• 4 pork chops,1/2-inch(1cm) thick
• 3 cups frozen seasoning vegetables,thawed and drained
• 14 1/2-oz(435 ml) can stewed tomatoes with bell pepper and onion,do not drain
• 1/2 cup ketchup
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon beef bouillon granules
• 2 tablespoons cornstarch
• 2 tablespoons fresh water

Slow Cooker Pork Chops with Pepper-Tomato Sauce

• 1 large onion,peeled and finely chopped
• 1 stalk of celery,trimmed and finely chopped
• 1 large carrot,scraped and finely chopped
• 2 oz(60g) bacon rashers,chopped
• 2 oz(60 g) butter
• 1 1/2 lb pumpkin,seeded,skin on,cut into chunks
• 3 pints(1.7 l) chicken stock
• 1 garlic clove.peeled and crushed
• salt and freshly ground black pepper to taste
• 6 oz(180g) long grain rice,washed
• 3 tablespoons grated Parmesan cheese

1.Melt the butter in frying pan.

2.Add onion,celery,carrot and bacon.

3.Fry for 5 minutes,stirring occasionally.

4.Add pumpkin chunks and fry,stirring, for additional 5 minutes.

5.Add chicken stock,garlic,salt and pepper and bring to a boil.

6.Reduce the heat.

7.Add the rice to the soup.

8.Bring to a boil and simmer for 15-20 minutes,until rice is tender.

9.Stir in Parmesan cheese and adjust seasoning.

10.Pour pumpkin soup with rice into serving bowls.

11.Serve soup with bread sticks.

Ingredients:

6 parts vodka

1 dash of dry vermouth

olive stuffed with pickled jalapeno pepper
cracked ice

Combine pepper vodka and vermouth in mixing glass,filled with cracked ice.

Mix well.

Strain into chilled cocktail glass.

Garnish Cajun martini cocktail with olive.

More cocktail recipes

• 5 large eggs,beaten
• 1 bunch spring onion(scallion) finely chopped
• 1 pound(480-500g)potatoes,cubed or sliced
• 1 2/3 oz(50 g) mature cheese
• salt and freshly ground black pepper to taste

Oven Baked Tortilla

• 1 cup onion,peeled and sliced
• 1 1/2 pound(750 g) chicken breasts,boneless and skinless
• 1 cup whole-berry cranberry sauce
• 1 tablespoon beef bouillon granules
• 1 teaspoon white vinegar
• 1 teaspoon prepared mustard

Slow Cooker Cranberry Chicken

• 1 white onion,peeled and finely chopped
• 1 oz(30 g) butter
• 1 stick celery,finely diced
• 1 potato,peeled and finely diced
• 800 ml hot law-salt vegetable stock
• 1/3 pound(150 g) blue cheese
• salt and freshly ground black pepper to taste

Dipping Sauce for Oven Cooked Chicken

• 1 tablespoon vegetable oil
• 2 shallots,finely chopped
• 1 garlic clove,peeled and finely chopped
• 2 teaspoons grated fresh root ginger
• 1/2 cup crunchy peanut butter
• 2 teaspoons freshly squeezed lime juice
• 1/2 teaspoon hot chili powder
• 1/2 cup coconut milk

• 1 1/3 oz (40 ml) vodka
• 2/3 oz (20 ml) amaretto cream liqueur
• 2/3 oz (20 ml) sugar syrup
• 2/3 oz (20 ml) molasses
• 1 teaspoon(10-15 g) grated ginger
• pinch of cinnamon
• pinch of cloves
• pinch of black pepper

Ginger Snap Cocktail Recipe

Combine all ingredients in a shaker.

Shake well and strain into chilled cocktail glass.

Sprinkle ginger snap with pinch of ground cinnamon.

