1/2 cup slightly crushed bran flakes (3/4 cup uncrushed)
1/4 cup shelled sunflower seed, chopped
1/2 teaspoon seasoned salt
1/4 cup butter or margarine, melted
2 tablespoons lemon juice
1/2 teaspoon salt
3 whole large chicken breasts, halved lengthwise, or 6 whole small chicken breasts
1 16-ounce can peach halves, drained
In paper or plastic bag combine bran flakes, sunflower seed, and seasoned salt. Blend melted butter,lemon juice, and salt. Brush chicken breasts with butter mixture, then shake, one at a time, in bran mixture to coat lightly. (Reserve remaining lemon butter.) Place chicken, skin side up, in an ungreased large shallow baking pan. Bake in 375° oven for 40 minutes. Do not turn. Meanwhile, brush peaches with reserved lemon-butter mixture. Arrange in pan with chicken; continue baking 5 to 10 minutes or till chicken is tender. Makes 6 servings.
1 2 1/2 – to 3-pound broiler-fryer chicken, cut up
1 10 3/4-ounce can condensed cream of chicken soup
1 tablespoon snipped parsley
1/2 teaspoon poultry seasoning
1 1/2 cups frozen small whole onions
Place chicken pieces, skin side up,in a 12 x 7 1/2 x 2 inch baking dish. Stir together soup, parsley, and poultry seasoning; stir in onions. Spoon over chicken. Bake, covered, in 350° oven about 1 hour or till chicken is tender. Stir sauce; sprinkle with paprika. Serve with mashed potatoes or hot cooked rice, if desired. Makes 4 servings.
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