596 chicken salt pepper recipes

Mexican green chili quiche swaps pastry for a corn tortilla crust, layering cumin-spiced ground chicken, sharp cheddar, and green chilies under a custard of evaporated milk and eggs.

Chicken breast in tarragon cream sauce with mushrooms, green onions, white wine, and a touch of lemon. A French-inspired skillet dinner ready in 40 minutes.

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.

Crispy tortilla pizzas topped with fresh tomatillo salsa, chili-rubbed chicken strips, red onion, and melted cheddar. A fun Southwest twist on pizza night.

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.

Chicken and ham wrapped in a pinwheel served on a bed of lettuce. Beautiful to look at and low in fat.

Chicken cubes marinated with ginger and scallion get deep-fried until golden, then tossed with dried chilies and crumpled tangerine peel for this Sichuan-style dish.

This is a quick and easy recipe, I have made it several times, always very great, a good keeper.

Roasted chicken is served with nutty-herb sauce and sage salt, enjoying this delicious main course with any your favorite salad.

Chicken Marengo: browned thighs braised in white wine with fresh mushrooms, tomato wedges, and thyme. A light, elegant French-inspired skillet dinner ready in one hour.

Grilled chicken basted in a tangy limeade, soy sauce, and curry glaze with coriander and ginger. East African-inspired flavors that'll own your next cookout.

Moroccan-spiced roast chicken with saffron, ginger, and cilantro, finished with a pan sauce of green olives and julienned lemon zest. Two birds roasted golden for a crowd of 10.

Roasted citrus chicken marinated overnight in lemon, lime, and orange juice with cumin and crushed red pepper. Basted until golden with roasted Vidalia onions.

Pate Diana, a silky French-style chicken liver pate with sauteed apples, shallots, and apple wine or brandy, sealed in clarified butter. Elegant make-ahead appetizer that keeps a week chilled.

Grilled chicken breasts marinated in olive oil, garlic, lemon, and herbs, then sliced thin over pasta with herbed tomato sauce. A Mediterranean-style summer pasta dinner.

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.