Sauteed Chicken Paprika

• 3 tbsp Matzo meal
• 1 tsp Dry mustard
• 4 tsp Peanut oil
• 4 Boneless chicken breast
• 1 small Tomato, chopped and seeded
• 1/4 tsp Salt, if desired
• 1/4 C White wine
• 3/4 C Chicken broth
• 1 tbsp Paprika
• 1/3 C Onions; chopped
• 2 Garlic; minced
• Chopped fresh parsley

1. In a small bowl, blend matzo meal, paprika, dry mustard, salt and pepper; mix well. Coat chicken evenly with mixture, reserving any remaining mixture. 
2. Heat 3 teaspoons of the oil in a large nonstick skillet over medium heat until hot. Add chicken; cook 1 to 2 minutes on each side or until lightly browned. Remove chicken from skillet; keep warm. 
3. In the same skillet, heat remaining 1 teaspoon oil. Add the onion and garlic; cook and stir until onion is tender. 
4. Add broth, wine and reserved matzo mixture; mix well. Return chicken to the skillet. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until chicken is fork tender and juices are clear. Stir in tomato and cover and cook an additional 2-3 minutes. 
5. Garnish with parsley.

Golden oriental sesame chicken Ingredients 8 tbsp Honey 4 tbsp Orange juice 2 tbsp soy sauce 1 Envelope Good Seasonings Oriental Sesame Salad Dsg 4 Boneless skinless chicken breasts, about 1 ¼ lbs, cut lengthwise into ¾".wide strips Procedure 1. Mix honey, juice, soy sauce and salad dressing in a large bowl until well-blended. 2. Reserve ¼ cup marinade; refrigerate. 3. Add chicken to bowl; toss to coat. 4. Refrigerate 1 to 4 hours to marinate. 5. Drain; discard marinade. 6. Thread a skewer through each chicken strip. 7. Broil 4 inches from heat or grill over medium coals 8-10 minutes or until cooked through, turning and brushing frequently with reserved marinade. 8. Discard any remaining marinade. 9. Serve with prepared peanut sauce, if desired. 10. Makes 20-24 appetizer

Chicken Kathi Roll

• 4 -5 refined flour rotis (flatbreads)
• 250 g boneless chicken, cut into cubes
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon green chili paste
• salt
• 2 medium onions, peeled,washed and sliced thinly
• 1 medium carrot, washed,scraped and cut into juliennes
• 2 green chilies, stems removed,washed and chopped finely
• 3 -5 sprigs fresh coriander leaves, cleaned,washed and finely chopped
• 2 tablespoons oil
• 1 teaspoon cumin powder
• 1/2 teaspoon chat masala
• 4 -6 tablespoons green chutney

Directions:

1. Marinate the chicken cubes with ginger, garlic and the green chilli pastes and salt for 30 minutes.
2. Heat oil in a pan.
3. Saute chicken cubes in it till done.
4. Add cumin powder, chaat masala and check to see if the seasoning is right (i. e. to your taste, the way you like it).
5. Mix onion and carrot.
6. Now start making the kathi rolls.
7. For this, put 1 tsp. of oil on a flat bottomed pan (tawa) and lightly heat the rotis.
8. Smear each roti with 1 tbsp.of green chutney.
9. Place 6-8 pieces of cooked chicken, sprinkle chopped green chillies and chopped corriander leaves.
10. Spread a spoonful of onion and carrot mixture on the roti.
11. Sprinkle salt.
12. Roll the roti tightly over the stuffing.
13. Serve.

NOTE: Paneer (cottage cheese) or potato cubes can be used instead of chicken to make vegetarian kathi rotis.