429 chicken leaf recipes

An easy yet tasty way to cook chicken breasts. The apricot-almond stuffing added some sweet fruitiness and nuttiness, and the yogurt-apricot sauce went deliciously well with stuffed chicken breast, lots of juiciness and yumminess in this dish. Serve it with rice or crusty bread to complete the meal.

Plump shrimp and tender scallops coated in a tangy garlic sauce. What's not to love?

A quick and tasty weeknight dinner. Sole with a quick pan mushroom sauce.

Marinated chicken with yogurt, garlic and greek spices make for a tangy chicken main course. Serve with a greek salad and it's a meal.

This quick, light yet succulent herbed chicken piccata is an ideal week-night meal. Serve it with steamed rice or bread.

Miniature pumpkin soup served in hollowed roasted pumpkin shells with sage, onion, and Parmesan. Dramatic individual-portion fall starter that doubles as edible tableware.

So easy to make, and the dish came out super tasty. Instead of green bell pepper, I used sweet red bell peppers, didn't have mint, so used fresh basil leaves instead. Yum.

Grilled chicken breast marinated in garlic-yogurt with lemon and mint, then grilled and served with the boiled marinade thickened into a warm sauce. A Mediterranean-style dinner ready in about 2 hours.

Loved it, classic french style, simply prepared with a flavor packed jus. One change I made was to brown the chicken breast in a non-stick pan (and then finish cooking by popping it into the oven) before making the sauce to build extra flavor.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

Green beans are braised in skillet with orange juice and chicken stock, and served with toasted butter-maple pecans. Make a double-batch because your kids will become veggie lovers once they try this.

Mapleleaf roast turkey... it's a big yum fest with this Thanksgiving turkey. The crispy browned skin is like Canadian Peking duck. Roasted and glazed with a reduction of maple syrup and apple cider does the trick. It's like a Canadian recipe eh?

Pan-seared chicken breasts dredged in sage and nutmeg, deglazed with dry vermouth and sweet red peppers for an elegant 30-minute dinner.

Nothing is like a bowl of warm and delicious chicken noodle soup on a cold winter day.

It tasted very refreshing and flavorful. The leftover was kept in the fridge and had it for brunch today, even better.

Fettuccine tossed in a rich shiitake mushroom cream sauce with bacon, chicken breast, and Parmesan. Dried and fresh mushrooms build layers of deep, earthy umami in every bite.