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www.allrecipes.com
An uncomplicated sweet orange sauce coats chicken fingers that could work as an appetizer or an entree.
www.foodnetwork.com
Get Stewed Chicken and Chickpeas Recipe from Food Network
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Chicken breasts, garlic, ginger, yogurt, tomatoes, and curry paste come together quickly for an easy weeknight Indian tikka masala meal.
www.allrecipes.com
Chicken breasts broiled with regular and green hot pepper sauce, sprinkled with paprika and served on your favorite sandwich bread with lettuce and tomato.
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These bone-in chicken breasts are stuffed with a garlic and thyme seasoned dried mushroom and goat cheese mixture, and baked with a honey and balsamic vinegar glaze.
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Chicken breasts are marinated in a spiced yogurt sauce, then baked or grilled.
www.delish.com
A bold mixture of red-pepper flakes, garlic, thyme, lemon juice and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two.
www.delish.com
The perfect summer dish, this chicken is even better served cold the next day.
cooking.nytimes.com
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive This recipe fit the bill perfectly, and it still does Just sauté the chicken breasts until they are lightly browned
cooking.nytimes.com
Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick If you don’t want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side A crisp salad and some grilled corn completes the meal
www.chowhound.com
An easy baked chicken breast recipe with a quick pan sauce made from chicken broth, white wine, whole-grain mustard, flour, and butter.
cooking.nytimes.com
Lemon is chicken’s best friend — stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast First, lightly brown the chicken and remove it from the pan