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This company-worthy casserole is made with chicken breasts, fresh broccoli, and a sherry cream sauce. Top with sliced almonds, if desired.
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The spicy glaze of these chicken wings is a show stopper - made with a tempting combination of chili garlic sauce, soy sauce and a touch of sugar.
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Roasting a whole chicken takes about an hour, but cut out the backbone and flatten the bird and it will grill perfectly in 30 minutes. Melissa Rubel rubs the chicken with a simple, Thai-inspired mix of red curry paste, coconut milk, and brown sugar.
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This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chicken is simple to make, and the dish is even more flavorful if the chicken marinates overnight. Try serving this with a spicy fried rice.
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There's no vegetable oil or butter involved in this spicy breaded Buffalo chicken recipe that's cooked in an air fryer to cut down on fat.
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Fire roasted tomatoes, fajita seasoning, and seasoned black beans give this quick and delicious soup a cooked all day flavor.
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These noodles will help you nix that lo mein delivery habit.
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A mixture of elements like boiled chicken, orange juice, pimentos, almonds and creamy soup - refrigerated overnight and baked to completion.
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Majorly upgrade chicken breasts with a creamy, Mexican cream sauce.
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Skinless, boneless chicken breasts are baked between 2 layers of pesto-seasoned spinach for an easy, light dinner. A sprinkling of Parmesan cheese on top adds to the flavor.
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