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The classic California club sandwich is now featured as a wrap stuffed with bacon, lettuce, Monterey Jack cheese, avocado, chicken, tomato, onion, and a zesty chipotle mayonnaise.
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This recipe is a delicious and creamy dish with both shrimp and chicken. Serve with a loaf of crusty bread and a tossed green salad, if desired.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These simple, delicious teriyaki chicken kabobs with tomatoes and bell pepper come together in no time.
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This fresh pumpkin soup seems straightforward since it's made with the standards-- fresh sugar pumpkin, onions, curry powder, garlic, light cream, and chicken stock--but there's also a tasty, surprise ingredient: peanut butter!
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Here's buttery fried chicken using a new method. Béchamel sauce binds chopped cooked chicken to form patties (croquettes). They are then fried to a crisp golden brown and served with a savory garlic butter sauce.
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Melty cheddar cheese, refried beans, shredded chicken, and guacamole top chips for a satisfying plate of party food.
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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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Apricot preserves create a delicious glaze on these chicken breasts that cook up quickly in an air fryer.
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With the fixings of chicken fajitas, melty pepper jack, and zingy cilantro pesto, this heavenly quesadilla means biz.
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The additions of mushrooms and dumplings made from scratch make a flavorful difference in this classic chicken dish.
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Breaded chicken breasts, stuffed with Swiss cheese and ham, are topped with a rich and creamy cheese sauce.
Ingredients: milk