Chicken/5 recipes

Pepper chicken in a creamy mushroom sauce with chili powder and teriyaki, browned in butter and simmered in one skillet. A spicy-creamy weeknight chicken dinner with a warm kick.

Cuban chicken stir-fry with rice, ham, pimento-stuffed olives, peas, and tomatoes served on a platter with sliced avocado. A fast one-wok meal using cooked chicken and leftover rice.

A very easy and great tasting soup made with parsley leaves and a bit of cayenne pepper.

Grilled lime-marinated chicken breasts with a fresh tomato, olive, and jalapeño salsa featuring mint, cilantro, and slivered almonds. Served with avocado and tortilla chips.

Pineapple chicken with a homemade sweet and sour sauce - vinegar, brown sugar, soy sauce, and sherry - ready in 25 minutes. Serve over rice or chow mein noodles for an easy weeknight dinner.

Avocado Gazpacho skips the tomato and builds a green chilled soup from cucumber, avocado, fresh dill, and a splash of vodka. Half the avocado blends smooth, half stays chopped for texture.

A scrumptious baked chicken dish that doesn't take long to make and will satisfy your family's hunger in no time at all!

Booya or booyah is popular the twin cities of Minneapolis and St. Paul in Minnesota, and in Northeast Wisconsin. The dish is said to have originally consisted of mostly turtle meat and cabbage, although such things as chicken and oxtails and rutabagas and potatoes have always had a prominent role. The term seems to have first appeared in print in the 1880s.

Microwave chicken Veronique with mushrooms, white wine, and a Dijon-cream sauce studded with green grapes. The classic French bistro dish reimagined for the microwave in 30 minutes.

Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.

A rustic French chicken stew from Normandy's Auge Valley with golden apples, mushrooms, creme fraiche, and a splash of calvados. Slow simmered comfort food at its finest.

Seared chicken breasts layered with ham, Swiss cheese, and Dijon mustard, wrapped in flaky puff pastry and baked golden. Chicken cordon bleu with a crispy, buttery upgrade.

Serve as the first course of a traditional Chinese dinner or alone as a light nutritious supper.

Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.

Grilled chicken sandwiches with white wine-thyme baste, herb mayo spread, lettuce, and tomato on toasted bread. A simple summer cookout lunch for four.

Hearty red lentil soup with carrots, celery, leeks, and tomatoes simmered in chicken broth with thyme and bay leaf. Partially pureed for a creamy-chunky texture.