Chicken finger packets wrap soy-Dijon broiled chicken, tzatziki, lettuce, and sweet peppers in flour tortillas. Portable lunch-box rolls that hold up in a bag all morning.
Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.
Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.
Slow cooker chicken saltimbocca rolled with ham and cheese, seared golden, then braised in a creamy white wine sauce with sage and Parmesan.
Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.
Indian chicken balls with curry powder, chutney, almonds, and cream cheese rolled in shredded coconut. A no-cook appetizer that makes 36 bite-sized party snacks.
Tender buttermilk dumplings rolled out, cut into strips, and boiled in chicken broth until puffy and soft. Just 6 ingredients and 30 minutes for old-fashioned comfort from scratch.
Vietnamese peanut sauce (nuoc leo) with chicken livers, crunchy peanut butter, tahini, and dark soy sauce. A rich, savory dipping sauce for spring rolls, grilled meats, and rice paper wraps.
Quick roasted chicken wraps with wild rice, creamy ranch dressing, and crisp lettuce rolled in flour tortillas. No cooking required, ready in 15 minutes, makes 12 wraps for easy meal prep.
Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter. It is used to flavor soups and sauces, as a garnish, and a stuffing. Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak. Spoon the precooked duxelles down the center. Roll the meat and then sauté or roast it.
Chicken mole poblano with a rich sauce of cocoa, almonds, raisins, sesame seeds, and warm spices. Browned chicken simmers in a complex blended mole and served over rice.
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