1,355 skinles recipes

This quick, light yet succulent herbed chicken piccata is an ideal week-night meal. Serve it with steamed rice or bread.

Spicy succulent strips of chicken, onion and peppers mixed with sweetcorn, rice and cheese served in a warm tortilla. A great sharing dish – help yourself to a couple of enchiladas and eat with a fresh green salad, scatter with the rest of the grated cheese.

Lots of flavor, and the recipe is easy to follow. My family loves this dish. Will be making it again for sure.

Crab stuffed chicken breast that is out of this world with a French style white wine cream sauce. This single skillet chicken breast dinner with sauce makes for easy cleanup and is guaranteed to wow your family.

Very easy to prepare and packed with fairly strong Asian style sweet-sour flavor.

Classic Cobb salad with chicken, bacon, avocado, egg, and Roquefort dressing. Composed salad with rows of colorful toppings over crisp lettuce, perfect for elegant lunches.

The blackend chicken breast came out tender, juicy and flavorful, and the cajun sauce was delicious, really bound all the flavors together. It was reasonably quick and easy to make as well, an ideal supper for a busy weekday.

Crispy skin, moist chicken thighs with a deep mahogany flavor from the flavorful Asian inspired ingredients. A great one skillet meal. The fat from the skin is rendered and discarded while the dark meat stays moist.

Quick Chinese chicken stir-fry with broccoli, carrots, and celery in a savory soy-ginger sauce. Marinate 30 minutes, cook in 10 for a weeknight dinner that beats takeout.

I loved this recipe. I made this for my mom after her surgery and she loved it. I only used 1 box of spinach instead of 2 and I used real bacon and not bacon bits, other than that it was great!

From McCall's Great American recipe card collection, card #1, group #5, Great American Poultry at it's best!

Crockpot jambalaya layered with chicken, smoked sausage, and shrimp in a Creole-spiced tomato base. Orzo cooks right in the pot, and the shrimp goes in last so it stays plump.

This is my rendition of a recipe from an old Campbell's Soup cook book.

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.

I love curry but I like it simple with lots of curry sauce. This is easy and delicious

Tender lemon-rosemary chicken meets an earthy wild mushroom sauce spiked with bourbon, creating layers of savory depth perfect for elegant dinners.