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Chicken alfredo roll-ups are a dreamy, creamy weeknight dinner masterpiece.
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A quick and easy version of chicken Parmesan.
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Old fashioned family favorite. Tenderized beef cutlets are dipped in buttermilk and egg batter, then fried. Pan drippings are used to make cream gravy.
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The moist environment created by smoke-roasting a chicken vertically, atop a half-full can of beer, turns out to be a nearly fail-safe way to achieve barbecue perfection A smoky-sweet dry rub adds complexity The dish can also be made in an oven, in a roasting pan
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Leftover cooked chicken is simmered in chicken broth with rice, spinach and lemon juice in this easy soup.
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An easy slow cooker recipe with soy sauce, garlic, and onion. Do not be put off by the vinegar -- it tenderizes the chicken and loses its potent flavor in the cooking.
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Get Fire-Grilled Chicken Quesadilla Recipe from Food Network
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This recipe is by Molly O'Neill and takes 25 minutes, plus at least 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This is a wonderful Southern treat in which everyone will enjoy! Remember, you can also eat the chicken without the BBQ sauce as well.
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Get Savory Stuffed Chicken Breasts Recipe from Food Network
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Spicy Korean fried chicken, known as Yangnyeom Dak, became very popular in New York after it was introduced around 2006 Cecilia Hae-Jin Lee, the author of “Quick and Easy Korean Cooking,” said fried chicken became popular in Korea when fast-food places opened there after the war.
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Get Light Chicken Caesar Salad Recipe from Food Network