Saturday, April 30, 2011

Chicken "Italiano" and Lightning Lunch

This is also from the Better Homes and Gardens I've been blogging from earlier this week. An "Italian" dish in the electric skillet. Here is the caption on that photo:  Tender chicken bubbles to just-right spicy goodness - in quick-from-a-mix spaghetti sauce!  Bonus:  Your electric skillet minds the main dish while you fix the salad, dessert.
I don't think my Italian Grandma Alessio made chicken this way...
Chicken "Italiano"
Cut up one 2 1/2 - 3 pound ready-to-cook frying chicken; salt lightly. Preheat electric skillet to about 360F.  Add 2 tablespoons salad oil; add chicken; brown slowly, 15 to 20 minutes; spoon off fat.
Mix 1 envelope spaghetti-sauce mix according to directions, but omitting extra fat; pour over chicken. Cover; reduce heat to about 250F.  Cook till tender, about 45 minutes, basing occasionally.  Serves 4.

1 enveloped spaghetti-sauce mix. Oh boy.  I also don't know about that temperature being hot enough for the chicken. This might be tasty, but I'd cook it differently. But then there's this one:

Lightning Lunch
1 12-oz. can luncheon meat (nothing good starts with this)
2 tablespoons butter or margarine
1 1-pound can whole yams, drained
4 canned cling peach halves
Dash cloves
1/4 cup orange marmalade
Cut meat in 4 slices.  Melt butter in electric skillet preheated at about 360F.  Add meat, yams, and peaches; brown on one side.  Turn; sprinkle yams with salt; and peaches with cloves.  Spoon marmalade over meat.  Heat uncovered at about 230F basting often, till hot and glazed, about 5 minutes.  Makes 4 servings.

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