove
1/4 pound butter, melted
1 cup soft white bread crumbs
1/3 cup finely grated Parmesan cheese
2 tablespoons minced parsley
1 teaspoon salt
1/8 teaspoon pepper
2 1/2 pounds chicken, cut up into pieces

Preheat oven to 350 degrees.

Crush the garlic clove and combine with 2/3 cup melted butter in a shallow baking dish. In another dish
combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. First dip the chicken into the butter
and then coat it in the bread crumb mixture.

Arrange the chicken 1 layer deep in a greased large, shallow baking pan and drizzle evenly with remaining
melted butter. Bake uncovered, 1 to 1 1/4 hours until fork tender and browned. Oven-Baked Orange/Honey Chicken

6 chicken breast halves,
1/4 cup butter, melted
1 can (6 oz.) frozen orange juice
concentrate, thawed
1/4 cup honey
3/4 cup fine bread crumbs
1/2 cup all purpose flour
1 tsp. paprika
1/4 tsp. thyme
1/2 tsp. salt

Brush Chicken breasts with butter.

Combine undiluted orange juice and
honey in shallow dish.

Mix bread crumbs, flour, paprika,
thyme and salt (I also added parmesan
cheese). Roll chicken in honey mixture,
then in bread crumb mix. Place chicken
in large greased baking pan
and drizzle with any remaining butter/
honey mixture. Bake at 375 for 45 to 50
minutes or until done.