Peach Nectar Baked Chicken

1 large chicken
2 teaspoons salt
1 teaspoon pepper
8 cups bread crumbs
½ cup butter melted
1 cup celery finely chopped
½ onion sliced
½ cup parsley
¾ cup olives
½ teaspoon sage
1 ½ cups peach nectar (juice from a can of peaches suitable)

Rub 1 teaspoon salt and ½ teaspoon pepper over chicken inside and out.
Melt butter in pot, add bread crumbs and cook 3-5 minutes.
Add celery, onion, parsley, olives, sage, 1 teaspoon salt and ½ teaspoon pepper.

Stir mixture and cook until vegetables are slightly wilted. Add ½ cup peach nectar.
Remove from heat and use mixture to stuff chicken.
Tie up end of chicken with skewer to hold in stuffing. Pour remaining nectar over chicken.
Bake uncovered for 15 minutes or until brown.
Cover and bake until chicken is tender and juice runs clear.
Baste as the chicken cooks.

Chicken Tetrazzini
This is a fantastic one dish recipe. It has always been on of my favourites, eaten all over the world, always tastes great. Serve with fresh bread and salad for a great all rounder meal. 
Serves 6-8

Size 6 or larger chicken
1 onion 
1 bay leaf
2 ribs of celery and tops
Salt and Pepper
120 grams butter (1/4 pound)
1 bunch green onions, minced
½ cup bell pepper, minced and/or 1 large cup mushrooms, diced
¼ cup of parsley, minced
¼ cup celery, minced
1 clove garlic, pressed
1 cup cream
1 cup stock
2 Tablespoons white wine or sherry (Grannies best)
1 Tablespoon lemon juice
2 Tablespoons of flour
2 Tablespoons butter
1 x packet spaghetti noodles (cut into ½ length)
¾ cup grated parmesan cheese

Boil chicken until tender with onion, celery, bay leaf, salt and pepper. Remove, cool, drain stock and put aside. Cut chicken in bite size pieces and set aside. Sauté all vegetables in butter until soft. Add chicken, cream, lemon juice and wine. Season to taste with salt and pepper and cook slowly on low heat until heated through. Make a paste of additional butter and flour. Blend in and stir until smooth and thickened. Cook spaghetti al dente in boiling stock. Drain and spread spaghetti on shallow buttered casserole dish or blend in with chicken mixture and pour entire lot into baking dish. Pour chicken mixture over and sprinkle with parmesan. Bake for 20 minutes at 180c (350F). 
You can prepare ahead of time so you appear very organised. Just bake for a little longer if this is the case.

Chicken Jambalaya

Salt
Pepper
Flour - enough to coat chicken
3 tablespoons fat (these are traditional recipes, ingredients like fat make it taste good. If you must just use oil or butter)
3 large onions, chopped
5 ribs celery, chopped
2 cloves garlic, chopped
¼ capsicum (bell pepper), chopped
2 cups rice, washed
1 can beer
2 ½ cups water
2 teaspoons salt
Cut chicken into serving pieces. Season well with salt and pepper. Coat well with flour. Melt fat in an iron skillet or heavy pot. Fry chicken until brown, then remove from skillet.
To the fat add the onions, celery, garlic and capsicum (bell pepper) and cook until wilted. Put the chicken back in the skillet and cover. Cook slowly until the chicken is tender (about 30 minutes).
Add rice to chicken. Stir thoroughly for 2 or 3 minutes. Pour beer over mixture and stir thoroughly. Add salt and cook slowly (about 30 minutes) until rice is cooked. Serves 6.

Chicken n Cream Gravy

This is an old recipe from the South of the USA and is still very popular.

1 chicken or chicken pieces
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 egg
½ cup water
1 cup flour
1 ½ cups milk
1 ½ cups chicken broth
½ cup light cream

Cut chicken into frying pieces or just use pieces.
Sprinkle ½ teaspoon salt, pepper and ½ teaspoon paprika over chicken.
Set aside for 1 hour. Beat 1 egg and ½ cup water.
Dip chicken in batter and roll in four.
Set aside 4 tablespoons flour to be used for gravy.
Pan fry until thoroughly cooked.
Remove from pan and drain.
Pour all but 4 tablespoons of grease from the pan.
Blend flour with grease and stir until browned (must be brown).
Add ½ teaspoon salt and pepper.
Slowly add 1 ½ cups milk, 1 ½ cups chicken broth, ½ cup light cream.
Return chicken to gravy mix.
Serve over hot fluffy rice.

Grilled Chicken

1 chicken or equivalent pieces
¼ cup butter
1 cup Worcestershire sauce
3 tablespoons lemon juice
½ teaspoon garlic salt
2 teaspoons grated onion
½ teaspoon ground black pepper
1 teaspoon sesame seeds (optional)
½ teaspoon celery salt (optional)

Cut chicken in half (or use pieces)
Place in a hot fry pan and sear. Turn and sear the other side.
Place under oven grill.
Melt butter in the pan. Add all ingredients and stir until mixture boils.
Baste chicken halves and turn.
Continue basting and turning every 5-10 minutes until cooked under the grill.
This can also be cooked on a BBQ basting the same way.
Grill for approximately 40 minutes for halves and 20 minutes for pieces.

Chicken Loaf (a change from Meat Loaf)
Serves 4-6 easily.

2 cups chicken cooked
2 cups rice cooked
2 eggs
2/3 cups tomato juice
½ cup bread crumbs
Salt to taste
¼ teaspoon paprika
½ cup green peppers (chopped)
½ cup celery (chopped)
2 tablespoons onion chopped
4 tablespoons pimento 

Combine all ingredients and mix well. Pour into baking dish.
Bake at 150ºc for 40-45 minutes.

In a medium frying pan cook onion, green pepper and almonds in butter until the vegetables are tender but not brown. Add chicken, seasoning, cover and cook until chicken is heated through (2-3 minutes). Combine eggs and cheese. Pour over chicken and cook over low heat stirring gently until done. (7-10mins) Serves 6.