Recipe Sifter

Parmesan-crusted chicken breasts pan-fried and topped with a rosemary mushroom tomato sauce. A quick Sicilian-style skillet dinner served over pasta in 40 minutes.

Golden chicken cutlets simmered in enchilada sauce with corn, green chiles, and melted cheddar. Roll them up in warm flour tortillas for a 35-minute Tex-Mex dinner.

Chicken breasts in cider cream sauce: pan-seared chicken paired with sauteed apple slices in a Dijon-spiked reduced apple cider cream. A bistro-style autumn dinner.

Crispy General Tso's chicken double-fried in a beer batter with a sweet-spicy glaze of soy sauce, vinegar, orange zest, and crushed chilies. Better than takeout.

Manicotti shells stuffed with curry-spiced chicken and green onions, baked until tender, then topped with a cool yogurt-tomato-cumin sauce. A bold Italian-Indian fusion that's unlike anything you've tried.

Chicken soup with Granny Smith apples, leek, carrot, and parsnip in a flour-thickened broth. A French-inspired autumn soup with a sweet-savory twist.

The Ark's chicken Marsala: pan-seared chicken breast with garlic and button mushrooms in a Burgundy and demi-glace sauce, finished with butter for restaurant gloss.

Sri Lankan-style chicken curry with ginger, garlic, curry powder, cumin, and creamy coconut. Loaded with vegetables and simmered until rich and fragrant.

Honey mustard glazed chicken and onions served with a honey-mustard sauce and pasta.

Lemon chicken casserole with browned breast pieces baked under lemon slices, brown sugar, and chicken broth. A sweet-tart baked chicken dinner with caramelized lemon glaze, served over wild rice.

Jamaican chicken breasts coated in coconut-curry flour, pan-seared, and simmered in pineapple juice with sauteed banana. A low-fat Caribbean-inspired chicken dinner served over rice.

Crispy breaded chicken cutlets wrapped in golden bread dough with melted mozzarella. A handheld twist on classic chicken parm.

Chicken, pea, and rice casserole: flour-dredged browned chicken breast over rice and frozen peas with basil and sliced onions. A nostalgic one-dish dinner for ten.

Mustard chicken stir-fry: chicken marinated in a tangy Dijon, soy, ginger and garlic blend that doubles as a glossy pan sauce, stir-fried with snow peas, red pepper and green onion. A fast, East-meets-West weeknight dinner.

Classic chicken Kiev: pounded chicken breast wrapped around a finger of chive-butter, breaded twice, chilled, and deep-fried until golden. The butter bursts at first cut, just like it should.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.