ROAST CHICKEN WITH ALMONDS

ROAST CHICKEN WITH ALMONDS

10 chicken breast halves
Salt and pepper
1 (5 1/2 oz.) pkg. slivered almonds
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
1/4 to 1/2 c. dry white wine, or water or other liquid
Parmesan cheese

Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix
soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top
and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours
uncovered. Serves 8 to 10.
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WALDORF CHICKEN

6 chicken breasts, boned and skinned
1 c. unsweetened apple juice
1/4 tsp. ground ginger
1 tbsp. cornstarch
2 c. unpared red apples, chopped
2 stalks celery, sliced
3 tbsp. raisins
1 tbsp. sliced green onion
1 tbsp. lemon juice
1/4 tsp. salt, opt.

Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet.
Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done.
Remove chicken. Mix remaining apple juice and cornstarch. Stirring constantly. Add
remaining ingredients. Arrange chicken on plate. Top with sauce.