Saturday, September 02, 2006

Chicken Fingers, Pineapple Chicken, Ice Cream Sandwich Cake

Chicken Fingers

2 tablespoons butter or margarine
1/2 cup Gold Medal® all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds boneless skinless chicken breasts, cut crosswise into 1 1/2-inch strips

1 . Heat oven to 425ºF. Melt butter in rectangular pan, 13x9x2 inches, in oven.
2 . Mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Toss with melted butter in pan.
3 . Bake uncovered 15 minutes. Turn chicken strips; bake 10 to 15 minutes longer or until no longer pink in center.


Pineapple Chicken

4 boneless skinless chicken breast halves (1 pound)
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 can (20 ounces) unsweetened sliced pineapple
1 tablespoon cornstarch
1/4 cup Dijon mustard
1/4 cup honey
2 garlic cloves, minced
Hot cooked rice

Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside. Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine mustard, honey, garlic and remaining pineapple juice; mix well. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm. Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes. Return chicken to pan. Top with pineapple; heat through. Serve over rice. Yield: 4 servings.



Ice Cream Sandwich Cake

INGREDIENTS:
16 ice cream sandwiches, softened
1 16-ounce container chocolate Cool whip topping
1 12-ounce jar chocolate fudge topping
2 bags (about 16 ounces M&M candies)
1/4 cup chocolate syrup

DIRECTIONS:
Layer 8 of the sandwiches in a 9x13 baking dish side
by side, press down a little to join them. Spread evenly
1/2 of the Cool Whip and 1/2 of the topping. Sprinkle 1/2
of the candy over layer. Repeat with another layer of
same. Drizzle with chocolate syrup to finish. Cover and
freeze 3 hours or until firm. Slice with a serrated knife.

Yield: 12 Servings