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Baked in a tangy dilled buttermilk-Parmesan batter, these are great solo, but hold their own in your favorite dipping sauces, too.
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lightly seasoned chicken simmered for hours in Marsala wine sauce in a slow cooker is simply delicious!
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Chicken breasts, potatoes, celery, onion and mixed veggies are cooked in a savory sauce and baked in a pie shell. Bake for 45 minutes and serve while still warm.
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Two things make this chicken salad super. The first is the combination of a creamy salad dressing and a coleslaw dressing. The second is that everything goes into the food processor, so the consistency is spread able and all the flavors mingle well.
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That's what I'm taco-ing about.
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Get Chicken Shawarma with Tomato Cucumber Relish and Tahini Sauce Recipe from Food Network
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Locro is a hearty and creamy potato-cheese soup that is popular in Ecuador and Peru. This recipe uses Muenster cheese.
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Boneless, skinless chicken breasts are pounded thin, coated with a three-mustard mixture, dredged in crushed pretzels, and baked until golden brown. The cutlets are served with a sweet and tangy honey-mustard sauce.
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Using canned soups as a shortcut in the sauce, this broccoli, cheese, and chicken classic is ready in less than an hour!
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Get Homemade Chicken Stock Recipe from Food Network
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An easy creamy chicken-mushroom-tomato sauce with some kick from red chile peppers and smoothness from processed cheese.