From the Burton Kitchen to Yours

2 chicken breast
lemon juice
lime juice
lemon pepper
rosemary

Place chicken in a baking dish, pour enough lime juice to just fill bottom of dish.  Add enough lemon juice to cover 1/3 of chicken.  Let set for 2-3 minutes, flip chicken, let set another 2-3 minutes.  Remove chicken from juice.  Sprinkle chicken with lemon-pepper and rosemary.  Cook on a foreman grill.

prepared rice
1- 11 ounce can mandarin oranges
1/4 cup chopped cashews
1/4 cup chicken broth
2 Tablespoons soy sauce
2 Tablespoons teriyaki sauce
3/4 lb. boneless, skinless chicken breast, cut into 1/2 inch pieces
1 Tablespoon canola oil
1/2 cup chopped bok choy
1/4 cup minced chives

Drain oranges, reserving 1/2 cup oranges and 2 Tablespoons juices.

In a small bowl, combine the cashews, broth, soy, teriyaki, and reserved juice; set aside.  In a large wok, stir-fry chicken in oil until no longer pink.  Add cashew mixture; cook 1 minutes longer.  Add bok choy, chives, and reserved oranges; cook and stir 2 minutes.

Fluff rice with fork; serve with chicken mixture.

Yield: 3 servings

Sate
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
2 teaspoons lime juice
1 teaspoon ground cumin
1 lb. chicken breast

Sauce
1/2 cup chunky peanut butter
1/4 cup sliced green onions
2 garlic cloves, minced
1 tablespoon honey
2 teaspoons soy sauce
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup water

1) In medium bowl, stir together all sate ingredients except chicken. Cut chicken into thin strips and place in bowl with marinade. Cover and refrigerate for 1-24 hours.

2) Soak wooden skewers in water 30 minutes

3) In medium sauce pan stir together all sauce ingredients except water. Slowly stir in water. Bring to a boil over medium heat. Reduce heat to medium-low; simmer 3-5 minutes to thicken.

4) Heat grill. Remove chicken from marinade and discard marinade. Thread chicken onto skewers. Place chicken on gas grill over medium high heat or on charcoal grill 4 to 6 inches from coals. Cover and grill 5 to 6 minutes turning once.

5) Serve with the sauce

Ingredients:
4 boneless, skinless chicken-breast halves (about 4 ounces each)
1 2/3 cup finely crushed corn flakes
1/3 cup grated Parmesan cheese
1/8 teaspoon black pepper
1/3 cup dijon mustard
1/3 cup honey

Preheat oven to 400*.  Line baking sheet with aluminum foil.  Coat foil with cooking spray.  Cut chicken into 1 inch pieces.
Combine crushed corn flakes, parmesan, and pepper in a medium bowl; mix well.  In another bowl, mix dijon and honey.  Dip chicken in honey mustard; coat with corn flake mixture.  Place in a single layer on prepared pan.
Bake chicken nuggets until golden and no longer pink in the center, 16-18 minutes.

Serves 8.

Ingredients:
4 boneless, skinless chicken breast halves (about 1 pound)
2 oranges, sliced in half
2 lemons, sliced in half
2 limes, sliced in half
2 Tablespoon seasoned salt
1 teaspoon pepper
1- 12 ounce can apricot halved, drained
2 Tablespoons brown sugar
1 Tablespoon butter
dash of nutmeg
prepared rice

In a 13x9 inch glass baking dish, place chicken.  Squeeze juice from one half of each orange, lemon, and lime over chicken.  Thinly slice and set aside remaining citrus fruit halves for garnish (and flavoring rice).  Sprinkle seasoned salt and pepper over chicken.  Cover and bake in 400* oven for 30 minutes.  While chicken is baking prepare glaze.  In blender, process apricot halves.  In a small saucepan, combine processed apricots, brown sugar, butter, and nutmeg.  Heat over medium heat until bubbles appear.  Reduce heat to low; cover and simmer 5 minutes, stirring once or twice.  Pour glaze over chicken breasts and bake, uncovered, additional 10 minutes.

