Chicken/2 recipes

No-cook chicken tortilla roll-ups with salsa, cheddar, and light sour cream wrapped in flour tortillas. Ready in 20 minutes for lunch boxes, snacks, or party platters.

Chicken salad with red cabbage, Granny Smith apples, walnuts, and julienned carrots in a honey balsamic Dijon dressing. Garnished with fresh orange and kiwi slices.

Grilled chicken breast topped with warm fruit salsa of kiwi, strawberries, and cantaloupe marinated in a hot raspberry vinegar and tarragon dressing.

This hearty dish made with a variety of vegetables is sure to satisfy everyone's hunger.

Baked Italian chicken sticks marinated in tomato juice and oregano, coated in seasoned breadcrumbs, and oven-crisped without frying. No egg wash needed, just a tomato juice trick for crunch.

Herb crusted chicken breasts with a 7-herb spice crust, pan-sautéed in butter and topped with a make-ahead Dijon and coarse-grain mustard compound butter. Ready in 30 minutes.

Chicken roulades stuffed with roasted poblano peppers, shrimp, cilantro, and Monterey Jack, sliced into rounds and drizzled with a buttery cream shrimp sauce.

Authentic, classic chicken and rice baked slowly to perfection in the oven. Simple ingredients are cooked in a manner that extracts every bit of flavor from each.

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

Overnight layered salad with chicken, spinach, lettuce, cheddar, and radishes sealed under a tangy mayonnaise-mustard dressing. Make it the night before and toss to serve.

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.

Orange honeyed chicken breasts simmered in orange juice and honey, then topped with a wine-thickened pan sauce studded with fresh orange sections and zest. Served over rice.

This is like a very thick chicken soup and the basil makes this delicious!

Creole or red jambalaya includes tomatoes while the Cajun style does not. Either way, it is a spicy and robust dish that epitomizes the soul of New Orleans. Here's my recipe for Cajun style jambalaya.

Chicken cordon bleu with sweet-sour pineapple sauce wraps ham and Swiss in pounded chicken breasts, breaded and baked, then drizzled with a brown-sugar pineapple-sherry sauce.

Senate navy bean soup with dried beans, chicken broth, and a bright lemon juice finish. A simple, classic American bean soup inspired by the U.S. Capitol's famous recipe.