Pheasant breast/27 recipes

This delicious chicken dish is loaded with succulent chicken chunks, fresh asparagus and red bell pepper that are cooked with garlic, ginger, soy sauce and sesame oil. Serve it with rice to make a complete meal.

This dish comes from Cahors, a town in the southwest of France known for its dark, rough red wine. The sauce is equally good with salmon.

Loved it, classic french style, simply prepared with a flavor packed jus. One change I made was to brown the chicken breast in a non-stick pan (and then finish cooking by popping it into the oven) before making the sauce to build extra flavor.

An excellent way to use up leftover chicken or turkey meat. The recipe uses phyllo instead of a carb-dense and high-fat pie crust, which significantly reduces the amount of calories.

From recipe request, posted by pinkducky.

This is a great way to use up some leftover turkey breast. Not to mention after the holidays we all need a little weight watcher help!

An easy way to add a bit of fresh and tangy zip to that grilled chicken breast is to add a quick to prepare gremolata.

A souped up version of Mexican chicken enchiladas that's prefect to celebrate Cinco de Mayo.

Chicken is marinated with blueberry jam and balsamic, let chicken tast very delicious, cooked with shallots, every word about tasty can be used in this recipe.

Peri-peri is a spicy marinade usually used with chicken that is very popular in Britain.

This easy and delicious roasted chicken with root veggies is an ideal dinner on a busy week day.

This is one of the most popular dips I make at all of my parties. From football to holidays, it is always the first dish to be empty!

Asian flavors ring true in this orange scented Chinese chicken with snow pea pods.

Try this scrumptious dish that uses the tantalizing duo of chicken and bacon.

Turned out well, quick and easy to make. I used pepper jack cheese instead of fontina. Try adding some white wine to the skillet you used to brown the chicken breasts to deglaze the pan to gather up those tasty brown bits and serve with the resulting jus.

This spicy Indian dish is best served with basmati or jasmine rice, warm nan, and ready-made mint chutney. A mango sorbet would be a nice finish to this meal.