Serving:
Serve over rice (place sliced citrus on rice).

Serves: 4

This was disgusting!  There was no flavor.

We ended up eating toasted hot dogs.

Taste of Home
Best of Quick Cooking

Prep/Total Time: 15 minutes


8 bacon strips
8 hot dogs
4 ounces Monterey Jack cheese, cut into strips
1/2 cup Honey mustard
8 hot dog buns

Preheat oven to 350*

Partially cook bacon; drain on paper towels.
Cut a 1/4 inch lengthwise slit in each hot dog; place cheese in each slit.
Starting at one end; wrap bacon in a spiral around hot dog; secure with toothpicks.

Split buns just halfway.
Spread mustard inside buns.
Set aside.

Place hot dogs on a cookie sheet, bake uncovered for 6-8 minutes; until cheese is melted and bacon is cooked.
Serve on buns.

Prep/Total Time: 25 minutes


1/4 cup sugar
1 tablespoon cornstarch
3/4 cranberry juice
2 tablespoons cider vinegar
2 teaspoons soy sauce
1 pound smoked kielbasa, cut into 1-1/2 inch pieces
2 medium tart apples
1 medium green bell pepper, cut into 1-inch pieces
1 medium sweet red bell pepper, cut into 1-inch pieces

In a large saucepan, combine sugar and cornstarch.
Stir in cranberry juice, vinegar and soy sauce.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.

On metal skewers, alternately thread sausage, apples and peppers.
Grill, uncovered, over indirect heat for 8 minutes or until heated through, turning and brushing with glaze occasionally.

Yield: 8 servings.

Prep/Total Time: 25 minutes


1 package (16 ounces) bow tie pasta
1 pound bulk Italian sausage
1/2 cup chopped onion
1-1/2 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each) Italian stewed tomatoes, drained and chopped
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon dried basil
Shredded Parmesan cheese

Cook pasta according to package directions.
Meanwhile, in a Dutch oven, cook the sausage, onion, garlic and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink; drain.
Stir in the tomatoes, cream, salt and basil.
Bring to a boil over medium heat.
Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally.
Drain pasta; toss with sausage mixture.
Garnish with Parmesan cheese.

Yield: 5 servings.

Prep/Total Time: 15 minutes


4 sun-dried tomato tortillas
2 chicken breasts, split length-wise into thick strips
4 tablespoons of ranch dressing
4 romaine leaves
8 slices of cheese

Cook the chicken strips, I use a George Forman Grill.
Spread ranch dressing down the middle of the wraps.
Place cheese on the wraps.
Put warm chicken on the wrap, this will melt the cheese slightly.
Place romaine on the wrap.
Roll the wrap up and enjoy.

Yield: 4 servings.

Prep/Total Time: 30 minutes

4 boneless pork loin chops (3/4-inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
1tablespoon canola oil
3/4 cup beer
3 tablespoons ketchup
2 tablespoons brown sugar

Sprinkle both sides of the pork chops with salt and pepper.
In a large skillet, brown the pork in canola oil on both sides over medium heat.

Combine the beer, ketchup and brown sugar; pour over the pork.
Bring to a boil.
Reduce heat; simmer, uncovered, for 18-20 minutes.

Yield: 4 servings.

Prep/Total Time: 20 minutes




4 pounds skinless chicken breast halves
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons canola oil
1/4 cup butter
1 tablespoon lime juice
1/2 teaspoon dill weed
1/4 teaspoon minced chives

Sprinkle chicken with salt and pepper.
In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side; drain.
Remove and keep warm.

Add butter and lime juice to the skillet; cook and stir until butter is melted.
Stir in dill and chives.
Drizzle over chicken.

Yield: 4 servings.

Prep/Total Time: 20 minutes