===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-27-94 (21:23)             Number: 379
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Mardi Gras Chicken             Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v7.07

      Title: Mardi Gras Chicken
 Categories: Poultry
   Servings:  6

      3 ea Chicken breasts, split              1 ea Pimiento, cut into 12 or 18
    1/4 c  Evaporated milk                          Tiny pieces
      1 c  Packaged pancake mix                1 md Onion, cut into thin slices
    1/2 ts Salt                                     & separated into rings
    1/8 ts Garlic powder                     1/8 ts Black pepper
      1 tb Mexene Chili Powder               1/4 ts Thyme
      1 md Green bell pepper, sliced         1/2 c  Margarine/butter
           Into 6 thin rings

  Wash chicken, drain and pat dry.  Place chicken on waxed paper and
  sprinkle evaporated milk on both sides.  Shake dry ingredients well in a
  paper bag.  Drop a few pieces of chicken in at one time, shaking to coat
  generously.  Melt margarine in an electric fry pan, heated to 325 degrees.
  Brown the fleshy side of the chicken pieces first, then the other sides.
  Reduce heat to 250 degrees and cook for 20 minutes with the lid on.  On
  top of the fleshy side of the chicken, arrange attractively on each piece
  of chicken the bell pepper rings, onion rings and then the pieces of
  pimento placed into these rings.  Replace the lid and cook for 25 minutes
  at 275 degrees.  Test for tenderness with a fork.  Simmer a short time
  longer if necessary.  Serve with baked beans.

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