2,082 back peppered chicken recipes

Party chicken and crab casserole layered with stuffing, crabmeat, chicken breasts, and cream of mushroom soup. An elegant retro casserole for entertaining that bakes hands-off for 90 minutes.

Creamy potato soup with cumin, shallots, and half-and-half, pureed smooth and garnished with fresh cilantro. Serve warm or chilled for a versatile, make-ahead soup with earthy spice.

Rabbit almondine, an old-school braise where flour-coated rabbit pieces simmer in herbed chicken broth, then finish in a sour cream gravy with toasted slivered almonds. Country French comfort food with rustic bones.

Chunky pesto with two kinds of basil, leftover chicken, pecans, and anchovies for depth. A no-cook sauce that turns pasta salad or hot pasta into a full meal.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.

Minestra Di Piselli Freschi E Carciofi- Artichokes recipe

Yoghurt is a great tenderiser for chicken breast, which can be a little tough when cooked without marinating beforehand. Buy organic yoghurt if possible to avoid the traces of growth hormones and antibiotics commonly found in conventional dairy products.

Apple-almond stuffed turkey: a Thanksgiving bird packed with tart apples, ham, toasted almonds, currants, citrus zest, and fennel seed in a bread stuffing moistened with apple juice and chicken broth.

Chicken thighs poached with cumin and oregano, rubbed with spice paste, then pan-fried until crisp. Served in a tangy onion broth with banana peppers and apple cider vinegar.

Mom's hot and sour soup combines silken tofu, bamboo shoots, shredded pork, white vinegar heat, and a swirled egg ribbon in a sesame-finished Chinese broth. Ready in 30 minutes start to finish.

Turkey casserole layered with spaghetti, a savory tomato-mushroom sauce, and creamy white sauce. A comforting leftover turkey bake with Italian-inspired flavors.

Grilled salmon sandwich on pumpernickel with a garlic-lemon-dill sauce, tarragon-seasoned fillets, Boston lettuce, and Roma tomatoes. Light, bright, and low calorie.

Mexican chicken lasagna layered with chili-cumin enchilada sauce, cilantro-laced cottage cheese filling, and sharp cheddar with Monterey Jack. A 9x13 crowd dinner.

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.

Ribollita is a Tuscan bread soup layered with vegetables, chicken, kidney beans, spinach, stale bread, and Parmesan, then baked until thick and crusty. A hearty Italian peasant soup that improves overnight.

Rich, velvety black bean soup with bacon, ham, brown rice, and eight onions simmered for hours then blended smooth. Finished with white wine and sherry for a luxurious bowl.