Chicken/9 recipes

A mixture of pork, ground beef, veal, chicken and salt pork that will have meat lovers asking for a second helping in no time!

Dress up your chicken with this succulent dish that's easy to make and will feed your hunger in no time!

A succulent chicken dish made with parmesan cheese, fresh spinach and pimentos.

Saffron and turmeric-rubbed chicken marinates overnight, then simmers until tender in a thick, golden sauce with olives and pickled lemons. A Moroccan tagine-style feast that feeds a crowd.

Veal scallops pounded thin and sauteed in olive oil, topped with wilted spinach, capers, and lemon in a reduced chicken stock sauce. Six ingredients, 30 minutes, light and elegant.

Favourite baked lemon chicken pounds chicken breasts thin, dredges in flour, and bakes in melted butter with a fresh lemon-garlic baste brushed on every step. Tender, golden, citrusy weeknight dinner with restaurant flavor.

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.

Basmati rice simmered in chicken broth with sliced mushrooms and a bay leaf. A simple, fragrant 4-ingredient side dish ready in 35 minutes.

Sizzling pork pockets with Dijon-marinated pork loin strips stir-fried and stuffed into warm pitas with lettuce and creamy tarragon dressing. A quick, flavorful weeknight dinner.

Chilled avocado curry soup blends ripe avocados with chicken broth, curry powder, and cream into a velvety cold soup. No cooking needed, just 10 minutes and a food processor.

Kuo Fan Gee Chiu is a Szechuan-style diced chicken stir-fry with dried red chilis, bamboo shoots, and straw mushrooms. Velveted chicken, no-bland heat.

Lemon herbed chicken made in a pressure cooker with parsley, oregano, basil, celery leaves, and black olives. Tender, fall-off-the-bone chicken in just 8 minutes under pressure.

Easy baked orange chicken with a four-ingredient citrus glaze made from orange juice, zest, brown sugar, and cornstarch. Pours straight onto frozen chicken breasts and bakes hands-off.

"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.

Spaghetti aglio e olio with a twist: 12 cloves of garlic (half sliced golden, half raw and minced) tossed with olive oil, chicken broth, and parsley. Bold and simple.

Silky avocado velouté soup built on a classic French roux base with chicken stock, egg yolk liaison, and cream. Garnished with avocado cubes, chives, and a cloud of whipped cream.