Chicken Stuffing Bake

10 ounces Arnold's Bread Crumbs
1 stalk celery
4 ounces sausage
1/2 stick margarine
1 2/3 cups water
3 pounds boneless, skinless chicken breast (cut in 1 inch chunks or close to it)
1 can condensed cream of potato soup
1/2 cup Sour Cream
2 tbsp of Philly Cream Cheese
16-20 ounces of mixed vegetables, drained
Sprinkle Lemon + Herb seasoning and Italian seasoning to taste.


Preheat oven to 400 degrees. Put celery and sausage in food processor...blend heavy. Heat up water and margarine to a boil then add bread crumbs. Render the sausage and drain. The sausage and celery can be put in after the stuffing is stirred and fluffed. Set aside. Combine all the ingredients (except for stuffing) in a 13 x 9 or 15 x 10 casserole dish. Oil the dish with spray and/or olive oil. Sir the ingredients around well and spread the chicken liberally. Then spread the stuffing mix over the top. Add shredded cheese optionally if you want. Season the top with lemon and Italian seasonings. Cook for 30-40 minutes or until chicken is cooked all the way thru. Serves 6-8 people or 4 Iron Chef Moo's.

Black Cherry BBQ Chicken

2 packages of chicken breast...(butterfly if needed)
2/3 can of Black Cherry Soda
1 tbsp sesame ginger marinade
4 ounces Hawaiian marinade
4 ounces Teriyaki marinade
2-3 ounces Maple Syrup
2 tsp cinnamon sugar
2 tsp lemon and herb seasoning
1 tbsp lemon juice
1 really big grill

To make a good marinade...wash the chicken extremely vigorously...to avoid any contamination and to take any of the salty taste out...or at least most of it. Put the first few breasts in.....pour 4 ounces of the soda on top of the chicken...then season with half of the marinades and seasonings. Then stir a plenty! After stirring, add the remainder of the ingredients...soda first of course.

Now comes the fun part...if you don't have time...get the grill up to about 350 to 400...and grill about 4-6 minutes on each side...less if you have a 3 or 4 burner grill (about 3-5 minutes). Use a direct cooking method (cooking with all burners). Use the discard marinade and spoon it slowly on top of the chicken. If you have time....sear the chicken for about 90 seconds to 2 minutes on each side...and then cook with the left and right burners on...make sure the middle burner is off (where you put the chicken)...then spoon marinade slowly every so often. Then check the chicken to see if its done...usually when the juices run clear or the chicken has no more pink means it is done. Drizzle the chicken with any leftover marinade...sprinkle with lemon juice..and EAT!!! YUM!!!!