Chicken: it’s what’s for dinner

When we turn on the TV we're bound to hear about the shaky economy, but we don't really need the media to tell us what our wallets already know. Heck, a trip to the grocery store or paying the monthly bills is clue enough that expenditures are gaining on earnings. Not only does that not leave money for dining out but is forcing families to plan meals on the cheap.

Chicken is a staple in my freezer. Cheaper than ground beef, I can do a lot with chicken breasts, whole chickens and chicken pieces, from soups, casseroles, barbecue, salads and so much more. And when it comes to cooking styles, chicken is the mainstay in many Mexican, Chinese, Greek, Italian and American dishes.

Chicken really is what's for dinner.

Chicken Florentine

4 boneless skinless chicken breast halves

1/3 cup dry bread crumbs

1/4 tsp. dried basil

1/4 tsp. garlic salt

1/8 tsp. pepper

2 T. oil

2 1/2 cups frozen cut leaf spinach, thawed and well drained

1 cup shredded mozzarella cheese

Directions: With meat mallet pound each chicken breast half between 2 pieces of plastic wrap until 1/4 -inch thick.

In small bowl, combine bread crumbs, basil, garlic, salt and pepper. Coat chicken with crumb mixture. Heat oil in large skillet over medium heat. Brown chicken on both sides.

Divide spinach evenly over chicken; sprinkle with cheese. Cover and cook over low heat till chicken is fork tender, juices run clear and cheese is melted. Serves 4.

Chicken and Sausage Cassoulet

1-pound kielbasa sausage, sliced in half lengthwise, cut into 1/2 -inch pieces

1 whole chicken breast, skinned, boned, cut into thin strips

1 medium onion, thinly sliced, separated into rings

1 (15.5-ounce) can Great Northern beans, drained

1 (15.5-ounce) can dark or light red kidney beans, drained

1 (14.5 to 16-ounce) can stewed tomatoes, cut up

1 tsp. beef-flavor instant bouillon

Directions: In Dutch oven, over medium heat, cook kielbasa, chicken and onion till chicken is no longer pink and onion is tender. Stir in beans, tomatoes and bouillon. Bring to boil. Reduce heat; simmer uncovered 10 minutes, stirring occasionally. Serves 6.

Baked Chicken

and Biscuits

3 pounds cut-up chicken pieces, skinned. Season with salt and pepper

1 can condensed cream of mushroom soup

1 cup sour cream

1/2 cup dry sherry or water

1(4.5-ounce) can whole mushrooms or pieces, drained, or use sliced fresh, sauteed

1 (10-ounce) can refrigerated biscuits

Paprika

1 T. chopped fresh parsley or 1 tsp. dried

Directions: Preheat oven to 350-degrees F. Place chicken in 13×9-inch baking dish. In medium bowl combine soup, sour cream and sherry; blend well. Stir in mushrooms and pour mixture over chicken. Bake 45 to 55 minutes or till chicken is fork tender and juices run clear.

Remove from oven. Place biscuits on hot mixture around the outer edges of dish; sprinkle with paprika. Return to oven and bake an additional 11 to 18 minutes or till biscuits are golden brown. Garnish with parsley. Serves 4 to 5.