Recipe: Tangy Cereal-Coated Chicken, Chicken in Sherry, Wild Rice Pilaf - Recipes for Wendy.

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TANGY CEREAL-COATED CHICKEN

1/2 cup orange juice
1 teaspoon ground ginger
2 tablespoons honey
1 teaspoon Dijon-style prepared mustard
salt and pepper to taste
4 skinless, boneless chicken breasts
2 cups crushed buttery round crackers
1/4 cup wheat and barley
nugget cereal (eg. Grapenuts TM) or the cereal of your preference
1 tablespoon all-purpose flour
4 tablespoons apricot
marmalade for topping

To Make Marinade: In a nonporous glass dish or bowl, combine the orange juice, ginger, honey, mustard, salt and pepper to taste. Mix together.

Add chicken pieces and turn to coat. Cover dish and refrigerate for at least 2 hours to marinate.

Preheat oven to 350 degrees F (175 degrees C).

In a resealable plastic bag, mix together the crushed crackers, grape nuts and flour. Rinse chicken and pat semi-dry.

Dredge in cracker mixture to coat and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes. Remove from oven, top each chicken piece with a light coating of marmalade and put under broiler for 3 minutes.

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CHICKEN IN SHERRY
Servings: 4

4 chicken breast halves, boned and skinned
1 can cream of mushroom soup, undiluted
1 can sliced mushrooms, (4 to 6 ounces)
1 cup sour cream
1/3 cup dry sherry or white wine
1 teaspoon Worcestershire sauce
dash garlic salt
1/4 cup melted butter
1/2 teaspoon salt, or to taste

Place chicken breasts in a baking dish. Combine remaining ingredients; stir to mix well and pour over chicken. Cook at 350 degrees for about 1 to 1 1/2 hours. Cover with foil if the dish appears to brown too quickly. Serve over rice or noodles.

NOTE: Serve over White Rice Pilaf (Recipe follows)

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WILD RICE PILAF
Yield: 12 servings

1 1/2 cups wild rice
6 1/2 cups chicken stock or water
1 1/2 cups white rice
1 pound bacon
2 onions, chopped
2 cups minced celery or use chopped mushrooms
3/4 cup parsley
salt and pepper to taste
3/4 cup toasted pine nuts

Place wild rice and 3-1/4 cups of chicken stock (or water) in the pressure cooker. Bring to a boil, seal, bring up to 15 Ib. pressure, reduce heat to stabilize pressure and cook for 15 minutes.

Remove from heat, depressurize and remove lid. Remove cooked wild rice and replace with white rice and remaining 3-1/4 cups chicken stock or water.

Bring to a boil, seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 6 minutes. Remove from heat, depressurize and remove lid.

Mix rices together in cooker. Meanwhile, cut bacon into small pieces, fry until crisp and drain on paper towels. Remove majority of bacon grease from skillet, leaving a small amount to fry onions and celery until tender.

Add cooked onion-celery mixture, parsley, and salt and pepper to taste. Just before serving, add toasted pine nuts.