Ingredients:

Put turkey breast skin side down in a glass bowl.
Combine remaining ingredients in mixing bowl.
Mix well.
Pour mixture over turkey breast.
Cover and refrigerate overnight.
Lightly grease inside of slow cooker with cooking spray.
Arrange turkey breast in slow cooker.
Pour marinade over top.
Cover crock pot and cook on low-heat setting for 6-8 hours.
Remove marinated turkey roast form slow cooker.
Slice into medium slices.
Serve  marinated turkey roast with fresh vegetables.

Ingredients:

4 pork loin chops

1/4 cup cognac

1 cup dry white wine

1 tablespoon freshly squeezed lemon juice

4 tablespoons olive oil

2 carrots,thinly sliced

2 shallots,thinly sliced

1 stick celery,thinly sliced

Bouquet garni

salt and black pepper to taste

prepared hot mustard

Combine all ingredients,except pork chops and mustard,in mixing bowl.

Mix well.

Marinate meat in vegetable mixture in cool place for 2 hours.

Pat excess marinade from chops.

Spread them with mustard.

Preheat oven grill to 400 F(205 C)

Cook pork chops for 15 minutes.

Serve oven grilled pork chops with a green salad.

• 1 1/4 cups amaretto liqueur
• 1/2 cup gin
• 1 cup sweetened condensed milk
• 1 cup whipping cream
• 3 eggs

Amaretto Cream Liqueur

• 1/4 cup(50 ml)mayonnaise with olive oil
• 1 clove garlic,minced
• 1/4 cup(50 ml) seasoned breadcrumbs
• 2 large tomatoes,cut into 8 pieces
• 1 tablespoon Parmesan cheese,grated
• salt and freshly ground black pepper to taste

Preheat turbo oven grill to medium-high heat.

Combine mayonnaise and garlic in a small bowl.

Mix well.

Using another small bowl,combine breadcrumbs,cheese,salt and pepper.

Arrange tomatoes in disposable foil pan.

Brush with mayonnaise mixture,then top with breadcrumb mixture.

Put pan on preheated turbo oven..

Cover and cook for 15 minutes or until tomatoes are tender.

Serve oven grilled tomatoes warm.

More turbo oven recipes

• 3 pounds(1.4 kg) beef round steak,trimmed,cut into 1-inch(2.5 cm) pieces
• 3/4 cup onion,chopped(fresh or frozen)
• 1/3 cup brown sugar
• 2 teaspoons chili powder
• 1/3 cup ketchup
• 1/4 cup cider vinegar
• 1 cup beer
• 1/2 cup tomato paste
• whole wheat buns,tortillas or pita breads

Lightly grease inside of slow cooker with cooking spray.

Combine all ingredients in crock pot.

Mix well.

Cover and cook on low-heat setting for 10-12 hours or high-heat for 6-7 hours.

Remove  meat from crock pot.

Shred,using 2 forks.

Put beef in large saucepan.

Add 2 cups of sauce from slow cooker.

Stir to mix.

Serve bbq beef on pita breads,or whole wheat buns.

 

Oven grilled meatballs isn't traditional cooking method,but high dry heat of a turbo oven can provide the meatballs,a rich combination of veal and pork perfumed with dill and nutmeg ,a sizzling,caramelized,flavorful crust.

• 2 slices white bread,cut into 1-inch(2,5 cm) pieces
• 1/2 cup milk
• 12 ounces(360 g) ground veal
• 12 ounces(360 g0 ground pork
• 1/2 onion,minced
• 1 tablespoon fresh dill,finely chopped
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1 large egg
• Caper and dill sauce(see recipe below)

Ingredients:

1/3 cup mayonnaise

1/3 cup sour cream

1/3 cup Dijon mustard

2 tablespoons fresh dill,finely chopped

1 tablespoon capers,drained

coarse sea salt

Combine all ingredients in cooking bowl.

Mix well,using whisker.

