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cooking.nytimes.com
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example
www.allrecipes.com
Chef John's technique for baking garlicky breaded chicken achieves the crispy crust and tender insides of pan-fried cutlets minus the mess!
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Golden Cheddar bakes atop chicken, rice and water chestnuts in a smooth, mild sauce. A crispy potato chip crust holds it all in.
www.chowhound.com
Want to improve a classic? Add bacon.
Ingredients: chicken, bread, onion, parsley, butter, bacon
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A creamy chicken and spinach filling enriched with ricotta and Parmesan cheeses fills delicious appetizer pastries made with prepared crescent roll dough.
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Easy lemon garlic chicken in a simple sauce is easy to prepare and is perfect for a delicious weeknight dinner.
www.delish.com
All the French, none of the fussiness.
www.delish.com
You'll never go back to regular breadcrumbs.
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Instead of just plain potato soup, add some chicken and a few veggies. You're sure to like it!
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Chicken thighs stuffed with pesto and shredded cheese are wrapped in bacon and cooked to juicy perfection in this elegant meal for two.
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We always love digging into a pan of enchiladas but have not always had time to make them. So we took all the things we love about enchiladas to make a quick and easy meal that is sure to cure the craving.