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2 1/2 to 3 lb. chicken, cut up
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
1/2 c. boiling water
1/2 c. apple juice
2 c. sliced fresh green beans, French
1 c. diced peeled apples
1 tbsp. flour
1 tsp. ground cinnamon
1 oz. bread
Sprinkle both sides of chicken with salt and pepper. Place chicken on a rack
in a shallow open roasting pan. Bake in hot oven (450 degrees) until browned,
about 20 minutes. Reduce oven temperature to 350 degrees. Remove chicken and
rack; pour off any fat from pan. Return chicken to pan. Dissolve bouillon in
boiling water. Pour over chicken along with apple juice. Stir in green beans.
Cover and bake 25 minutes. Stir in apple. Cover and bake 10 minutes longer.
Meanwhile, in small saucepan mix flour with cinnamon. Blend with 1 tablespoon
of cold water. Stir in hot pan liquid. Cook and stir until mixture boils and
thickens slightly. Serve with chicken and vegetables.



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