270 chicken breat recipes

Elegant shrimp-stuffed artichokes made easy in the microwave. Pine nuts, parmesan, and tender shrimp fill steamed artichoke hearts in just 25 minutes.

Light Spanish garlic soup made with a whole head of roasted garlic pureed into chicken broth with carrots and red pepper. Topped with garlic-rubbed Parmesan croutons.

Garlic soup with Mediterranean vegetables, garlic-toasted breadcrumbs as a natural thickener, artichoke hearts, and toasted almonds. A chunky, Spanish-inspired garlic vegetable soup.

Stuffed pork loin chops with an apple, mushroom, and raisin bread crumb filling, browned and baked until tender. A cozy dinner for two, served with applesauce on the side.

Turkey breast with mushrooms, snow peas, carrots, and scallions in a ginger-soy sauce, all made in the microwave and served over brown rice with toasted almonds. A 30-minute stir-fry without ever firing up the stove.

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

Spicy Cajun baked chicken with a crispy breadcrumb coating marinated in hot sauce and Dijon mustard for oven-fried crunch without deep frying.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

Hearty lentil nut loaf with walnuts, whole wheat bread crumbs, sage, and horseradish baked into a sliceable loaf. A protein-packed plant-based main that rivals meatloaf.

Quick black bean chili with honey-roasted ham, sweet corn, broccoli, and tomato in a cumin-chili broth. Serve over rice with crusty sourdough on the side. Ready in 45 minutes.

This is a very yummy sandwiches, you can use your leftover turkey or you can just do it as a deliciouos sandwiches.

General Tsao was a real person, general and poet who lived in China 155-220AD.

Stuffed red and yellow bell peppers filled with ground turkey, rice, navy beans, and a spiced picante tomato sauce. A low-fat dinner with real depth - Madeira deglazes the wok, fennel and rosemary do the heavy lifting.

Spanish spiced chicken breast with fresh avocado, orange dressed boston lettuce.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.