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Ground pecans and crushed saltine crackers give these kid-pleasing chicken tenders a super crispy crust with no deep-frying involved.
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Roll cooked chicken coated with hot sauce, carrot, and celery in sushi rice and nori for a sushi roll inspired by Buffalo-style chicken.
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Store-bought creamy Caesar dressing and Parmesan cheese make this a moist marinade for barbeque chicken wings that are grilled to perfection.
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You can use gyoza wrappers instead of making dumpling dough.
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A baked version of a classic Nashville chicken recipe.
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Whole peppercorns and bay leaves give their distinctive flavors to this simple but delicious chicken soup recipe. A leftover chicken, a couple of carrots and potatoes, some green beans, and an onion are all you need. Serve with fresh rye bread.
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Chicken thighs are pounded thin and marinated in your favorite teriyaki sauce, then rolled into delicious bundles with ham and cheese. The panko bread crumbs add a nice crunch.
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Baked chicken and linguine are tossed in a buttery onion sauce with a little extra heat from red pepper flakes creating a warm meal for weeknight dinner.
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Paprika, fresh mint, lemon and lots of aromatic spices make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal!
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Stuff the cavity of a whole roasting chicken with onion and fresh rosemary for a simple and delicious baked chicken, just like the ones in Italian markets.
Ingredients: chicken, onion, rosemary
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Fire up the grill for this Indonesian-inspired chicken satay: skewers of perfectly cooked chicken are served with a fresh and flavorful peanut sauce for dipping.
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This recipe is by Bryan Miller and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.