1,304 recipes
Thin chicken breast slices crusted in cracked black pepper and dry mustard, pan-seared with garlic, then drizzled with a rich sherry reduction. A 30-minute French bistro classic for two.
This was very easy to prepare, but I would double the chili paste next time and add some "red" to it- i.e. red bell pepper or carrots.
The original General Tso's chicken from Chef Peng: crisp-fried dark-meat chicken tossed in a tangy soy-and-vinegar sauce fired up with dried chilies. Savory and hot, not the sticky-sweet takeout version, and gluten-free with tamari.
Breaded chicken breasts stuffed with spinach and feta cheese, baked golden and topped with a lemony mushroom-caper wine sauce. A Greek-inspired dinner that's worth the extra step.
Broiled chicken breasts baked in a tangy pineapple-Dijon sauce with Worcestershire, rosemary, and lemon slices. Sweet, savory, and on the table in one hour.
Crockpot jambalaya layered with chicken, smoked sausage, and shrimp in a Creole-spiced tomato base. Orzo cooks right in the pot, and the shrimp goes in last so it stays plump.
A classy but succulent chicken dish made with white wine, black olives and red hot pepper sauce.
Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.
Hearty Italian skillet loaded with chicken strips, Italian sausage, sauteed peppers, mushrooms, and fresh herbs in a white wine broth. A rustic 45-minute dinner that tastes straight from a trattoria.
The famous Hotel Bel Air tortilla soup. Fried tortillas blended with tomatoes, garlic, onions, cumin and jalapeño into a velvety pureed soup with classic taqueria garnishes.
Quick white bean chicken chili loaded with green chiles, cumin, and a bright hit of lime and cilantro. One pot, 40 minutes, feeds 8 hungry people.
Chicken cutlets coated in a spicy Dijon-mayo-sage mixture, crusted with breadcrumbs, and baked at high heat until golden and crisp. A quick weeknight dinner ready in 40 minutes.
So easy to make, and the dish came out super tasty. Instead of green bell pepper, I used sweet red bell peppers, didn't have mint, so used fresh basil leaves instead. Yum.
Perfect for feeding a crowd and easily scaled to feed a larger crowd. No spices to disagree with anyone, just solid belly warming filling goodness.
If you just need a quick dinner, this scrumptious salad is the perfect dish for you!
This soup came out so tasty and flavorful. The pan-fried tortilla strips added some nice crunch, and I also served the soup with some sour cream, Monterey Jack cheese, cilantro and scallions. It was an easy, light yet tasty soup.