I love to serve any one of these chicken dishes for casual or more formal dinners. This month’s selections include Chicken Breast Supreme, Spicy Chicken Wings, Oven-Fried Parmesan Chicken and my mother’s Ole South Chicken and Dumplings, which are the best I have ever eaten.

These recipes are in my latest cookbook. Enjoy!

Chicken Breast Supreme

8 boneless chicken breasts dried beef 1 cup sour cream 1 can cream of mushroom soup

paprika to taste

Cover bottom of a long baking dish with one layer of dried beef. Place boneless chicken breasts on beef. Bake 30 minutes at 350 degrees. Mix sour cream, paprika and soup together. Pour mixture over chicken and bake, uncovered for 2 to 3 hours at 275 degrees.

Serves 8.

Spicy Chicken Wings

1 6-ounce can frozen orange juice concentrate, thawed

1 6-ounce can tomato paste

1/4 cup honey or packed brown sugar

2 to 3 garlic cloves, crushed 1 teaspoon grated lime peel 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 2 tablespoons lemon juice 2 tablespoons lime juice 1/2 teaspoon seasoned pepper 1/2 teaspoon salt 1/4 teaspoon thyme

few drops hot pepper sauce

30 to 36 chicken wings or drumettes, about 3 1/2 pounds

In saucepan, combine all ingredients except chicken. Heat and stir until blended. Cool to room tem- perature. Place chicken in shallow baking pan. Pour sauce over it. Cover and let marinate in refrigerator for 12 to 24 hours.’

To cook, remove chicken from the marinade and place on a broiler pan. Reserve marinade. Bake at 375 degrees for about 40 minutes or until tender. Turn chicken and brush with marinade occasionally.

Makes 6 main dishes or 12 appetizer servings.

Oven-Fried Parmesan Chicken

1 cup butter cracker crumbs

6 tablespoons grated Parmesan cheese

1 tablespoon dried parsley flakes

1 1/2 teaspoon salt dash of garlic powder

1/2 cup butter, melted

4 to 6 boneless, skinless chicken breasts, rinsed and patted dry

Mix the cracker crumbs, cheese, parsley, salt and garlic powder in shallow dish. Pour the melted butter into a separate shallow dish. Dip chicken in melted butter, then coat in crumb mixture. Arrange in 9x13-inch baking dish coated with non-stick cooking spray. Bake at 350 degrees for one hour or until cooked through.

Makes 4 to 6 servings.

Ole South Chicken and Dumplings

1 chicken or desired pieces (4 cups)

2 quarts water 1 stalk celery, cut into fourths 1 medium onion, sliced 1 carrot, cut into fourths 2 teaspoons salt freshly ground pepper to taste 1 1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon salt

1/4 cup shortening, or less

3 to 4 tablespoons cold water or cold chicken broth

Rinse chicken and combine water, celery, onion, carrot, salt and pepper in a 6-quart stock pot. Simmer, covered for 1 to 1 1/2 hours or until chicken is tender. Remove chicken, Cut into bite-size pieces.

Sift flour, baking powder and salt into a bowl. Cut in shortening. Mix with a fork until it resembles cornmeal. Add water. Stir until dough sticks together in a ball. Divide dough into two balls. Roll out on well-floured surface or waxed paper until 1/8-inch thickness. Sprinkle with salt and pepper and slightly roll in. Cut dough into desired strips, approximately 1-inch wide by 2 inches long. Drop into boiling broth, stir. Reduce heat. Cover and simmer 20 minutes. Add second batch of dough until all is used. Add chicken. Simmer 10 minutes more. Turn off heat and let stand several minutes.

If made a day ahead, the dumplings may require more liquid. Add chicken broth (canned or fresh).

Sometimes I add milk to the broth for richness. I usually double the dumplings if having company.

Serves 6 to 8.