• In a skillet, melt the butter or margarine over medium heat.
• Quickly cook the chicken breast strips and chopped onion in the melted fat until the chicken is cooked through and the onion is tender.
• Add the tomato sauce, garlic salt, salt, and ground cumin to the skillet.
• Reduce the heat and simmer the mixture, covered, for 15-20 minutes.
• To serve, place a portion of the hot meat mixture on each heated tortilla.
• Top with desired fillings such as shredded cheese, chopped tomatoes, shredded lettuce, sliced pitted ripe olives, and taco sauce.
• Roll up the tortillas burrito-style and serve.

• In a skillet, sauté the onion in margarine until golden.
• Blend in paprika.
• Add the chicken and brown well on all sides.
• Dissolve the bouillon cube in hot water, then add it to the skillet along with salt and pepper.
• Cover and simmer for 35-45 minutes until the chicken is very tender.
• Dissolve the cornstarch in cold water, then blend it into the yogurt.
• Stir the yogurt mixture into the skillet and heat through.
• Serve with Spaetzles, dumplings, or noodles.

• Cut the chicken breasts into 3/4 inch cubes.
• In a medium skillet, melt the butter.
• Stir in the mustard, garlic, parsley, and lemon juice.
• Add the chicken to the skillet and sauté over medium heat for 5-10 minutes, turning the chicken constantly until cooked through.
• Once the chicken is cooked, add the bread crumbs and Parmesan cheese to the skillet and coat the chicken evenly.
• Spoon the chicken into a serving dish.
• Serve warm as a main dish with rice or as an hors d’oeuvre.

• In a bowl, combine the pineapple juice, cooking sherry, soy sauce, and sugar to make the marinade.
• Place the skinless, boned chicken in the marinade, ensuring it is fully submerged.
• Cover and refrigerate overnight.
• After marinating, cook the chicken over low coals for about 30 minutes or longer if using the oven.
• Serve the cooked chicken over rice.

• In a 9-inch baking pan, stir together all marinade ingredients.
• Add the chicken breasts to the marinade, turning once to coat.
• Marinate in the refrigerator for at least 45 minutes.
• Prepare the grill for cooking.
• Remove the chicken from the marinade and drain off excess marinade.
• Grill the chicken for 7 minutes, then turn and continue grilling until fork-tender.
• Top each piece of chicken with Cheddar cheese and continue grilling until the cheese melts.
• Serve the grilled chicken breasts with salsa on the side.

• Preheat the oven to 350°F (175°C).
• In a 9×13 inch baking pan, melt 3 tablespoons of butter in the oven.
• In a medium bowl, stir together the remaining sauce ingredients except for the chicken; set aside.
• Place the chicken in the baking pan, turning to coat with butter.
• Spoon the sauce mixture over the chicken.
• Bake for 30 to 40 minutes until the chicken is no longer pink.
• Meanwhile, in a small bowl, stir together all the topping ingredients except for the cheese.
• Place the cheese strips over the chicken and sprinkle with the topping mixture.
• Continue baking for 5 to 10 minutes or until the chicken is fork-tender and the bread crumbs are brown.

Marinating Chicken:

• In a shallow glass or plastic dish, combine vegetable oil, egg, cornstarch, salt, soy sauce, and white pepper.
• Place the chicken pieces in the marinade, turning to coat both sides.
• Cover and refrigerate for 30 minutes.

Batter and Frying:

• Heat vegetable oil (1 1/2 inches) in a wok or deep fryer to 350°F (175°C).
• In a bowl, mix the reserved marinade with flour, water, cornstarch, vegetable oil, baking soda, and salt to make the batter.
• Dip each marinated chicken piece into the batter and fry in batches until light brown, about 3 minutes.
• Drain on paper towels.
• Increase the oil temperature to 375°F (190°C).
• Fry all the chicken pieces until golden brown, turning once, about 2 minutes.
• Drain on paper towels.

Sauce:

• In a saucepan, combine chicken broth, honey, lemon juice, corn syrup, vinegar, vegetable oil, ketchup, garlic, salt, white pepper, and lemon peel.
• Bring the sauce to a boil.
• Mix cornstarch and cold water; stir into the sauce.
• Cook and stir until thickened, about 10 seconds.
• Remove lemon peel.
• Garnish the fried chicken with lemon slices and pour the sauce over it.
• Serve hot.

• Cut the chicken wings in half and discard the tips.
• In a large bowl, mix together the soy sauce, salad oil, minced onion, molasses, minced garlic (or garlic powder), dry mustard, and Accent seasoning.
• Pour the marinade over the chicken wing pieces, ensuring they are well coated.
• Cover the bowl and refrigerate for 7 to 8 hours to marinate the chicken wings.
• Preheat the oven to 375°F (190°C).
• Arrange the marinated chicken wing pieces on a greased or lined cookie sheet.
• Bake the wings uncovered for 1 1/2 hours, turning them once halfway through the baking time.
• Serve the flavorful marinated chicken wings hot.