Fruit Cocktail Chicken¶

Debbie Patten
Juleah Patten

• 6 chicken breasts
• 2 Tbsp butter
• ½ cup flour
• 1 ½ tsp salt
• ½ tsp paprika

• ⅛ tsp pepper

• ¼ tsp nutmeg

• 1 tsp juice
• 1 Tbsp brown sugar
• 1 ⅓ cups drained fruit cocktail, reserve syrup
• Sprinkle of cinnamon

Melt butter in large pot. Combine flour, salt, paprika and pepper. Dip chicken in butter and then in flour mixture until covered. Place chicken in casserole dish. Combine remaining ingredients, except fruit and pour over chicken. Bake, covered loosely with foil, at 325°F for 1 to 1 ½ hours. Pour fruit over, sprinkle with cinnamon and bake, uncovered, an additional 30 minutes.