Season with salt and pepper to taste

• 4 cups bread crumbs
• 2 cups celery,chopped
• 1 cup onion,chopped
• 1/2 cup margarine
• 1 teaspoon thyme
• 1 teaspoon ,marjoram
• 1/2 cup turkey stock,chicken stock.
• salt and ground black pepper to taste

Oven Grilled Turkey Stuffing

• 1 loaf of French bread,sliced on diagonal into 1-inch(2.5cv)slices
• 1/2 cup butter
• 2 tablespoons Parmesan cheese,grated
• 2 cloves garlic,peeled and minced
• salt and freshly ground black pepper to taste

Recipe of delicious lasagna cooked in Flavor Wave Turbo Oven.

Ingredients for oven cooked lasagna:

How to prepare oven cooked lasagna

Lightly grease a baking dish.

Combine together all ingredients except lasagna noodles.

In prepared dish arrange lasagna noodles.

Layer cheese mixture,green spinach and mushrooms.

 Repeat layers with remaining elements, ending with cheese.

Put in Flavor Wave Turbo Oven.

Cover and cook on high heat setting for 15 minutes.

Than uncover and cook 15 minutes more.

Oven cooked lasagna is ready.

Ingredients:

4 lamb chops
2 tbsp olive oil
1 garlic clove, peeled
1 tbsp lemon juice,freshly squeezed
100g Greek feta, crumbled
¼ cup tomato, diced
6 kalamata olives, pitted
1 tbsp flat leafed parsley, chopped
Salt and black pepper, to taste

How to cook Oven Grilled lamb Chops:

Preheat Turbo Oven to 320F(160C)

Combine together lemon juice,garlic and olive oil in a bowl.

Mix well.Add lamb chops and turn to coat completely.

Put in refrigerator for 15-20 minutes to marinate.

Combine together feta, tomatoes, olives, and parsley in another small bowl.

Mix well and set aside.

Arrange lamb chops on the high rack of turbo oven.

Sprinkle with salt and black pepper.

Bake for for 15 minutes,or until browned.

While cooked,top each lamb chop with the feta, tomato, olive and parsley mixture.

Grill for 2 minutes,or until feta melts.

Serve oven grilled lamb chops immediately with salad greens, red onion and cucumber.

• 2 ounces(60 g) kiwi cream liqueur
• Vanilla ice cream
• 1 ounce(30g) Baileys cream liqueur
• 2 chocolate wafer cookies crumbled
• whipped cream
• 2 green maraschino cherries

Ingredients for barbecued green beans:

Cooking Method:

1. Cook bacon in nonstick skillet until crisp.
2. Break it into pieces.
3. Reserve 2 tablespoons bacon drippings.
4. Sate onions in bacon drippings.
5. Combine together ketchup,sugar,sauce and salt.
6. Stir into bacon and onions.
7. Pour mixture over green beans and mix lightly.
8. Pour mixture into slow cooker and cook,setting on low for 6-8 hours.
9. Barbecued green beans are ready.Serve them hot.
10. Do you need more slow cooker recipes?

Ingredients:

Irish cream liqueur baileys-100ml

White rum-20ml

Liqueur Kalua-20 ml

Vanilla ice cream-50 g

Whipped cream-50 g

Ice

Instructions:

Combine all ingredients in mixer(except whipped cream).

Mix well.

Decorate milk cocktail with Irish cream liqueur Baileys with whipped cream on top.

Looking for more homemade cocktail recipes?Here is much,much more

Ingredients for Cognac-Base Cream Liqueur:

1½ cups cognac

2 teaspoons instant coffee

1 teaspoon pure vanilla extract

1 teaspoon chocolate syrup

1/2 cup sweetened condensed milk

1/2 cup evaporated milk

3 eggs

Instructions:

Ingredients:


3 cups canned Italian plum tomatoes
1/4 cup olive oil
1 teaspoon finely chopped garlic
1/4 cup fresh fish broth,or bottled clamp juice
1 teaspoon crushed oregano
1 teaspoon hot red pepper flakes
2 tablespoons capers,drained
salt and freshly ground black pepper to taste
3 tablespoons butter
1 pound shrimp,shelled and deveined
1/4 pound feta cheese
1/4 cup ouzo(a Greek anise-flavored liqueur(optional)

Cooking Method:
 To make baked shrimp preheat oven to 350°F(175°C). Place the tomatoes in a saucepan and cook until reduced to about 2 cups.Stir often to prevent burning and sticking.heat the olive oil,using another saucepan or deep nonstick skillet and add the garlic,stirring.

