Search Results (11,900 found)
cooking.nytimes.com
I learned about the genesis of this dish from Suvir Saran, an Indian chef in New York This dish is Manchurian in origin and is based on an ingredient that is in almost every refrigerator It's stir-fried chicken with ketchup, and before you turn your nose up, think how good ketchup can taste
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Enhanced with the pleasing flavor of pesto, this creamy chicken pasta is a kid-magnet thanks to bright bell pepper strips and a topping of shredded mozzarella.
www.allrecipes.com
This soul-warming soup is deliciously simple--just chicken and noodles. What makes it so good is the homemade roasted chicken stock.
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Chicken enchiladas are smothered in a low-fat sour cream sauce and topped with pepperjack cheese creating a restaurant-quality weeknight dinner.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Learning to make a whole roast chicken seems difficult, but it is really quite simple and promises to up your kitchen game.
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A family favorite, these chicken breasts get the full-flavored treatment: these are smothered in a creamy dill and caper sauce, and seasoned with lemon pepper and garlic powder.
www.simplyrecipes.com
Chicken Mango Lettuce wraps are light and nourishing, made with stir fried chicken, shiitake mushrooms, and diced mango, served in wraps of lettuce!
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Crispy strips of breaded chicken and marinated grilled eggplant nestle in a warm pita to make the best sandwich you've ever had. This is for you if you enjoy Middle Eastern cuisine!
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This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of chicken, broccoli, cream of chicken soup and cheese - and it's ready in 20 minutes.
www.allrecipes.com
This delicious Buffalo chicken dip is prepared solely in your slow cooker! Chicken breasts are cooked and shredded, then cooked with cheese, sour cream, and Buffalo wing hot sauce.
cooking.nytimes.com
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours Simply pack the mixture into a bowl or glass jar, cover and refrigerate.