ORIENTAL CHICKEN SALAD LIKE APPLEBEE'S    COOKS.COM

4 breaded chicken breast fillets
1 romaine heart
1 1/2 c. coleslaw mix (or finely shredded cabbage)
1/3 c. toasted almond slivers or slices (blanched almonds)
1/2 c. chow mein noodles

Dressing:
1/3 c. vinegar
1/2 c. sugar
3/4 tsp. salt
1 tsp. dry mustard
1 tsp. horseradish
1/4 c. Spanish onion, diced
1 c. canola oil

Cook chicken fillets as directed.
To make dressing, combine everything but the oil in a blender of food processor and process until liquefied. Continue to blend and slowly drizzle in the oil until blended. To be really authentic, make coleslaw with the cabbage and the dressing first and top it with the lettuce, almonds and noodles. Then cut up the chicken and add to salads. I've had good results by layering first the romaine then the cabbage, almonds, chicken and dressing. This should make 3 or 4 salads. Submitted by: Darcey Nowak


BREADED CHICKEN BREAST FILETS ITALIAN   COOKS.COM

Heat breaded chicken breast filets in the oven. Add some marinara sauce and Italian style shredded cheese sprinkle with Parmesan and put them back into the oven till the cheese melts and serve over spaghetti. Serve with green salad and garlic cheese bread


BREADED CHICKEN BREASTS WITH GRAVY   COOKS.COM

Bake breaded chicken breasts until they are nice and brown, then smother them in chicken or mushroom gravy. Serve them with rice or mashed potatoes and a green vegetable.


FRENCH ONION CHICKEN   COOKS.COM

Noodles (spaghetti noodles will do just fine if you don’t have kluski)
Two breaded chicken fillets
French Onion soup (canned stock preferably, but frozen works too)
Grated Mozzarella Cheese (lots of cheese… drool)

First, cook up one serving of noodles. One full serving should do. If you have kluski (sort of thick Polish spaghetti), that seems to work best. But if not, regular spaghetti is just fine.While the noodles are cooking, cook two breaded chicken breast fillets. I prefer pre-cooked, pre-breaded chicken, but that’s because I’m lazy.At the same time prepare the French Onion Soup. Once all of the food has been cooked, take a large, deep plate/small platter and place the noodles on it. Then place the two cooked chicken fillets on the noodles. (Up to this point it’s a lot like Chicken Parmesan. So if you have a good recipe for that dish, you can use it up to this step.)Next, smother the whole dish with French Onion Soup stock. Then cover the whole thing with the mozzarella cheese. Place in the oven and bake until the cheese starts to turn a golden brown. (I usually set the oven at 400deg, but I don’t know if that’s the best temp. All you are really trying to do is melt the cheese.)Take out of the oven and eat. Be careful! The plate will be hot!