LEMON CHICKEN SAUCE
4 1/2 tbsp. sugar
4 1/2 tbsp. lemon juice
4 1/2 tbsp. chicken stock
3/4 tsp. salt
2 tsp. cornstarch
1 1/2 tsp. sesame oil
1 1/2 tsp. yellow food coloring (optional)
Rind from lemon
Several drops lemon extract
Cook sauce until thick over high heat, stirring constantly. Pour sauce over cooked chicken pieces. Serve hot.
RHONDA’S MARINATED CHICKEN SAUCE
1 c. soy sauce
3 c. water
3 tbsp. dark Karo syrup
1/2 tsp. ground ginger
5 - 6 cloves garlic, minced
1 tsp. worcestershire sauce
4 whole chicken breasts, skinned and boned
Marinate chicken at least 4 hours. Grill on low for 1 hour.
LEMON CHICKEN SAUCE
4 1/2 tbsp. sugar
4 1/2 tbsp. lemon juice
4 1/2 tbsp. chicken stock
3/4 tsp. salt
2 tsp. cornstarch
1 1/2 tsp. sesame oil
1 1/2 tsp. yellow food coloring (optional)
Rind from lemon
Several drops lemon extract
Cook sauce until thick over high heat, stirring constantly. Pour sauce over cooked chicken pieces. Serve hot.
RHONDA’S MARINATED CHICKEN SAUCE
1 c. soy sauce
3 c. water
3 tbsp. dark Karo syrup
1/2 tsp. ground ginger
5 - 6 cloves garlic, minced
1 tsp. worcestershire sauce
4 whole chicken breasts, skinned and boned
Marinate chicken at least 4 hours. Grill on low for 1 hour.
Italian Chicken Pastry Bites
1 cn Crescent Rolls (8 rolls)
1 c Chopped, cooked chicken
1 tb Spaghetti sauce
1/2 ts Minced garlic
1 tb Mozzarella cheese (optional)
Preheat oven to 350. In a skillet, combine chicken, sauce, and garlic; heat until warmed through. Seperate crescent rolls into triangles. In the center of each triangle, distribute the chicken mixture. Distribute the cheese similarly, if desired. Surround the chicken with the sides of the roll, and pinch closed. Bake for 15 minutes, or until golden, on a baking stone.