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This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken with a Lemon Herb Sauce Recipe from Food Network
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Get Crispy Falafel Chicken with Yogurt Salad Recipe from Food Network
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Boneless, skinless chicken breasts are quickly browned, then simmer in a sweet and savory teriyaki sauce flavored with orange marmalade and dry white wine for a takeout-style dinner that's ready in less than an hour.
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A layered chicken casserole with vegetables, stuffing, a creamy canned soup sauce and a sprinkling of almonds on top.
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These enchiladas are filled with chicken first simmered in tomatoes, chile peppers, and creamy soup to seal in the flavors.
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An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.
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This asparagus and chicken casserole with a browned crumb topping is easy because you use canned asparagus and soup.
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Breaded chicken breasts are baked with a simple apple and bread stuffing for an easy one dish meal. Get cozy with this holiday-inspired meal anytime of year!
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A big melty, cheesy casserole is crammed full of Swiss cheese, chicken, mushrooms, and diced ham, all layered with a buttery corn flake topping.
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Savory sausages and tender cubes of chicken leap into a saute pan with onion, garlic, bell peppers, tomatoes, mushrooms and zucchini. Toss with hot pasta and serve with a sprinkling of grated Parmesan, if you wish.
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The sunny, nutty taste of basil and pine nuts melds with the rich notes of sun-dried tomatoes in a chicken sauce flavored with garlic and a handful of feta cheese. Serve over hot pasta and top with a grating of Parmesan cheese.