Chicken recipe collection

Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.

Mayo pocket spread, a quick 3-ingredient seasoned mayonnaise jazzed up with onion powder and celery salt. A savory sandwich and pita-pocket spread that lifts eggs, cheese, ham, seafood, and veggies.

Pizza-style chicken meatloaf baked in a clay pot with oregano, pizza seasoning, and Parmesan, topped with pizza sauce, mozzarella, and mushrooms.

One-skillet chicken meatballs with sauerkraut, rice, and crushed tomatoes. A lighter take on a German-inspired comfort dish that cooks rice right in the pot.

Mediterranean roast chicken marinates two whole birds overnight in lemon, olive oil, garlic, and rosemary, then roasts with new potatoes and green olives. One-pan Sunday supper for a crowd.

Mediterranean chicken breasts braised in red wine, canned tomatoes, basil, and garlic, served over spaghetti with green olives. A light one-skillet version of chicken cacciatore.

Mexican rice toasted golden brown in oil with garlic, then simmered in chicken broth. A versatile base recipe with endless add-in possibilities.

Melrose plates: chicken and pasta salad with mandarin oranges, water chestnuts and a honey-mustard poppy seed yogurt dressing. A lighter chicken-pasta luncheon salad served on lettuce.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

Mesquite-grilled chicken breast marinated in coriander, thyme, and garlic, topped with a fresh citrus sauce of lemon, lime, orange, and Grand Marnier.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Mexican omelet filled with chopped chicken in a blended chili-tomato sauce. A protein-packed breakfast or dinner with smoky spice and a from-scratch filling.

Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.

Hearty Michigan minestrone with dried lima beans, bacon, salami, cabbage, and fresh herbs simmered in chicken broth. A meaty, Midwestern take on the Italian classic.

Microwave casseroled chicken: whole roaster cooked in the microwave with cream of celery soup, egg noodles, and mixed vegetables. Full dinner in 50 minutes.

Microwave Chinese chicken kabobs marinate cubed chicken in soy-honey-ginger sauce, then cook on skewers in just 5 to 9 minutes. A quick retro appetizer or weeknight dinner.