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Chicken breasts are stuffed with a vegetable-cornbread stuffing, then roasted and served with a roasted asparagus bundle.
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The trick to these luscious carnitas is to pull the meat into successively smaller pieces as it roasts, exposing more and more surface to the oven's heat for crisping.
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Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal
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Get Roasted Shrimp, Corn and Bacon Ramen Recipe from Food Network
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Marinated chicken, spinach, feta, and sun-dried tomatoes are tossed with dressing and served on grilled or toasted slices of focaccia bread. This is a great appetizer any time of year!
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Get Tandoori Chicken and Cauliflower Rice Bowl Recipe from Food Network
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Get Faranaci (Risotto with Chicken and Mushrooms) Recipe from Food Network
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The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green The risotto would also work with green beans or peas, or with no added vegetable at all.
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Get Easy Pan-Roasted Chicken and Shallots Recipe from Food Network
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This is an easy recipe for butternut squash and apple soup, especially if you use an immersion blender to puree it!
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If you're not a fan of hazelnuts, substitute toasted walnuts or almonds.
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Get Baked Orange Chicken and Brown Rice Recipe from Food Network