Harvest Moon Chicken Recipes

HARVEST MOON CHICKEN

Steps:

• Preheat oven to 375.
• Combine the mayonnaise, horseradish, mustard, Worcestershire sauce and cayenne in a bowl and mix thoroughly. Cover and chill.
• Spray a foil-lined baking tray lightly. Place the frozen chicken breasts in the pan and bake for 45 to 55 minutes, until done.
• Place breasts on an ovenproof platter. Top each breast with the horseradish mustard sauce. Sprinkle with the cheese and then the bacon pieces.
• Broil for 1-1/2 minutes or until the cheese is blended with the sauce and lightly browned. Just before serving, sprinkle each breast with paprika.

HARVEST MOONS

Steps:

• In medium microwavable bowl, microwave candy melts uncovered on Medium (50%) 30 seconds, then in 15-second intervals, until melted; stir until smooth. Spoon melted candy into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag.
• Decorate pies with melted candy, decorating icing, candies and sprinkles as desired. Place on waxed paper; let stand until set.

HARVEST CHICKEN

Steps:

• In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat., In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes. , Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender. , In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley.