1984 Greenwood Jaycees Recipe Book

Cookbook page 16

Chicken Cacciatore, Beanie's Scallop Chicken

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CHICKEN CACCIATORE                                          Janet Jackson
2 tsp. salt
1/2 tsp. paprika
1/8 tsp. pepper
1/2 tsp. oregano
1/4 tsp. chili powder
2 oz. chopped onion
1/2 c. green pepper
2 c. tomato juice
1/2 bay leaf, crumbled
11/4 lb. skinned chicken

In small bowl, combine 1 tsp. salt, paprika and pepper. Rub mixture
into chicken evenly. Place chicken in a hot no-stick skillet. Cook for
10 minutes on each side or until brown. Transfer to a baking dish. Set
aside. In same skillet cook green pepper and onion for 5 minutes
until soft. Stir in remaining salt and other ingredients. Bring to boil
for 15 minutes until reduced by about 1/3. Pour over chicken. Bake
at 350 degrees for 30 minutes until done.

BEANIE’S SCALLOP CHICKEN                                   Karan Pershing

1 c. rich milk
4 c. chicken broth
1/2 c. butter, if unrich
   broth
3/4 c. flour
1/4 tsp. nutmeg
1/8 tsp. celery salt
Pinch poultry seasoning
5 c. cold chicken
2 c. toasted bread crumbs

Make a gravy with the milk, flour, butter, broth and seasonings. In a
baking dish, put layer of bread crumbs, layer of chicken. Continue until
all is used. Then pour gravy over it all. Bake at 350 degrees until
thickened.

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