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Buffalo ranch chicken sliders served on Hawaiian buns is easy to make in the slow cooker and requires only 4 simple ingredients.
Ingredients: chicken breast, buns
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This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).
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This is an authentic recipe for Mexican green tamales (tamales verdes) that are stuffed with shredded chicken and a spicy tomatillo sauce.
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This is a Mexican-style chicken soup with tomatillos and chicken breast meat cooked in a stock seasoned with fresh jalapenos, garlic and cayenne pepper. Serve with a dollop of sour cream and sprig of cilantro.
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Chicken breast meat is browned, then simmered in a creamy sauce flavored with roasted red peppers, sun-dried tomatoes, and basil, and served over hot penne pasta for an elegant but easy main dish.
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Very, very easy! Chicken with soy sauce and Worcestershire. My mom used to make it so often that it won this funny title. Serve with white rice to pour the extra juice over.
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These spicy Cajun-style grilled chicken breasts are delicious served hot or cold, sliced on Caesar salad, or made into sandwiches.
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A quick summer salad, tossing chicken with herbs, chopped celery and mayonnaise or any favorite prepared dressing.
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This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese.
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Chicken breast, onion, chile peppers and beans make for great white chili sustenance! Here is a good recipe for those cold nights. Serve with some crusty French bread and a salad. Season to your own taste (some might like it spicier.)
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Chicken breasts are stuffed with blue cheese, bacon and spinach in this dramatic yet easy main dish. This is a recipe I came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to.
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Aaaah...rosemary-herbed chicken breasts braised in Marsala wine with portobello mushrooms and onion, then topped with melting mozzarella.