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Chicken and barley soup with sweet potatoes will keep you warm and full on crisp, fall days. Serve with a nice crusty bread.
Chicken and barley soup with sweet potatoes will keep you warm and full on crisp, fall days. Serve with a nice crusty bread.
Ingredients:
olive oil, spanish onion, celery, cloves, chicken stock, chicken breast, carrots, parsnips, barley, sweet potatoes, dill
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Apricot preserves create a delicious glaze on these chicken breasts that cook up quickly in an air fryer.
Apricot preserves create a delicious glaze on these chicken breasts that cook up quickly in an air fryer.
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Get Roast Chicken Enchilada Suizas Stacked Casserole Recipe from Food Network
Get Roast Chicken Enchilada Suizas Stacked Casserole Recipe from Food Network
Ingredients:
poblano peppers, olive oil, jalapeno, onions, cloves, tomatillos, cilantro leaves, cumin, honey, chicken stock, lime, chicken meat, corn tortillas, mexican crema, swiss cheese, monterey jack
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Chicken breasts are butterflied, filled with goat cheese, and baked with a sweet and tangy balsamic reduction in this easy, quick recipe.
Chicken breasts are butterflied, filled with goat cheese, and baked with a sweet and tangy balsamic reduction in this easy, quick recipe.
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Get Pat's Broccoli and Chicken Stir-Fry Recipe from Food Network
Get Pat's Broccoli and Chicken Stir-Fry Recipe from Food Network
Ingredients:
soy sauce, orange juice, brown sugar, wine vinegar, cornstarch, sesame oil, red pepper flakes, peanut oil, chicken thighs, ginger, cloves, green onions, broccoli florets
www.delish.com
Add a kick to your lunch with this Indian-inspired recipe.
Add a kick to your lunch with this Indian-inspired recipe.
Ingredients:
carrots, celery, cashews, cilantro, raisins, mayonnaise, greek yogurt, juice, curry powder, honey
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Comfort food comes in the form of slow-cooked chicken breasts and thin-sliced potatoes simmered in a creamy, cheesy sauce for hours.
Comfort food comes in the form of slow-cooked chicken breasts and thin-sliced potatoes simmered in a creamy, cheesy sauce for hours.
Ingredients:
onion, green bell pepper, cream of mushroom soup, skim milk, mozzarella cheese, cheese spread, celery seed, paprika, parsley, chicken breast, potatoes, cornstarch, water
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Get Spicy Buffalo Style Stuffed Chicken Breasts Recipe from Food Network
Get Spicy Buffalo Style Stuffed Chicken Breasts Recipe from Food Network
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This rich and saucy casserole with summer squash is classic Southern comfort food and a great way to use leftover chicken or turkey.
This rich and saucy casserole with summer squash is classic Southern comfort food and a great way to use leftover chicken or turkey.
Ingredients:
butter, yellow squash, onions, chicken breast, cheddar cheese, saltine crackers, mayonnaise, eggs, ranch dressing, stuffing mix, parsley
www.simplyrecipes.com
These chicken enchiladas are made with a tangy tomatillo salsa verde sauce! This is a fantastic recipe to serve a hungry crowd, whether it's Friday movie night, a pot-luck party, or just a weeknight dinner with your family.
These chicken enchiladas are made with a tangy tomatillo salsa verde sauce! This is a fantastic recipe to serve a hungry crowd, whether it's Friday movie night, a pot-luck party, or just a weeknight dinner with your family.
Ingredients:
chicken thighs, garlic, onion, salt, tomatillos, chile peppers, cloves, yellow onion, cilantro, lime juice, olive oil, corn tortillas, sour cream, cotija, red onion
www.delish.com
The rice soaks up the dressing as the salad sits, so if you make it more than half an hour ahead, it may dry out. In that case, just add some extra oil and lemon juice.
The rice soaks up the dressing as the salad sits, so if you make it more than half an hour ahead, it may dry out. In that case, just add some extra oil and lemon juice.
Ingredients:
wine vinegar, garlic, lemon juice, dijon mustard, salt, black pepper, olive oil, rice, asparagus, chicken thighs, tomato, red onion
cooking.nytimes.com
This recipe is by David Latt and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by David Latt and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.