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Marinated chicken breast halves are pan-fried and layered with tomato, basil and fresh mozzarella for an elegant and lovely meal.
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Hot sauce, blue cheese dressing and mozzarella cheese top cubed chicken and a pizza crust for this Buffalo lovers' must!
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Sauteed chicken breasts topped with a mayonnaise/mustard/rosemary spread and graced by 2 slices of garlic rosemary focaccia bread. These sandwiches are great when you want a quick supper, but not something from the freezer. They remind me of an expensive sandwich from an upscale deli. The spread and the chicken can be made in advance, and the chicken can be eaten hot or cold.
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Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.
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Chicken and potatoes are treated to a hearty, soup-based gravy.
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This quick and easy curry recipe combines chicken, sweet potato, and eggplant into a piquant, colorful sauce of turmeric, ginger, and garlic.
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Parmesan-coated chicken baked in a creamy spinach sauce.
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Chicken thighs cooked in the slow cooker with a sweet, tangy sauce.
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Pineapple, peppers and teriyaki sauce are packed in aluminum foil with chicken breasts. This yummy recipe is easy to prepare and to cook! Tastes great over rice.
cooking.nytimes.com
This recipe is by Enid Nemy and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.