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This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive This recipe fit the bill perfectly, and it still does Just sauté the chicken breasts until they are lightly browned
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Keep black beans, a couple of cooked chicken breasts, rice, and a few other ingredients on hand so you can make this quick Mexican-inspired chicken dish anytime. Use your choice of cheese.
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This chicken salad has a creamy dressing and is best served over crisp lettuce leaves.
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Get Goat Cheese and Mushroom Stuffed Chicken Breasts Recipe from Food Network
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This chicken salad gets a flavor boost through the addition of sweetened dried cranberries, toasted almonds, and feta cheese.
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Get BBQ Chicken Kabobs with Tequila Lime Cilantro Recipe from Food Network
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With its seductive flavors of coconut, lime, ginger and cilantro, this Thai soup is quickly becoming a favorite across the country. Our version includes enough chicken and noodles to make it a main course. If you like, turn up the heat with more cayenne.
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Get Chicken Milanese with Tomato and Fennel Sauce Recipe from Food Network
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Get Glazed Chicken and Broccoli Sheet Pan Dinner Recipe from Food Network
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Get Onion-Crusted Chicken with Caramel Citrus Glaze Recipe from Food Network
cooking.nytimes.com
Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick If you don’t want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side A crisp salad and some grilled corn completes the meal