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Chicken thighs are baked in dry onion soup mix and apricot nectar, with apricot halves.
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The musky sweetness of red grapes pairs beautifully with the thyme cream sauce enveloping this chicken and mushroom dish.
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Chicken breasts are poached in chicken broth, soy sauce, and lime peels; then shredded, and added to a cilantro, shallot, lime juice, sugar, and garlic dressing. (Anchovy paste is optional.) Serve in a wrap or over your favorite green salad.
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Jumbo pasta shells stuffed with chicken and cheese, and baked in tomato sauce.
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No stuffing or rolling necessary to make these enchiladas. Just mix together shredded chicken with sour cream, jack cheese and soup, then layer with tortillas and salsa.
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After a wild night marinating in a slightly sweet soy sauce and lemon-lime mixture, sirloin steak chunks are skewered with veggies and grilled. You'll want to make these again and again!
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Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries “Many deep red wines, or port, can overwhelm the punchy berry,” said Ms Louis
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Seasoned chicken is stewed with tomatoes and served over mixed vegetables. Goes well with rice.
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Strata of tortillas, chicken, cheese and a hot salsa-bean-sour cream mixture make these enchiladas a robust entree.
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Marinated mushrooms and bacon-wrapped chicken chunks are threaded onto skewers with pineapple, and cooked on the grill.
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Convenient and economical, this dish combines chicken with vegetables and noodles in a cream sauce, snug under a Monterey jack cheese and bread topping.
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An avocado chicken salad with lime and cilantro is served on crispy lettuce leaves in this quick and easy recipe for fresh and zesty wraps.