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A mixture of chicken, eggs, bread crumbs, sauteed onion, parsley and light seasoning make croquettes you'll go crazy for! My grandmother used to make salmon cakes; I adapted that recipe to use leftover cooked chicken.
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Fresh broccoli and chicken bake in a savory sauce topped with a crunchy, cheesy topping for a casserole they'll love.
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Cubed chicken, yogurt, sour cream, chives, and of course, tarragon. Just before serving, toss on a handful of toasted almonds.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: chicken, tarragon
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Bright green chimichurri gives simple chicken and veggies a punch of herby flavor.
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Parmesan-coated chicken baked in a creamy spinach sauce.
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Lowfat yogurt gives plenty of zip and a corn flake coating adds crunch to this baked chicken dish.
Ingredients: bone, yogurt, cornflakes
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Beautiful things happen when you branch out from maple bacon.
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This West African favorite, adapted from Rama Dione and Papa Diagne, balances the richness of peanut butter with tomato and aromatics, cooked down to a thick gravy The addition of Southeast Asian fish sauce gives the dish depth and is somewhat traditional, given the Vietnamese influence, via the French, in Senegal But absolutely traditional would be to eat this with guests, directly from a large platter, to demonstrate welcome and unity.
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Featuring soy sauce, garlic, and honey, these Asian chicken wings are always a hit. With their rich, dark sauce, they are great glazed 'bat wings' for Halloween!
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An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.
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When members of the FDNY aren't busy fighting fires, they're fighting their own rumbling stomachs with this spicy, vegetable-rich chicken stew.