Search Results (10,815 found)
cooking.nytimes.com
This recipe, adapted from Samin Nosrat's "Salt, Fat, Acid, Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin
Ingredients: chicken, buttermilk
cooking.nytimes.com
This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”) It's also far easier to make than you may think A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks
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Blue Moon's awesome Summer Honey brew inspired me to combine the sweetness of honey with the crispy crunch of toasted coconut ... with beer-marinated chicken!
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Sliced, sautéed chicken breasts get a lively accompaniment in a refreshing, cumin-spiked cucumber and cashew salad.
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Slow cooker chicken tacos topped with a smoky chipotle cream sauce is an easy meal to prepare for weeknights.
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I've been experimenting with low carb chicken options over the past 6 months —and this one really works well!
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A recipe for a butterflied and marinated whole chicken cooked on the grill with a lemon and herb marinade.
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Chunks of white meat chicken, Great Northern beans, salsa, and Pepper Jack cheese make this a super simple and super quick recipe sure to please everyone! Serve with tortilla chips and sour cream.
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Get Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa Recipe from Food Network
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Get 30-Minute Grilled Chicken Thighs with Watermelon and Feta Salad Recipe from Food Network