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Chicken breasts stuffed with a spinach/ricotta/mozzarella mixture, then baked in your favorite spaghetti sauce.
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Spiral-sliced zucchini and carrots combine with chicken thighs in a quick and easy one-pan dinner. Vinaigrette dressing adds a bright note.
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This is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken! Great for picnics. My mother taught me how to cook this, using her variation from the original recipe. A delicious, cheap and easy dish! Serve it hot with hot steamed Jasmine rice.
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A touch of yellow mustard gives this soy sauce-based marinade just a little zip. Your family will love these baked wings!
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Lasagna noodles layered with a spicy spaghetti chicken and vegetable mixture and cheeses galore - ricotta, mozzarella and blue!
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These grilled chicken breasts pack a flavorful punch with a tasty, easy-to-make sauce that combines prepared barbecue and picante sauces.
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The lowly chicken gizzard is transformed into a thing of beauty when simmered until tender, marinated in spicy seasonings, coated in flour, and deep-fried. They're a nice addition to a tray of wings.
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Get Cilantro Grilled Chicken Breast Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A simple marinade of Greek olive oil, lemon, oregano, and cinnamon give this fried chicken a delicious Greek flavor. Compliment your chicken with some boiled kale, spinach, or string beans seasoned with olive oil, lemon juice, and salt. Or, use the same oil to make french fried potatoes.
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Egg noodles baked with cheese, chunks of chicken, sour cream, mushroom soup and onion and topped with crushed buttery crackers.
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Shredded chicken is baked with a creamy poppy seed sauce and topped with a crunchy, melty crust of buttery crackers.