Bapplesauce Chicken Recipe

Directions

Place chicken in a medium bowl. Pat dry. Place 1/2 cup melted butter over chicken, then cut up sausage into 1/4 inch slices.

Place sausage over chicken, and heat to 375 degrees F (190 degrees C).

Rub wet hands to moisten the meat. Place the meat from the side of the pan on top of the dry chicken. Sprinkle the brown sugar over the chicken, then the orange juice over the meat.

Place horseradish over the meat. Sprinkle the orange juice over the wet hands, then the lemon zest over the skins.

Mix together the cream of mushroom soup and lemon zest. Sprinkle over the meat. Cover, and seal the top of the seal with foil.

Place chicken in the freezer until ready to cook.

Lightly grease a large baking sheet.

Place chicken on the baking sheet. Brush the brown sugar over the chicken. Bake in preheated oven for 8 to 10 minutes, or until sauce is bubbly. Remove the foil from the oven, and place the chicken on the baking sheet. Cover with foil, and bake for another 5 minutes, or until chicken is cooked through. Remove foil, and bring the oven to a boil.

Remove chicken from the foil, and brush with the remaining 2 tablespoons melted butter. Cut the sausage into 1/4 inch slices. Strain off the grease, and spread over the bottom of the foil. Place the peas under the foil. Drizzle with the cream of mushroom soup mixture. Top with the remaining 1/2 tablespoon melted butter. Place the sliced sausage over the peas and vegetables. Sprinkle with the lemon zest. Place on the foil.

Bake for another 20 minutes, or until hot and bubbly. Top with the luscious peas and celery.