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Chicken breasts are sprinkled with red pepper flakes and baked in a mixture of Dijon mustard and honey for a simple and tasty weeknight dish.
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Italian salad dressing does wonders for chicken breasts, especially if they are left to marinate for several hours in the fridge. Then just before grilling, each breast gets a sprinkling of lemon pepper.
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Enrich your favorite bottled barbecue sauce with a little honey, catsup and onion, splash it over chicken, and you have dinner.
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This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: duck, olive, honey
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Chicken breasts baked in herb butter emerge succulent and tender.
Ingredients: bone, butter, basil, garlic salt
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Chicken and veggie skewers marinated in cilantro, lime, and cumin. Serve with rice, salsa, and warm tortillas.
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Flavorful herbs, fresh vegetables and NO YOLKS® Noodles make this homemade chicken noodle soup an all-time favorite.
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An easy meal made with boneless skinless chicken breasts, with spicy turkey sausage, tomatoes, and herbs over pasta. This recipe is just the start--don't hesitate to add more vegetables, or substitute rice for the noodles.
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Shredded chicken is baked with a creamy poppy seed sauce and topped with a crunchy, melty crust of buttery crackers.
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Spinach, chicken and pasta are smothered in a glorious creamy pesto sauce.
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Chicken breast simmered with sherry, beef bouillon, peanut butter and curry powder. Other spices and the addition of coconut milk all add up to an unusual, creamy curry chicken.
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Get Chicken Baked in Cornflake Crumbs Recipe from Food Network