*  Exported from  MasterCook  *
 
                  Bake and Baste Chicken (Boston Chicken)
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken                          Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           Canola oil
    1      tablespoon    Honey
    1      tablespoon    Lime juice
      1/4  teaspoon      Paprika
    4                    Chicken breast halves -- washed and patted dr
 
 Preheat oven to 400 degrees. In a small bowl, combine canola oil,
 honey,  lime juice and paprika. Place chicken, skin side up, in a 7x11
 inch  baking dish. Apply mixture to chicken pieces in a single layer.
  Bake in over for 35-40 minutes, basting every 8-10 minutes or until
 well  browned and juices run clear when you cut into the thickest part
 of  chicken. Remove from oven. Cover with foil for 15 minutes. This
 softens  chicken and keeps it hot until served. Serves 4.
   CREAMED SPINACH (like at Boston Chicken)  10 3/4 can cream of celery
 soup 1 tbs. flour 1/4 cup butter or  margarine or canola oil 1/2 tsp.
 garlic salt or to taste Salt to  taste Pepper to taste 20 oz. frozen
 chopped spinach, cooked according  to package directions, well drained
 OR  2 pounds fresh spinach,  cleaned, stems removed, chopped, cooked and
  drained 1 tbs. dry onion,  chopped, or 1 small onion, peeled, ends
 removed, diced  In a large saucepan over medium heat, whisk together
 celery soup,  flour, butter or margarine or canola oil, garlic salt,
 salt  and  pepper until smooth and piping hot. Add cooked and drained
 spinach,   dry chopped onion or diced onion. Serve. Serves 4-6 as a side
 dish.
   From Gloria Pitzer, The Detroit Free Press, March 10, 1993  From:
 SUZZE  TIERNAN                Refer#: NONE
 
 
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