Add the tomatoes,using a rubber spatula to scrape them out.Add the fish broth,oregano,red pepper flakes,capers and salt and pepper.Heat the butter in a  heavy saucepan or nonstick skillet and add the shrimp.Cook briefly,less than 1 minute,stirring and turning the shrimp until they turn pink.

Spoon equal portions of half of the sauce in four individual baking dishes and arrange six cooked shrimp plus equal amounts of the butter in which they cooked in each dish.Spoon remaining sauce over cooked shrimp.Crumble the cheese and scatter it over all.Place the dishes in the oven and bake for 10-15 minutes,or until bubbling hot.

Remove the dishes from the oven and sprinkle each dish with 1 tablespoon ouzo,if desired,and ignite it.Serve baked shrimp with feta cheese immediately.

Very easy oyster stew recipe.15 Minutes and delicious oysters are ready!
Ingredients:


3/4 cup(175 ml) unsalted butter
1 cup(250 ml) finely chopped celery
1 cup(250 ml) finely sliced leeks
1 cup(250 ml) finely grated carrots
1 onion finely chopped
1/2 cup(125 ml) whole wheat flour
2 cups(500ml) light cream
2 cups(500ml) milk
1 cup(250ml) minced clams with liquor(about 5 large clams)
freshly ground black pepper to taste
2 cups(500ml) shucked oysters with liquor(about 30 oysters)
fresh coriander or parsley sprigs

Cooking Method
In large saucepan,heat 1/2 cup of the butter;stir in celery,leeks,carrots and onion.Cover tightly and cook over low heat for 30 minutes,stirring occasionally.Meanwhile,in separate saucepan,heat remaining butter over medium heat;whisk in flour and cook for 2-3 minutes.Do not brown.Remove form the heat and gradually whisk in cream and milk.Return to heat and cook until smooth and thickened whisking constantly.Stir sauce into vegetables.
In another saucepan,combine clams and oysters;cook,uncovered,over low heat for v10 minutes or until oysters just start to curl.Add to vegetables mixture and heat through.Season with pepper to taste;garnish each serving with coriander or parsley.Serve oyster stew recipe with whole wheat rolls and sweet butter.
 

 

Breaded Chicken Breasts Mascarade

Eight Garnishes for Chicken Breasts Mascarade:

Julienned Carrots,Turnips and Zucchini with Watercress

Fruit Medley

Cucumber and Pepper

Mushroom,Egg,and Tomatoes

Green Garnish

Tuna,Bacon,and Chives

THE BEST RECIPES

We like to use fresh tomato spaghetti with this dish,making it a symphony of reds and pinks.Ordinary spaghetti is fine,however,and tastes just as good.This is another of those easy pasta recipe requiring no grated cheese;just pass the peppermill. A beautiful and sophisticated pasta dish,perfect as the first course of an important dinner.
Ingredients:


2 tablespoons best-quality olive oil
1/2 cup finely chopped yellow onion
1 can Italian plum tomatoes
2 teaspoons dried tarragon
salt and freshly ground black pepper,to taste
1 cup heavy cream
2 tablespoons salt
1 pound(450g) spaghetti
pinch of cayenne pepper
1/2 pound(220 g)lobster meat or more,about 1½ cups,the equivalent of  a 3-to 4-pound lobster
parsley,fresh basil or fresh tarragon sprigs(for garnish)

