FOIL CHICKEN 'N RICE

4 chicken breasts

1 (10 1/2 oz.) can cream of mushroom

soup

2/3 c. uncooked instant rice

Cut 4 (14") square pieces, doubled aluminum foil. Place a chicken breast in the center of each one. Mix soup and rice together and spoon over chicken breasts. Sprinkle with paprika if you wish. Wrap securely in foil. Place on grill 5" from hot coals. Cook about 40 minutes or until done, turning once. Serves 4.

ITALIAN CHICKEN IN FOIL

2 meaty chicken pieces

1/4 tsp. salt

1 med. potato, pared

Salt

1 tbsp. butter or margarine

1 med. zucchini

3 lg. pitted ripe olives

2 tbsp. tomato sauce

1/2 tsp. oregano leaves

Sprinkle chicken pieces with salt. Cut potato lengthwise into 1/8" slices; cut zucchini into 1/4" slices. Layer potatoes, salt, zucchini and salt on 18"x12" piece of double thickness heavy-duty aluminum foil. Top with chicken, olives, tomato sauce and oregano; dot with butter. Wrap securely in foil. Place on grill 5" from medium coals. Cook 25 to 30 minutes on each side or until chicken and vegetables are tender.

Southern Fried Chicken With Gravy

PREPARATION:

Have a deep heavy skillet or Dutch oven with oil or hot fat about two inches deep.

Combine flour, salt and pepper; sift into a pie plate or wide bowl. Roll each piece of chicken in flour and place in the hot fat (about 370° F).

Put the largest pieces in firs, in the hottest part of the skillet. When all pieces are in the skillet and heat is regulated, cover and cook for 5 minutes. Remove top and turn chicken pieces when the underside is well browned. Replace top for another 5 minutes, remove and cook in open pan until the bottom side is browned. About 30 to 35 minutes in all will be required for cooking chicken if it is not too large. Try to turn the chicken only the one time.

The fat should be deep enough to cover the pieces when it boils up, but make sure you use a deep skillet, preferably one made for frying chicken, and watch carefully.

To make cream gravy:

Pour off all but about 2 tablespoons of the fat from the skillet. Add 2 tablespoons butter and 4 tablespoons flour; blend and cook until golden brown, scraping browned bits from bottom of skillet. Gradually stir in 1 cup milk and 1 cup hot water. Stir until smooth and thickened; add salt and black pepper. Pour into a gravy boat and serve with hot biscuits, potatoes, or rice.

Buttermilk Fried Chicken

PREPARATION:

Combine chicken, salt, pepper, and the flour on large plate; toss lightly to coat. Heat 1 tablespoon oil in large skillet over high heat. Add chicken and cook until golden on all sides, 5 to 8 minutes.

Remove chicken, pouring off any excess oil. Return skillet to heat and add buttermilk, scraping pan to loosen any brown bits. Add chicken, skin side up. Reduce heat, cover, and simmer until chicken is tender and juices run clear, about 15 to 20 minutes.

Meanwhile, heat remaining 1 tablespoon oil in another skillet over medium-high heat. Add green onions and toss to coat. Cook until just golden, about 3 minutes. Season with salt and pepper to taste.

Arrange chicken and green onions on serving platter. Pour remaining juices from the chicken skillet into blender container and pulse until smooth. Serve with chicken.

Crispy Creole Chicken

PREPARATION:

In a large plastic storage bag, mix chicken pieces with salad dressing. Marinate for about 1 hour, refrigerated. Combine bread crumbs, parsley, garlic, and Creole seasoning.

Preheat oven to 325 degrees.

Dredge marinated chicken breasts in the crumb mixture.

Place chicken breasts in a 13- X 9- X 2-inch baking dish sprayed with vegetable cooking spray. Bake for 50 minutes or until chicken is tender and juices run clear. Serve with rice or mashed potatoes and a green vegetable.

Serves 4.