This blend of spices is perfect for fried chicken.

2 cups all-purpose flour
1-tablespoon salt
1-teaspoon celery salt
1-tablespoon black pepper
2 tablespoons dry mustard
4 teaspoons paprika
1-tablespoon garlic powder
5 teaspoons dried thyme
1 teaspoon dried savory
1-teaspoon ground ginger
0.5 teaspoon dried basil
0.5 teaspoon dried oregano

1. In a medium bowl, stir together the flour, salt, celery salt, pepper, dry mustard, paprika, garlic powder, thyme, savory, ginger, basil and oregano. Keep mixture in an airtight container.
2. To use: Steam chicken until tender, dip pieces in beaten egg and roll in spice mixture. Deep fry for 3 minutes on each side.

This flavorful way to make baked chicken is enhanced by a bed of rice, okra and cream of mushroom soup.

1 (10.75 ounce) can condensed cream of mushroom soup
1-cup water
0.75 cup uncooked brown rice
0.25-teaspoon paprika
0.25-teaspoon ground pepper
4 skinless, boneless chicken breasts
1 (16 ounce) package frozen okra, thawed and sliced

1. Preheat oven to 375 degrees.
2. In a 9X13 inch baking dish combine the soup, water, rice, okra, paprika and ground black pepper. Place the chicken on top of the rice mixture. Sprinkle with additional paprika and pepper.
3. Cover and bake in pre-heated oven for 45 minutes or until the chicken is cooked through and the juices run clear.

Serves 4
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This healthy, hardy stew is made with vegetables, chicken and tomatoes. It provides a different way to prepare chicken breasts. Try it!

2 cups chopped onion
2 cups cubed, cooked boneless chicken breast meat
1 cup chopped celery
2 cups whole peeled tomatoes, with liquid
2 cups sliced carrots
5 cups chicken broth
1 cup sweet corn
1 cup peas
1 cup sliced zucchini

1. In a large soup pot combine the onion, chicken, celery and tomatoe with liquid, carrots, broth, corn, peas and zucchini. Stir together and simmer over medium low heat for ½ hour or until vegetables are cooked and tender.

Serves 10

This chicken is robust and spicy. Its flavor is a blend of black beans, salsa and red bell pepper.

6 boneless chicken breasts
1 (20-ounce) jar salsa
1 large red bell pepper, chopped
2 tablespoons ground cumin
2 tablespoons lemon juice
2 tablespoons chili powder
3 cloves crushed garlic
2 (15-ounce) cans black beans, rinse and drained

1. Preheat oven to 400 degrees.
2. Arrange the chicken pieces in a 3-quart casserole dish or a 9X13 inch-baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken and pour the beans on top and cover. Bake in preheated oven for 1 to 1 ½ hours. Serve with rice if desired.

Serves 6

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This baked chicken will be a hit every time as long as you don’t forget the title ingredient, paprika!

6 skinless, boneless chicken breasts
Ground black pepper to taste
1 pinch garlic powder
1-teaspoon poultry seasoning
2 teaspoons paprika

1. Preheat oven to 375 degrees.
2. In a lightly greased 9 X 13 inch baking dish, place chicken breasts side by side. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning and then paprika.
3. Bake in a preheated oven for 40 to 50 minutes, or until chicken is no longer pink.

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This combination of fruit and chicken makes a tasty offering for any table. The sauce is simple and consists of combining jam, vinegar and brown sugar. Try it soon. You will love it. (If you cannot use sugar, try it with brown sugar splenda. It works just fine and no one will ever know the difference.)

6 skinless, boneless, chicken breasts
1 cup apricot preserves
1 tablespoon distilled white vinegar
1-tablespoon brown sugar

1. Preheat oven to 350 degrees.
2. Place the breasts in a 9X13 inch-baking pan. Combine the preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover and bake for 50 minutes. Remove cover and bake for 10 more minutes.

4 boneless chicken breasts (or thighs)
½ cup cornmeal
½ cup breadcrumbs
1 package dried Ranch dressing
1 Tablespoon sesame seeds
Some paprika

1. Take the skin off the chicken, wash and pat dry.
2. Place the other ingredients into a sealable plastic bag and shake vigorously.
3. Place the chicken inside the bag piece by piece and shake until the chicken is covered with the mixture.
4. Cook at 350 degrees for 50 minutes to one hour.

Makes 2 or 3 servings, depending on size of pieces.

Here is a Chicken Cordon Bleu Casserole recipe from ivillage. link

Prep: 12 minutes
Cook time: Microwave about 3 minutes; bake about 50 minutes
Makes: 6 main-dish servings

Ingredients:

• 1 pound baby red potatoes, cut into 1-inch chunks
• 1 pound chicken-breast tenders
• 1 bag (12 ounces) broccoli florets
• 1 can (10 3/4 ounces) condensed cream of chicken soup
• 8 ounces cooked ham in 1 piece, cut into 1/2-inch chunks
• 1 cup shredded Swiss cheese
• 1/2 cup milk
• 2 tablespoons chopped fresh parsley leaves
• 1 garlic clove, finely chopped

Directions:

1. Preheat oven to 350 degrees F.

3. Add chicken and all remaining ingredients to potatoes and toss to mix well. Transfer mixture to 13" by 9" glass or ceramic baking dish. Bake casserole, uncovered, 50 to 55 minutes or until chicken loses its pink color throughout and cheese begins to brown.

Nutritional information for each serving: About 375 calories, 37 g protein, 24 g carbohydrate, 14 g total fat (7 g saturated), 3 g fiber, 93 mg cholesterol, 1,050 mg sodium.