Old Fart Cooking

Ingredients
Marinade
1 8oz bottle of Italian Dressing
2 Tablespoons of Worcestershire Sauce
1 Tablespoon of lemon juice
1 Teaspoon of Creole Seasoning (optional)

Chicken Salad
4 Chicken Breasts (thin sliced, boneless, skinless)
Salad, mixed greens, whatever you like
Other, tomatoes (cherry type), cucumbers, onion whatever else you like on your salad.

Directions
1. Blend together marinade ingredients. Set aside 1/2 cup of mixture for basting chicken.
2. Place chicken in zip lock bag along with marinade. Shake, turn, toss to coat chicken.
3. Put bag in refrigerator for at least an hour.
4. Heat up the grill to medium high.
5. Take chicken out of the refrigerator and place on grill, discarding the ziplock and marinade inside.
6. Baste chicken with reserve marinade, cooking about 2-3 minutes per side. Cook till the chicken is no longer pink inside.
7. Remove chicken from the grill let cool for several minutes.
8. Cut crosswise on cutting board.
9. Server over salad.

Christopher Walken bakes a chicken with pears.

Ingredients
6 Bone-in Chicken Breast Halves
1/2 Teaspoon Garlic Powder
2 Cups Prego Italian Sauce
1/4 Cup Soy Sauce
3 Tablespoon Worcestershire Sauce
1/2 Cup Honey
1 Onion chopped
6 Cups Hot Cooked Rice

Directions
1. Place chicken in shallow baking dish, sprinkle with garlic powder, bake at 375 for 30 minutes.
2. Pour off fat.
3. Mix spaghetti sauce, soy sauce , Worcestershire sauce, honey and onion.
4. Pour mix over chicken and back for 30 minutes at 375.
5. Remove chicken, stir sauce, service with rice.

Ingredients
1 16oz Jar Creamy Garlic Alfredo Sauce
4 to 6 Boneless Chicken Breast Halves
1 Can 4oz. Sliced Mushrooms drained
8 oz. Spaghetti cooked, hot

Instructions
1. Pour about 1/3 of the sauce into the crock pot, then chicken, then mushrooms and top with rest of the sauce.
2. Cook on low for 6 to 8 hours.
3. Serve with hot cooked spaghetti.

Ingredients
1 7oz. Package Spaghetti
2 Cups Chicken cooked and cubed
2 Cups Cheddar Cheese
1 10.75oz. Can Cream of Chicken Soup
1 Cup Milk
1 Tablespoon Diced Pimientos
1/4 teaspoon salt
1/4 teaspoon of pepper

Directions
1. Cook spaghetti according to package instructions.
2. Combine chicken, 1 cup cheese, soup, milk, pimientos, salt and pepper in bowl and mix.
3. Drain spaghetti, combine with bowl ingredients and toss.
4. Transfer spaghetti to greased 13×9x2 baking dish, cover spaghetti with rest of the cheese.
5. Bake uncovered at 350 for 20 minutes.

Ingredients
1 Pre-made Pizza crust
2 Tablespoons Extra Virgin Olive Oil
1 Pound Ground Chicken
3 Garlic Cloves Chopped
1 Small Onion Chopped
1 8 oz Can Tomato Sauce
1 Cup Parmesan Cheese
1 1/2 Cups Provolone Cheese
1 Table Spoon Basil
1 Table Spoon Red Pepper Flakes
1 Table Spoon Oregano
1 Table Spoon Parsley
Salt and Pepper

Directions
1. Brown ground chicken with Extra Virgin Olive Oil. Preheat oven 425.
2. Add chopped garlic, onion and salt pepper to browning chicken.
3. After 5 minutes of cooking add parsley, red pepper flakes, oregano and tomato sauce.
4. Top pizza dough with meat sauce and cheeses.
5. Bake pizza until golden and bubbly, about 15 minutes.
6. Top pizza with basil.