Cooking Method:
Heat the olive oil in a saucepan.Add the onion,reduce heat and cook,covered,until tender,about 25 minutes.Chop and drain tomatoes and add them to the onions.Add the tarragon,season to taste with salt and pepper,and bring to a boil.Reduce heat,cover and simmer,stirring occasionally,for 30 minutes.
Remove the resulting mixture from the heat and let it cool slightly.Purée it in the bowl of a food processor fitted with steel blade,or use a food mill fitted with a medium disc.Return purée to the saucepan,stir in heavy cream,and set over medium heat.Simmer the mixture,stirring often,for 15 minutes,or until slightly reduced.taste the sauce,correct seasoning,and stir in cayenne and lobster meat.Simmer further,3 to 5 minutes,or just until lobster is heated through.
Meanwhile,ina large pot,bring 4 quarts water to a boil.add the salt,stir in the pasta,and cook until tender but still firm.Drain immediately and arrange on warmed serving plates.Spoon sauce evenly over pasta and garnish with a sprig of parsley,basil and tarragon.Serve this easy pasta recipe immediately.

The bot tartare sauce makes an interesting change from Hollandaise.The sauce is made while the salmon fillets are cooking in the oven.
Ingredients:


4 salmon fillets,skin and bones removed
1/2 cup dry white wine or dry vermouth

For the Sauce:

3 tablespoons butter
1/2 cup finely chopped green onions
2 tablespoons finely chopped cornichons(sour pickles)
2 teaspoons capers
1/2 cup Crème Fraîche
1 tablespoon Dijon mustard
4 tablespoons Italian parsley,chopped
salt and freshly ground black pepper to taste.

Cooking Method:
Preheat the oven to 350°F(177°C). Arrange the salmon fillets in one layer in a baking sheet in which it fits snugly without overlapping.Warm the wine or vermouth in a small(non-corrodable) saucepan;pour over the salmon.cover the dish tightly with foil and bake in the preheated oven for 15 minutes.
Sauté the green onions in butter until wilted;add the cornichons and capers.Remove from the heat.Take the salmon dish out of the oven;remove the salmon to a plate,cover loosely with the foil,and put back in the turned-off oven while you finish the sauce.
Pour the salmon cooking liquid into the pan with the green onions and capers,turn heat up to high and reduce to 1/4 cup.Add the mustard and creme fraîche and continue to cook over high heat until the sauce thickens slightly.season to taste with salt and pepper.Stir in the parsley.
Place the salmon fillets on warmed plates;spoon the sauce around and serve

Ingredients:
Easy and very simple shrimp and avocado salad.Delicious and healthy.Just try to make it!


1/4 cup raw pumpkin seeds(pepitas)
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 small shallot,thinly sliced
1/4  cup chopped cilantro
1 large grapefruit
1 Hass avocado,cut into 1/4-inch lengthwise
salt and freshly ground black pepper to taste
3/4 pound shelled and deveined large shrimp
one 5-ounce head of Boston lettuce,torn into bite-size pieces

 
Cooking Method:
Preheat the oven to 400°F(200°C). Spread the pumpkin seeds in a pie plate and bake for 3-5 minutes,or until lightly toasted.Transfer to a plate and let cool.
Meanwhile,in a large bowl,combine 3 tablespoons of the olive oil with freshly squeezed lime juice,shallot and cilantro.Using a sharp knife,peel the grapefruit,removing all of bitter white pith.Working over the bowl,cut in between the membranes to release the grapefruit sections into the bowl;discard the membranes.gently fold in the avocado and season with salt and pepper to taste.
In a medium skillet,heat the remaining 2 tablespoons of oil until shimmering.Add the shrimp,season with salt and pepper and cook over moderate heat,tossing until curled and pink,about 4-5 minutes.
Arrange the lettuce on a platter.Using a slotted spoon,lift the grapefruit and avocado from the citrus vinaigrette and gently spread over lettuce.Add the shrimp to the vinaigrette and gently spread over the lettuce.add the shrimp to the vinaigrette and toss to coat.Arrange the shrimp over salad and drizzle the remaining citrus dressing on top.Scatter the toasted pumpkin seeds on top and serve.Shrimp and avocado salad is ready.Enjoy it!

