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Another delicious way to enjoy fried rice, fragrant with the heady aroma of basil!

Recipe #32321

This recipe came from Allrecipes (Ruth Crickmer). My whole family loved it even though it cooked too fast. The original recipe said 'high heat' on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We'll turn down the heat next time for texture, but this is a keeper in our home!

Recipe #29598

19 Reviews |  By Derf

Hot! Hot! Nummy! Nummy! I made these last night, froze them and cooked 2 servings for supper tonight, to try them out. They are excellent! (with a crisp salad) (Better Homes & Gardens)

Recipe #15006

Use up leftover chicken! Best when allowed to chill for a couple of hours.

Recipe #155597

This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double or even triple the glaze I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is *very* good!

Recipe #129345

I couldn't wait to get my hands on this recipe! Having eaten this chili twice before I am now a very happy bunny that I've finally managed to get hold of the recipe. To be honest, I actually had no idea that this chili has chocolate in, please don't leave it out - it really brings out all the flavours! Edited 10/06/09 to add: I made this chili this week & it turned out perfectly. As I was feeding 2 small children I reduced the chili powder to about 2 tbsp which was fine for them. Only other change was that I used red kidney beans in place of the pinto beans......The leftovers were great the next day.

Recipe #374937

A classic jamaican dish. We serve this over basmati rice & a side of my Jamaican garden salad.

Recipe #132334

This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it's very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce.

Recipe #25587

This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.

Recipe #44321

I have been playing with this recipe for ages. I think this comes pretty close to the orange chicken that I enjoy at my favorite chinese restaurant. Served over steamed rice or fried rice makes it a one-dish meal. I sprinkle chopped green onions on mine. Yum.

Recipe #320809

I love this chicken, it is so moist inside and the chips make the outside crunchy. My favourite way to make this chicken is with ruffled chips, but you can make it with your favourite flavour!

Recipe #188204

66 Reviews |  By Nane

I found this recipe on a low-carb site, (DH is doing a low-carb diet). I modified it some and DH says the name is very appropriate. He craves this so I end up making it once or twice a week. Good thing it is easy!

Recipe #69990

This recipe includes an easy to put together marinade that gives chicken breasts a nice flavor. It is great served with Mexican Rice and tortillas. Recipe is from Sunset Magazine and was submitted by Cheryl Brown.

Recipe #181195

This chicken is a great alternative to the heart attack on a plate fried chicken without sacrificing the texture and flavor of a good home made 'fried' chicken. I've been tweaking this recipe for some time and I have it just where we like it. My hublet loves this recipe, as do I.

Recipe #296635

Got this recipe from a friend of mine, just because the name was funny. When I went to make it, I thought I had made a mistake in writing down the amount of cajun seasoning, so I called her to make sure. She said, "of course it's right. That's why the chicken is angry!". Well, it turned out really good, so I hope you like it, too. Don't be afraid of the spice - it's really not very hot.

Recipe #76643

This is a little appetizer indulgence without the boney mess!

Recipe #18500

This was my daughter's favorite dish (along with some of her friends). She enjoyed it so much that we had to make it a weekly recipe.

Recipe #21882

Very easy topping to your basic chicken breast - found this in Woman's Day magazine :)

Recipe #113547

2 Reviews |  By Renea'

This is a very tasty recipe. Especially for those on a gluten free diet.

Recipe #101271

This has become a family favorite - I found this recipe on a bag of tater tots several years ago. This is very similiar to a Chicken Pot Pie with a Tater Tot topping instead of bread. It makes a great one dish meal with a salad and bread.

Recipe #133699

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