1,506 breat recipes

Stir-fry chicken with yellow squash, yam, and red potato tosses over angel hair pasta in a zippy orange-juice-and-hot-sauce glaze. Quick one-wok dinner with peanut crunch.

Chicken breasts soaked overnight in a bold marinade of pineapple juice, balsamic vinegar, garlic, and fresh herbs. Grill or pan-fry for a sweet-tangy crust with a kick of red pepper.

Sherry-marinated chicken breasts baked until juicy, then topped with a sweet-tangy red onion marmalade made with red wine, vinegar, and honey. Low-fat, elegant, and bursting with caramelized flavor.

A simple dinner that is perfect for family and will please everyone!

Flattened chicken breasts stuffed with asparagus spears and Swiss cheese, rolled tight, and topped with a white wine-mushroom sauce spiked with tarragon and lime. Elegant, light, and ready in 45 minutes.

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Savory ham and Swiss cheese muffins made with rye flour, spicy mustard, Worcestershire, and hot sauce. A hearty breakfast or snack muffin with deli-sandwich flavor.

Whole wheat dinner rolls with oats, molasses, and honey for a dark, hearty crumb. Soft homemade yeast rolls with old-fashioned flavor, great for holidays and Thanksgiving.

Pan-seared chicken breasts with sautéed leeks, bright lime zest, and sundried tomatoes served over tender zucchini spaghetti. An elegant low-carb dinner that's on the table in 40 minutes.

Sliced chicken breast sautéed with fresh herbs, tossed in a creamy white wine sauce with shallots, garlic, and chewy sundried tomatoes. A quick, elegant 30-minute dinner for six.

Chicken breasts braised in a sweet and savory honey tomato sauce with white wine, black olives, thyme, and tarragon. A one-skillet dinner with Mediterranean flavors.

Lemon chicken with basil simmered in white wine and tomato sauce with whole lemon wedges that soften enough to eat. A bright, one-pan skillet dinner served over rice.

Low-calorie saffron chicken braised with mushrooms, peas, and olives in a creamy paprika sauce, served over rice. Skinless chicken breasts keep it light and lean.

Whole wheat muffins made with leftover brown rice and a hint of almond extract. A clever way to use up cooked rice, turning yesterday's side dish into a hearty breakfast muffin.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

Broiled rosemary chicken over pureed lentils stacks broiled chicken breasts on a walnut-and-mushroom lentil purée, with lemon-garlic chard and a rosemary-lemon pan drizzle.