BARBECUED CHICKEN IN A BAG
1 Whole Eberly Organic Chicken
3 Tbsp. ketchup
1 Tbsp. Lemon
2 Tbsp. Worcestershire sauce
1 tsp. prepared Mustard
1 tsp. Chili Powder
1 tsp. Paprika
2 Tbsp. Water
4 Tbsp. Vinegar
3 Tbsp. Butter
3 Tbsp. Brown Sugar
¼ tsp. Red Pepper

Mix all ingredients except chicken and heat thoroughly. Greas the inside of a heavy brown bag. Salt and pepper the chicken. Dip chicken in sauce and put chicken in bag. Pour remaining sauce into bag over chicken. Close bag and DO NOT OPEN BAG until chicken is finished cooking. Place chicken in bag in a roaster with cover. Cook 1 hour and 15 minutes. Roast the first 15 minutes at 500°F.; then 60 minutes at 300°F. DO NOT OPEN while cooking.

CHICKEN STROGANOFF
2 whole Eberly Chicken Breast, skinned, halved lengthwise, and boned
2 Tbsp. Cooking Oil
1 10 ¾ oz. can Condensed Cream of Chicken Soup
1 6 oz. can sliced Mushrooms, drained
2 Tbsp. chopped Pimento
1 Tbsp. dried Parsley Flakes
1/8 tsp. minced dried Garlic
½ C. Sour Cream with French Onion
1 Tbsp. all-purpose Flour
Hot Cooked Noodles

Cut chicken breast into bite size strips. In 10" skillet cook and stir chicken in hot oil about 5 minutes or until chicken is tender. Drain off excess fat. Add soup, mushrooms, pimento, dried parsley, and dried garlic. Heat through. Combine sour cream and flour; stir into chicken mixture. Heat through; do not boil. Serve over noodles.

RAISEN-SAUCED CHICKEN
1 whole Eberly Chicken Breast, skinned, halved lengthwise, and boned
1 7 ½ oz. can Tomatoes, cut up
¼ C. Raisins
1 tsp. instant Chicken Bouillon granules
1/8 tsp. Allspice
1 3 oz. package Cream Cheese with Chives, cubed
2 Tbsp. Milk
Hot Cooked Noodles

In medium skillet combine undrained tomatoes, raisins, bouillon granules, and allspice. Bring to boil, reduce heat. Add chicken. Cover and simmer for 25 to 30 minutes or till chicken is tender. Remove chicken, keep warm. Add cream cheese to skillet juices; stir with wire wisk till melted. Stir in milk. Arrange chicken on hot noodles, spoon sauce atop.

EASY CHICKEN CURRY
1 2 ½ to 3 lbs. Eberly Broiler-Fryer Chicken, cut-up
2 Tbsp. Cooking Oil
¼ C. chopped Onion
3 to 4 tsp. Curry Powder
½ of a 21 oz. can Apple Pie Filling
1/3 C. Tomato Juice
¼ tsp. salt
1/3 C. Milk
Hot Cooked Rice

Season chicken with a salt and pepper. In a 12" skillet brown the chicken in hot oil. Remove chicken from skillet, cook onion until tender, but not brown. Cut up apple pie filling into small pieces, add to skillet. Stir in tomato juice and salt. Return chicken to skillet. Cook, covered, over low heat for 25 to 30 minutes or till chicken is tender. Remove chicken to platter, keep warm. Add milk to apple mixture, bring just to boil. Serve sauce over chicken and hot cooked rice.

CHICKEN SALSA APPETIZER
2 Eberly Chicken Breast
2 Tbsp. Oil
1 tsp. Garlic Powder
1 Tbsp. freshly Ground Peppercorns
¼ C. fresh cut Scallions
½ C. Shredded Swiss Cheese
½ C. Shredded Cheddar Cheese
¾ C. your choice of Robert Rothschild Salsa
Tortillas Chips

Use a large pasta bowl (oven safe) and place chips generously to fill bowl. Sprinkle with swiss and cheddar cheese. Set aside. Cut chicken into strips, saute in oil, garlic and pepper. Place chicken on chips and cheese. Put in 350°F. oven until chesse melts. Remove. Add scallions and salsa.

SPICY CHICKEN DRUMSTICKS
8 Eberly Chicken Drumsticks
2 Tbsp. Flour
¼ tsp. salt
dash of Pepper
1 Tbsp. Cooking Oil
1 7 ½ oz. can Tomatoes, cut-up
1 Tbsp. minced dried Onions
1 tsp. Worcestershire Sauce
1 tsp. Sugar
½ tsp. Salt

In paper or plastic bag combine flour, ¼ tsp. salt and pepper. Add drumsticks, 2 to 3 at a time, and shake to coat. In 10" skillet brown chicken in hot oil. Drain off fat. Add undrained tomatoes, dried onion, Worcestershire sauce, sugar and ½ tsp. salt. Bring to boil. Cover and simmer about 25 minutes or till chicken is tender. Remove chicken to serving platter. Spoon sauce over chicken.

