Chicken/5 recipes

Roast turkey breast with sausage stuffing loaded with pecans, raisins, sage, and bread cubes. Holiday flavor from just a bone-in breast, no whole bird required.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

This soup is great, hot or even cold. Creamy and delicious, even better topped with some cheddar cheese! A great way to use up broccoli stems and save the florets for another use.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Cold Mexican rice salad with fresh jalapeños, tomatoes, cilantro, and a red wine vinegar dressing. A no-cook side dish that chills in 2 hours and brightens any taco night.

Hearty Italian minestrone packed with beans, eggplant, zucchini, spinach, cabbage, and pasta, topped with a bright homemade basil pesto. A one-pot vegetable soup that eats like a meal.

Creamed broccoli soup blended smooth with thyme and a touch of garlic, then folded into a butter-and-milk bechamel for a velvety bowl that serves equally well warm or chilled.

Low-calorie chicken barley soup made from scratch with homemade defatted broth, pearl barley, green beans, and lemon juice. A hearty, satisfying soup without the fat.

Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

Wine-marinated rabbit saddle roasted with vegetables and served over julienned leeks with rosemary-tomato butter sauce. This San Francisco masterchef recipe transforms wild game into restaurant-worthy sophistication.

Grilled chicken fillet marinated in sherry, soy sauce, and crushed juniper berries, sliced thin and served with a glossy sherry pan sauce. Dutch-inspired with bold, aromatic flavor.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

A rich and delicious home made cream of mushroom soup.

White wine marinade with shallots, Dijon mustard, crushed peppercorns, and lemon juice. A refined, all-purpose marinade for chicken, fish, or grilled meats.

Two-ingredient mango cream dip made with cream cheese and mango chutney. A sweet, tangy, and spiced dip that works with fruit, crackers, or as a spread for chicken sandwiches.

Sweet and tangy peach barbecue sauce with brown sugar, ginger, and mace for basting grilled hot dogs, pork, or chicken. This fruity twist on classic BBQ sauce comes together in 10 minutes flat.