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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.
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Classic American Cobb salad, a composed salad with bacon, avocado, chicken breast, tomato, hard boiled egg, chives, arranged on a bed of romaine, Boston, frisée lettuce and watercress.
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Chunks of chicken breast cook slowly in a creamy, curry-flavored sauce with coconut milk, peas, and mushrooms for a nicely spicy take on a slow cooker chicken dish. Serve over rice or with hot naan bread.
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This is the recipe that my friends and family still beg me to make when the grill is brought out. It's so easy and versatile, and can be tried on several different meats. I like it with scalloped potatoes, baked potatoes or rice pilaf. Try it with cilantro or oregano instead of parsley. Save leftovers for salad the next day.
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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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Chicken breasts baked in herb butter emerge succulent and tender.
Ingredients: bone, butter, basil, garlic salt
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Worcestershire, mustard and French-fried onions give extra zing to this version of baked garlic Parmesan chicken.
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This tomato curry comes together in a snap, with tomato soup and spices, and the unusual addition of beer.
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An easy, creamy chicken dish made in the slow cooker gets a smoky kick from chipotle peppers. It's nice to serve with hot cooked rice.
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Creme fraiche is a thickened, slightly tangy cream, and lends a mellow smoothness to sauces that cannot be replicated. Here it blends with garlic and mushrooms in a sublime sauce over chicken.
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This grilled chicken is basted with a garlic butter and honey sauce for a sweet zesty flavor.
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This is a Southern California version of sweet and sour chicken, marinated and grilled with a little extra spice. Serve with cilantro, salsa, guacamole, black beans, and flour tortillas warmed on the grill.