CHICKEN BREASTS IN HERBED TOMATO SAUCE
3 whole Eberly Chicken Breasts, skinned, halved lengthwise, and boned
2 Tbsp. Butter
1 10 ¾ oz. can Condensed Tomato Soup
¼ C. Water
1 tsp. minced dried Onion
1 tsp. dried Basil, crushed
½ tsp. dried oregano, crushed
dash of Salt
dash of Pepper
½ C. Sour Cream
Hot Cooked Noodles

IN 10" skillet slowly brown chicken in butter about 10 minutes. Add tomato soup, water, dried onion, basil, oregano, salt, and pepper. Cover and simmer about 20 minutes or until chicken is tender. Remove chicken to platter; keep warm. Blend some pan juices into sour cream. Return to skillet. Cook and stir till heated through. Arrange chicken atop noodles; spoon some sauce atop; pass remaining sauce.

CHICKEN CONFETTI
4 to 5 lb. Eberly Broiler-Fryer Chicken cut-up
1 tsp. Salt
1/8 tsp. Pepper
¼ C. Salad Oil
½ C. chopped Onion
1 Clove Garlic
2 cans (16 oz. each) Tomatoes
grated Parmesan Cheese
1 can (8 oz.) Tomato Sauce
1 can (6 oz.) Tomato Paste
2 Tbsp. snipped Parsley
2 tsp. Salt
1 tsp. Basil
¼ tsp. Pepper
7 or 8 oz. Spaghetti, cooked and drained

Wash chicken pieces and pat dry. Season with 1-tsp. salt and 1/8 tsp. pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 Tbsp. fat. Add onion and garlic; cook and stir until onion is tender. Stir in chicken and remaining ingredients except spaghetti and cheese. Cover tightly; cook chicken slowly 1 to 1 ½ hours or until tender, stirring occasionally and adding water if necessary. Skim off excess fat. Serve on spaghetti; sprinkle with Parmesan cheese.

CHICKEN WITH WINE AND SHALLOTS
3 whole skinless, boneless Eberly Chicken Breast
Salt and Pepper to taste
¼ C. flour
2 Tbsp. Corn, Peanut or Vegetable Oil
1 Tbsp. Butter
1 Tbsp. finely minced Garlic
1 Tbsp. finely minced Shallots
¼ C. Chicken Broth
1/3 C. Dry White Wine
Juice of ½ Lemon
¼ C. finely chopped Parsley

Cut breasts in half and then into 1 ½" pieces. Coat with flour. Heat Tbsp. of oil in nonstick skillet and when very hot add about half of chicken pieces without crowding, cook, turning pieces so they cook evenly. Have Tbsp. of butter heating in second skillet. When first batch of chicken has cooked for 3 minutes or until golden brown. Transfer to second skillet. Heating remaining Tbsp. oil in first skillet and when hot add second batch of chicken. Cook 3 minutes and add to other cooked chicken in butter. Sprinkle with garlic and shallots and toss to blend. Sprinkle broth, wine, lemon juice and parsley. Cover chicken mixture closely and let simmer 2 or more minutes.

CHICKEN PARMIGIANA
3 Eberly Chicken Breast, split, skinned, and boned
2 Eggs, lightly beaten
1 tsp. Salt
1/8 tsp. Pepper
¾ C. fine dry Bread Crumbs
½ C. Vegetable Oil
2 cans (8 oz. each) Tomato Sauce
¼ tsp. Basil
1/8 Tsp. Garlic Powder
1 Tbsp. Butter
½ C. grated Parmesan Cheese
8 oz. Mozzarella Cheese, sliced and cut into triangles

Place chicken breast on cutting board and pound lightly with side of heavy knife until about ¼" thick. Combine eggs, salt, and pepper. Dip chicken into egg mixture, then crumbs. Heat oil until very hot in a large frying pan. Quickly brown chicken on both sides; remove to shallow baking dish. Pour off excess fat. Stir tomato sauce, basil, and garlic powder into frying pan; heat to boiling; simmer 10 minutes, or until thickened. Stir in butter. Pour over chicken' sprinkle with cheese. Bake in moderate oven (350°F.) 30 minutes; uncovered. Place mozzarella over chicken. Bake 10 minutes longer, or until cheese melts.