Easy and simple grilled salmon steak recipe with charcoal or gas grill.
Ingredients:


1 lb(450g) salmon steak
2 tablespoons prepared butter-floured mix
1 tablespoon safflower oil
1 tablespoon lemon juice
1 tablespoon mustard
1 tablespoon finely chopped fresh parsley
1/2 teaspoon salt-free herb seasoning
1/8 teaspoon cayenne pepper

Cooking Method
Cut salmon into serving-size pieces and arrange in a shallow bowl.Combine all ingredients together.Pour resulting mixture over salmon.Marinate 15 to 30 minutes,turning occasionally.
Lightly spray grill with nonstick cooking spray.Grill salmon 4 to 5 minutes on each side until fish flakes easily with a fork.brush with marinade while grilling.Serve grilled salmon steak with lemon and fresh herbs.
 

Ingredients:


1 whole salmon,cleaned
3/4 cup dry white wine,or equal parts of freshly squeezed lemon juice and water
3 minced shallots,or 1 small onion minced
celery leaves from a small stalk
8 basil leaves
3 tarragon sprigs
2 rosemary sprigs
2 lemon slices with peel
salt to taste
white wine sauce(see following recipe)

Cooking Method:
Leave salmon whole or remove the head.Rinse under cold running water and place on paper toweling to dry.Place the wine in a saucepan and add the remaining ingredients,except the salt and wine sauce.Let the resulting mixture simmer,uncovered,1/2 hour without boiling.
Preheat the oven to 375°F(190°C). Place salmon lengthwise on a long sheet of foil,bring up the edges and pour the wine mixture over the fish.Sprinkle with salt.
Completely enclose the fish,crimping the foil to seal the edges tightly.Place the foil-wrapped fish in a large baking pan and transfer to the oven.Bake until the fish flakes easily when tested with a fork,about 1 hour.Serve salmon baked in foil hot with white wine sauce.
Note:A small 3-or4-pound center cut of salmon may be baked in exactly the same manner as the whole salmon.For a center cut of that size,use half the wine-herb mixture and prepare half the amount of sauce.Cook 10 minutes a pound in 375°F(190°C) oven.

White Wine Sauce
Ingredients:


1/4 pound butter
2 shallots
6 tablespoons flour
liquid from salmon baked in foil

equal parts dry white wine and boiling water
1/2 cup cream
salt and freshly ground black pepper to taste
2 eggs yolks:

Cooking Method:
While the salmon is baking,melt the butter in a saucepan and add the shallots.Cook until transparent but not brown.Using a wire whisk,stir in the flour until it is well blended.Cook over low heat 3 minutes.Let stand until the fish is done.
When the dish is removed from the oven,use the large spoon to dip out the juices and add to the butter mixture in the saucepan,stirring constantly over moderate heat.Continue stirring vigorously and add enough wine and boiling water to make 5 cups of liquid.
Cook the liquid,stirring,until thickened and smooth.Add the cream and season with salt and pepper.Strain through a fine sieve.Just before serving,reheat and add the egg yolks lightly beaten with a little of the hot sauce.Cook 2 minutes over low heat but do not let boil.

Ingredients:


2 tablespoons butter
1/3 cup chopped onions
1/3 cup chopped carrots
1/3 cup chopped celery
4 cups water
1/2 cup dry white wine,or 1/4 cup vinegar
salt to taste
peppercorn to taste
1 salmon steak
Hollandaise sauce

Cooking Method:
In a large nonstick skillet heat the butter,add the vegetables and cook -3-5 minutes.add the water,dry white wine and seasonings and simmer 5 minutes.
Wrap the salmon in cheesecloth and place in the boiling liquid.Reduce the heat,cover and simmer gently about 15 -20 minutes,or 5-7 minutes per pound.
Remove poached salmon steak carefully,unwrap and serve hot with Hollandaise sauce.

