Chicken/8 recipes

Stir-fried chicken fajitas marinated in lemon juice, cumin, and fresh coriander. Sauteed chicken strips rolled in warm flour tortillas with salsa, lettuce, and sour cream.

Pureed summer squash soup with rosemary and chicken, sauteed in butter and blended smooth. Garnished with paper-thin raw squash slices.

Tender chicken breast tossed with curry mayo, mango chutney, crunchy celery, and roasted nuts. A luncheon classic that's ready to chill and serve.

A whole pumpkin stuffed with sausage, chicken, rice, almonds, and vegetables, then baked until tender. A stunning fall centerpiece dinner that serves 10 and includes scoops of cooked pumpkin in every bowl.

Mozzarella-crusted chicken breasts over angel hair pasta with a sherry cream sauce packed with mushrooms, artichoke hearts, tomatoes, and Parmesan. Italian restaurant vibes at home.

Lentils and carrots with marjoram simmered in chicken broth until tender and the liquid is fully absorbed. A hearty, high-fiber side dish with warm herbal flavor from dried marjoram.

Whole chicken pieces baked in a sticky brown sugar and orange juice glaze, finished with plump dark sweet cherries. A fruity, golden one-pan dinner for eight.

Howtowdie: traditional Scottish roast chicken stuffed with toasted oats, onion, coriander, and nutmeg, surrounded by whole roasted onions for a rustic Highland Sunday dinner.

Light chicken and avocado tacos top crisp shells with sliced chicken, lettuce, tomato, and red pepper, then drizzle with a creamy mashed avocado-yogurt dressing. Ready in 15 minutes for a healthy weeknight meal.

Bacon-wrapped chicken breasts baked low and slow over smoked beef in a creamy mushroom and sour cream sauce. Five ingredients, zero fuss, and enough to feed a crowd of eight.

Orange-Bourbon Chicken with Buttered Almonds recipe

Pimentos Grilled Chicken with Raspberry Butter Sauce recipe

Fruity chicken salad with mandarin oranges, green grapes, toasted almonds, and a zesty lime-nutmeg mayo dressing. No cooking needed, just 15 minutes to assemble.

Glazed chicken breasts baked in teriyaki with lemon zest and juice. Only 4 ingredients, flipped once halfway, and on the table in under an hour.

Pounded chicken breasts rolled around a spiced spinach filling with cumin, coriander, turmeric, and cayenne, then baked and sliced into pinwheels. Served over rice with lime juice and fresh cilantro.

Broiled chicken breasts stuffed with red bell pepper, Parmesan, and pine nuts, served with a fresh mango-papaya-coconut salsa spiked with ginger, lime, and jalapeno. A 45-minute dinner that's equal parts elegant and easy.