1 (2#) bag boneless/skinless chicken breast
1 bag panko flakes
2 eggs, beaten
Garlic salt to taste
Black Pepper to taste
Oil for frying
2 packets Brown Gravy

Sprinkle chicken with garlic salt and pepper then dip in egg wash and roll in panko. Heat oil and fry until golden brown on each end, which should be about 5 minutes on each side. Then, when done frying, put chicken on paper towel, so it can soak off excess oil. Follow the directions on the brown gravy packets and when done cooking, pour over your chicken and serve with rice or mash potatoes and some steamed veggies or a nice fresh green salad. Easy & ono! ENJOY! Mahalo Mary F. for this recipe!
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8 pieces bone-in skinless chicken
garlic powder, to taste
salt, to taste
black pepper, to taste
1 cup honey
1/8 cup low-sodium shoyu (soy sauce)
1/4 cup butter
1/8 cup Worcestershire sauce
1/8 cup lemon juice

Preheat oven to 350 degrees. Place chicken pieces in a 9x13" casserole sprayed with nonstick cooking spray.
Generously sprinkle chicken pieces with garlic powder, salt and pepper to taste on both sides. Bake, uncovered, for 40 minutes.
Meanwhile, in a microwaveable bowl, combine honey, shoyu, butter, Worcestershire sauce, and lemon juice and heat on HIGH power for about 30-45 seconds, or until butter melts and you can easily stir ingredients together- watch carefully so you don't overheat it and end up with a melted butter mess in your microwave.
After chicken has baked for the 40 minutes, pour the honey mixture all over the chicken and bake another 10 minutes, flip chicken over, bake another 10 minutes longer or until chicken is cooked all the way through and is tender.
Note: If you prefer your chicken "dressed," go ahead and leave the skin on.

RC:
HeatherFeather
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1 bag of poi
2 C. water (more or less as necessary for consistency of thick pancake batter)
2 packages (10 ounces each) Mochiko (Asian sweet rice flour)
1 & 1/2 C. sugar
1 quart oil for deep frying

Combine all ingredients except oil; mix well (if you want it sweeter, add more sugar). Drop by teaspoonfuls into hot oil and deep fry until slightly crisp. Drain on absorbent paper. Makes about 30 to 36 pieces. ONO!!!
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4 cups flour
2 cups sugar
2 cups butter, softened
1/4 teaspoon vanilla
2 cans (1 lb. 5 oz. size) blueberry, apple, cherry, or peach pie filling
Whipped cream or ice cream (optional)
Powdered sugar (optional)

Preheat oven to 350 degrees. In a large bowl, combine flour and sugar; cut in butter and vanilla until mixture is crumbly. Put half of the mixture in a 13x9-inch baking pan; press evenly to make a crust. Spread fruit filling over crust. Sprinkle remaining crumb mixture over filling. Bake for 45 to 50 minutes or until top is golden brown. Cool. Sprinkle with powdered sugar. Enjoy with whipped cream or ice cream.
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4 cups shredded cooked boneless, skinless chicken breast
2 cans (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
1 cup light sour cream
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (about 15 ounces) black beans, rinsed and drained
1 envelope (about 1 ounce) reduced sodium taco seasoning mix
15 ounces tortilla chips, crushed (about 5 cups crushed)
2 cups shredded Cheddar cheese (about 8 ounces)
1 small tomato, chopped
1 green onion (scallion), sliced (about 2 tablespoons)
1 tablespoon chopped cilantro (optional)

Set the oven to 350°F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chilis, beans and seasoning mix in a large bowl.

Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.

Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.

Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

RC: Campbells.com
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