Ingredients:


8 salmon steaks
3/4 cup dry vermouth
3/4 cup olive or vegetable oil
1½ tablespoons freshly squeezed lemon juice
1 tablespoon minced parsley
3/4 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/8 teaspoon sage
dash of freshly ground black pepper

Cooking Method
Place the salmon steaks in a large cooking pan.Mix the remaining ingredients and pour over the top.Allow to stand 3-4 hours,turning once.
Preheat the broiler.Remove the salmon steaks from the marinade,reserving the marinade.Place the fish on a greased broiler rack and broil until brown.Turn carefully and brown on the other side.Cook until fork tender,or about 5 minutes a side,brushing frequently with the reserved marinade.
Note: The salmon steaks may be grilled over charcoal.

Stuffed Egg Recipes

Olive-Stuffed Eggs

Mushroom-Stuffed Eggs

Salmon-Stuffed Eggs

Tuna-Stuffed Eggs

THE BEST RECIPES

Ingredients:

1 Basic Scrambled Eggs
1/4 teaspoon dried tarragon
2 tablespoons chopped green onion

Cooking Method:
Prepare Basic Scrambled Eggs,add tarragon to unbeaten eggs mixture.Beat until well blended.Stir in green onion.Continue according to recipe for making scrambled eggs.

Ingredients:

2 whole chicken breasts,split and skinned
2 cups water
1 onion quartered
2 stalks celery with leaves,coarsely chopped
1 bay leaf
1 teaspoon dried vegetable flakes
1 teaspoon dried parsley flakes
1/2 teaspoon salt-free herb seasoning

Cooking Method:
Preheat oven to 350 F.Place chicken breasts in a baking pan.Combine remaining ingredients.Pour over chicken breasts.Cover and bake 40-50 minutes until chicken is fork tender.Strain broth and refrigerate.Skim fat from broth and reserve for later use.
Note:This recipe freezers well.Use this recipe to prepare large quantities of cooked chicken breasts.
baking time will need to be increased when multiplying this recipe.When chicken breasts are tender,remove from broth and cool.Remove bones.Cut chicken inti strips.Package into single or multiple servings.Freeze for later use.

Ingredients:

Rinse chicken breasts and pat dry.Arrange in shallow bowl.Combine remaining ingredients.Pour over chicken breasts.Marinate 50 minutes to 1 hour or cover and refrigerate overnight.
broil 4 inches from heat source 6 to 8 minutes on each side.Brush with marinade while broiling.

• 2 tablespoons unsalted margarine
• 1 medium-size yellow onion,chopped
• 1 medium-size sweet green pepper,cored,chopped
• 2 cloves garlic,minced
• 2 whole chicken breasts,halved and skinned
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 can low-sodium stewed tomatoes
• 1 teaspoon dried rosemary,crumbled
• 1/2 teaspoon dried marjoram,crumbled
• 1 bay leaf
• 1 tablespoon flour blended with 1/4 cup low-sodium chicken broth or water

Cooking Method:

1. In heavy 12-inch skillet,malt 1 tablespoon of the margarine over moderate heat.Add the onion,green pepper,celery,and garlic,and cook,uncovered,until the onion is soft-about 5 minutes.Transfer to a small dish.
2. Raise the heat under the skillet to moderately high and add the remaining margarine.While it melts,sprinkle the chicken breasts all over with paprika and cayenne pepper.Add the chicken to the skillet and cook about 5 minutes,turning occasionally.
3. Add half of the cooked vegetables to the skillet along with tomatoes,rosemary,marjoram,and bay leaf;reduce the heat,cover,and simmer for 20 minutes or until the chicken breasts are fork-tender.
4. Whisk in the flour-chicken broth mixture and cook,stirring constantly,until the sauce has thickened-about 3 minutes.Return the remaining vegetables to the skillet and heat for 3 minutes.Discard the bay leaf.Serve chicken breasts with fluffy boiled rice and steamed okra.