----------------- Meal-Master ------------------
 
      Title: Baked Chicken with Red-Peppered Onions
 Categories: Poultry, 1990 Dccc, 1st
   Servings: 4
 
       1 ea Chicken, broiler/fryer,
            -- quartered
       2 ts Pepper, lemon
       4 c  Onions, sweet, thinly 
            -- sliced
       1 ts Oil, olive
       4 tb Jelly, hot pepper, red
       1 sm Pepper, red, sweet, cut 
            -- into rings
            Cilantro
 
        Put your chicken on the oiled rack of large broiler pan.
   Sprinkle the chicken with lemon pepper.  Bake at 400 F, skin side up,
   for about 50 minutes or until the chicken is fork tender.
   
        Meanwhile, in a large non-stick fry pan, place olive oil, and
   heat to medium temperature.
   
        Add onions and cook until barely wilted, about 5 minutes.
   
        Add jelly and stir gently until melted.
   
        Spoon one-half of the onion mixture onto a large platter.
   Arrange the chicken over onions; top with remaining onions.
   
        Garnish with pepper rings and cilantro.
   
        Cook:  Ellen Burr, Massachusetts
   
        Source: “Chicken Cookery”  - 1994 Delmarva Chicken Cooking Contest
        :       Delmarva Poultry Industries, Inc.
        :       Georgetown, Delaware, 19947-9622
   
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