Easter

He is Risen! Alleluia! 
Easter is such a wonderful holiday.  Filled with religious tradition, family time together, Easter egg hunts and candy!

Many families celebrate with a dinner menu which includes:

Baked Ham with pineapple

Fruit Salad

Scalloped Potatoes

Rolls & butter

Asparagus or peas

Carrot Cake

Since our children enjoy celebrating with their in-laws on Easter, we have been having a family Easter Vigil dinner on Saturday.  I try not to serve ham because they'll be having ham the next day.  This year's menu received high praise, and even requests for the recipe, so here you are!

Menu:

Oven baked Chicken breast

Mashed Potatoes

Lime jello with colored mini marshmallows on top

Glazed carrots

Rolls & butter

Pecan pie or Strawberry Rhubarb pie with ice cream

Oven Baked Chicken Breast - serves 12
Family package of boneless, skinless chicken breasts (7 lbs. approx)
Small onion, or 1/2 large onion, coarsely chopped
Two sleeves of Ritz crackers, crushed in the blender
1/2 cup butter , melted
1/4 cup canola oil or olive oil
1 cup chicken broth (made with water and bullion cube)
Lasagna pan and aluminum foil

Preheat oven to 325 degrees.  Grease bottom of Lasagna pan with Crisco.
Cut chicken breasts into serving sized pieces.  (My large Sam's Club chicken breasts were cut in half, and then 'butterflied' or cut horizontally to make 4 servings.)
In a large frying pan, heat oil.  Dip chicken in melted butter, drain slightly, then dip in cracker crumbs.  Brown both sides of chicken pieces and transfer to Lasagna pan.  Add more oil to the frying pan if needed while browning chicken to prevent sticking or burning.
When all the chicken is browned and in the Lasagna pan, toss the chopped onion on top.  Pour chicken broth into Lasagna pan.  Cover Lasagna pan with aluminum foil.  Bake at 325 degrees for 1-1/2 hours.
Check with a meat thermometer.  Chicken is done at 160 degrees.  If it's done earlier than you'd like, just turn off the oven and let it stay warm in there until you're ready to serve.
(update) For smaller batches the cooking time is about the same, but use a smaller pan.

Paula's Glazed Carrots-  serves 4
4 Carrots, peeled and cut into rounds
1 teaspoon sugar
1/2 cup water
1 teaspoon butter

Put all ingredients into a saucepan.  Cover and bring to a boil.  Cook over medium heat about 15-20 minutes, or until water is mostly gone. Don't peek.  Shake the saucepan after 15 minutes to make sure the water is not completely evaporated.  You don't want the carrots to scorch.  We made a triple batch, so it took a bit longer.