Spicy Honey Barbecue Chicken

1 Large Reynolds Hot Bag 9 bone-in skinless chicken pieces (3-3½ lbs) 2 Tbs firecracker spice rub 1 pkg (16oz) peeled baby carrots 1 small onion 1 cup barbecue sauce 1/3 C Honey 1Tbs flour By:  Reynolds

Preheat grill to medium-high or oven to 450º. Sprinkle firecracker spice rub on chicken.  Arrange chicken, carrots and onion in bag in an even layer.  Mix barbecue sauce, honey and flour.  Spoon over chicken and vegetables. To Seal Double fold open end of bag; place  a 1-inch deep pan. Grill 25 to 30 minutes in covered grill or Bake 40 to 45 minutes in oven Use Oven Mitts and a knife to cut open bag.  fold back for steam to escape. Serving Suggestion Serve with corn bread

For Firecracker rub Mix 1 Tbs Chili Powder, 1½ tsp garlic salt and 1½ tsp garlic pepper blend.  For milder flavor use half of spice rub.

For Food On The Go wrap individual servings of corn bread in Reynold's Wrappers tm Pop-Up Foil Sheets.  They make great placemats for a clean eating surface anywhere.

Parmigiana Chicken Packets

4 sheets (12x18 inches) Reynold's Wrap Everyday Heavy Duty Aluminum Foil 4 boneless, skinless chicken breast halves (1-1½ lb) 1 cup spaghetti sauce 2 medium zucchini, sliced 1 cup Mozzarella cheese ¼ cup grated Parmesan cheese By: Reynold's

Preheat oven to 450º or grill to medium-high.  Spray foil with nonstick cooking spray. Center one chicken breast half on each sheet of Reynold's Wrap Foil.  Spoon spaghetti sauce over chicken.  Top with zucchini.  Sprinkle with cheeses. Bring up the foil sides.  Double fold top and ends to seal packet leaving room for heat circulation inside.  Repeat to make four packets. Bake 30 to 24 minutes on a cookie sheet in oven OR Grill 12 to 14 minutes in covered grill.

Lemony Chicken Piccata

Makes: 6 servings Prep Time:  5 minutes Cook Time:  25 minutes

6 boneless, skinless chicken breast halves (about 1½ lbs) 2 Tbs. Dijon mustard 2 eggs 1½ cups dry seasoned bread crumbs ¼ cup olive oil ¼ cup chicken broth 2 Tbs fresh lemon juice 2 Tbs capers, drained ¼ tsp salt 6 very thin lemon slices 1 Tbs chopped fresh parsley

1.  Place chicken breasts halves between sheets of plastic wrap.  Lightly pound with bottom of a heavy skillet or rolling pin to flatten slightly. 2.  Whisk together the mustard and eggs in a shallow dish until well blended.  Spread the bread crumbs evenly on a sheet of waxed paper.  Dip the chicken breast in mustard mixture using a fork to hold the chicken then coat with crumbs, patting to make the crumbs adhere. 3.  Heat 2 Tbs of the oil in a large skillet over medium heat.  Add half the coated chicken in a single layer. Sauté for 5 minutes or until lightly browned.  Using tongs turn chicken over and cook for 5 minutes more or until internal temperature registers 170º on instant-read thermometer inserted into chicken.  Transfer chicken to platter and keep warm.  Repeat with remaining oil and chicken. 4.  Drain any extra fat from the skillet.  Add the chicken broth, lemon juice, capers and salt.  Bring the mixture to boiling, scraping up any browned bits from the bottom of the skillet with a wooden spoon.  Add the lemon slices and chopped parsley.  Remove the skillet from heat. 5.  Spoon the lemon sauce over the chicken breasts on the platter.  Serve immediately.

Southern Fried Chicken

2 to 2½ lb chicken - cut into serving pieces. ½ cup flour 1/3 cup buttermilk 1/3 cup lard 5 Tbs butter 1½ tsp freshly ground black pepper. Lemon wedges and watercress for garnish (optional)

1.  Rinse chicken pieces and pat dry with paper towels. 2.  Put flour in paper bag. 3.  Pour buttermilk into medium bowl and dip each chicken piece in it to coat.  Place 1 or 2 chicken pieces in bag and shake to coat with flour.  Place coated pieces of chicken on plate.  Repeat until all chicken pieces are coated. 4.  Melt lard and butter over high heat in frying pan. 5.  Meanwhile sprinkle chicken with salt and pepper. 6.  When fat is hot, add thighs and legs, fleshy sides down.  Brown about 3 minutes.  When golden turn them with tongs and brown other side.  Add chicken breasts to pan.  After about 3 minutes turn all pieces.  Add wings to pan. 7.  Continue cooking and turning chicken pieces so that they brown evenly.  Cook chicken on as high a temperature as possible.  Reduce temperature to medium-high only if chicken is browning too fast.  It should be done in 20 to 30 minutes from the time thighs and legs were placed in pan.  Chicken should be medium brown and the crust very crisp. 8.  Spread doubled paper towel on warm serving platter and place chicken on top, then cover chicken with doubled paper towels.  Allow chicken to drain 3 to 5 minutes in a warm spot.  Remove towels. 9.  Garnish chicken platter with lemon wedges and watercress, if desired.

Baked Chicken Breast with Brandy Sauce

3 Tbs Butter 4 unskinned boneless chicken breasts ½ tsp salt Freshly ground black pepper 1 cup dry wine ½ cup chicken broth ¼ cup brandy ¼ cup heavy cream 2 tsp minced fresh tarragon or  ½ tsp dried  ½ tsp Dijon mustard 1/8 tsp paprika Pinch freshly grated nutmeg Fresh tarragon sprigs or watercress for garnish (optional)

1.  Preheat oven to 425º. 2.  Melt butter in skillet.  Coat chicken by turning in melted butter.  Season with salt and pepper. 3.  Pull skin neatly under edges of breast halves, each forming a compact shape about 1½ inches think.  Arrange them, skin side up in skillet. 4.  Bake chicken breasts 15 minutes or until done, basting occasionally with pan drippings.  Remove them to serving platter and keep warm. 5.  Add wine, chicken broth and brandy to skillet.  Cook over high heat, stirring, until liquid is reduced to about ½ cup. 6.  In small bowl, mix together cream, tarragon, mustard, paprika and nutmeg.  Add mixture to skillet and cook, stirring, until sauce is reduced and thickened. 7.  Spoon sauce over breasts and garnish with tarragon sprigs or watercress, if desired.