Chicken recipe collection

Easy stuffed microwave potato that's no-fuss and doesn't heat up the kitchen by using.

Lisa's chicken chow mein: marinated chicken stir-fried in a smoking-hot wok with bok choy, shiitakes, bean sprouts, and noodles in a soy-oyster-black bean sauce. Restaurant-style in 40 minutes.

Juicy chicken breast stuffed with cheese, shallots and cheese. The phyllo really helps hold in the moisture to keep the chicken breast moist. This is a reduced fat version of a popular recipe and it's equally as tasty in my opinion. If you wish to reduce the fat even further omit the cheese altogether.

Easy to make, and the tangy and creamy sauce is a delicious addition.

Mexican salsa chicken: pounded chicken breasts dredged in seasoned flour, pan-fried, then topped with salsa and melted Monterey Jack cheese. Tex-Mex weeknight dinner in 30 minutes.

An excellent way to use up leftover chicken or turkey meat. The recipe uses phyllo instead of a carb-dense and high-fat pie crust, which significantly reduces the amount of calories.

Great way to use up leftover chicken. Filo pastry stuffed with chicken and broccoli cheese in a light cream sauce.

Make your own poultry (chicken) seasoning from scratch using ingredient that are likely already in your pantry.

Get crispy, tangy chicken wings on the table in 30 minutes with just a microwave and a few simple ingredients. Lemon slices and zesty barbecue sauce transform ordinary wings into a crowd-pleasing appetizer.

Pan-seared chicken breasts swimming in silky tarragon cream sauce with white wine and Dijon mustard for elegant weeknight French bistro dining.

Have some fun with dinner with this delicious recipe that will even have your kids commenting on your cooking skills! Quick easy and colorful. Shred the chicken with two forks flavored with tomatoes, onion and garlic. Top with your favorite toppings. Beats Taco Bell by leaps and bounds.

Authentic Nova Scotia Rappie pie "rapure" in French, is a well-loved traditional Acadian dish. Unique to the region, it's not a pie in the conventional sense, but instead a delicious mix of potatoes and chicken.

Didn't make the whole chicken, instead cooked one chicken breast with skin and bone. Followed the recipe exactly, and roasted the chicken in the oven until the temperature of the breast was 165 F, which took me about 10 minutes. Then let the cooked chicken breast stand for about 10 minutes, this way made a succulent chicken breast. Served it with some roasted baby carrots tossed with same spices for chicken, delicious!

Spicy slow roasted chicken. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make.

The herb sauce was delicious and packed with flavour. However I seared the salmon in the hot skillet until nicely done, removed from the pan, then made the sauce with the remaining ingredients. Like crispy salmon rather than poached. Well definitely be making this dish again.

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