Chicken/3 recipes

Chicken and egg noodles baked in a velvety lemon-nutmeg cream sauce topped with Parmesan and paprika. German-style comfort food that's golden, bubbly, and irresistible.

Marbled herbed chicken pate with sweet leek and shallot, swirled with a spinach-basil layer. A silky French-style mousseline for elegant entertaining.

Light curried chicken and mango salad with a honey-lime yogurt dressing. Poached chicken breast and juicy mango cubes on lettuce, ready in 30 minutes. Low-fat and refreshing.

Creamy chicken casserole with Swiss cheese, cream of chicken soup, white wine, and a buttery herb stuffing crumb topping. Six ingredients and one baking dish.

Homemade Cajun chicken nuggets coated in onion soup mix, breadcrumbs, chili powder, cumin, and thyme. Pan-fried or microwaved. Makes about 5 dozen bite-sized pieces for a crowd.

Australian-style Chicken Kiev wrapped in flaky puff pastry. Garlic-herb butter melts inside pounded chicken breasts while the golden pastry shell crisps up around it. Pure indulgence.

Just 5 ingredients and 40 minutes stand between you and this creamy chicken and stuffing bake. Boneless chicken breasts nestle beside herbed stuffing under a blanket of cream of mushroom sauce.

Jalapeno cream cheese stuffed chicken breast wraps pounded chicken around a smooth, spicy jalapeno-and-herb cream cheese filling, then bakes it blanketed in more of the same. A jalapeno-popper twist on chicken.

Tender chicken breast in creamy garlic sauce over egg noodles, topped with toasted almonds. Lighter 30-minute weeknight dinner.

Chicken scaloppine with mushrooms in a white wine cream sauce made in one pan. Golden seared chicken breasts finished in a reduced wine and cream pan sauce in 30 minutes.

Honey mustard glazed chicken and onions served with a honey-mustard sauce and pasta.

Chicken breasts poached in herbed broth with leeks, carrots, red pepper, and elbow macaroni, finished with fresh thyme and Parmesan. A nourishing, light soup.

Cheesy stuffed chicken breasts: pounded chicken cutlets rolled around Monterey Jack and oregano, then coated in a chili-spiced cornmeal crust. Pan-browned, oven-finished, served with guacamole and salsa.

Chicken, quinoa, spinach, and sweet corn simmered in broth with scallions and a dash of hot sauce. A protein-packed one-pot soup ready in 40 minutes.

Breaded chicken breasts simmered in a tangy orange marmalade sauce with Dijon mustard, lemon zest, and garlic. A sweet-savory citrus glaze that clings to every crispy bite.

Belgian endive halves browned in butter until caramelized, then braised in chicken broth. A 30-minute European side dish with a bittersweet, nutty flavor and silky texture.