FRUITY CHICKEN SALAD

I found this recipe in the September/October issue of Nebraska Life Magazine. The recipe from Dorothy Rieke from Julian NE and is GREAT. I made it tonight and it is YUMMY!

INGREDIENTS: 2 large chicken breasts cooked, cut into bite size pieces and cooled. 1 can (8 oz.) of mandarin oranges, drained. 1 cup of pineapple chunks, drained (save 1 tsp juice). 1 large eating apple, cored and diced just before serving. 1/4 cup of slivered almonds, toasted. I added the apples with the rest of the ingredients and did not toast the almond slivers. DRESSING: 2/3 cup mayonnaise, 1/3 cup whipped topping, 1 tsp grated orange peel, and 1 tsp of pineapple juice.

DIRECTIONS: In a large mixing bowl, mix dressing ingredients and fold into well-drained fruits, almonds and chicken. Chill. Wait to serve before adding apples. As I said, I don't think this is a big deal. Serves 8. Well, Rose Ann and I ate about half of it and we used 3 chicken breasts. ENJOY!

BAKED DIJON CHICKEN

This is a great, simple recipe that is really good.

INGREDIENTS: Nonstick spray, 3-4 tbs. of Dijon mustard, 1/4 cup grated Parmesan cheese, 1/4 cup of evaporated fat free milk, 1/4 cup of plain, dry bread crumbs, and 4 boneless, skinless chicken breast halves. I needed more of the Parmesan cheese and bread crumbs to get the 4 breasts coated.

DIRECTIONS: Preheat oven to 475 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray. Combine evaporated milk and mustard in a shallow bowl. Combine bread crumbs and cheese in a separate shallow bowl. Dip chicken in the milk mixture, coating both sides, then into the bread crumb mixture. Place in prepared dish and bake for 15-20 minutes or until chicken is golden brown and no longer pink inside. We baked ours for 15 minutes and the chicken was done, but maybe not brown and crispy enough. Your call. It was very good. Enjoy! BRIAN