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chicken

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I have never tried a dish at East Side Mario's that I did not enjoy. Found this one out surfing the net and tried it. It was a nice alternative to a traditional Chicken Parmesan, and the sauce would also taste lovely over grilled chicken. *If you would like to spice this up a bit, add the optional crushed red pepper. *(Spicey option added based on Sam#3's review July 2008)

Recipe #226967

This was our first attempt at beer butt chicken and it was awesome! You can change the flavor a bit by changing the beer you use.

Recipe #67182

This recipe was published in a free cookbook put out by Empire Kosher Poultry to celebrate its 50th anniversary. It is very easy to prepare and very good with rice.

Recipe #94249

This marinade is for rotisserie chicken, but you can also marinade chicken parts (even boneless skinless breasts!) and cook in oven or on grill. It’s deliciously lemony and garlicky. A bit of vinegar makes it even brighter-tasting. Great paired with a fruity Argentinian Malbec.

Recipe #223218

Fanny Farmer cookbook gets the credit for this, and the recipe is from memory, it was great!

Recipe #53855

I came up with this recipe in a effort to create a chicken dish that uses Limoncello. The sauce is so good! The capers add a salty pop that is countered well with the sugary Limoncello. Limoncello does not have the acidity of fresh lemons, if you LOVE lemon flavor, add a Tablespoon of lemon juice as well. Bon Appetite.

Recipe #250814

Great for all occasions. Eat casually in a pita, or over rice on a plate. Health nuts will love it. Servings: about 8 skewers

Recipe #212373

This is an excellent, delicious, superb dish! Everyone asked for this recipe when I made it for Christmas dinner. You can add fresh sliced mushrooms too if you want before you layer the cheese on it. (the prep time includes refrigeration time)

Recipe #20689

I've modified my grandmother's recipe for the 21st Century. I can't have a dinner party and not asked to make this simple dish. Enjoy!

Recipe #12522

13 Reviews |  By winkki

Our favorite recipe from our favorite Syrian-Lebanese cookbook, "Foods from Biblical Lands."The actual name is Djaj ma' limoon wa za' tar, but the kids call it "Arabic Chicken" and ask for it frequently. Save the leftover cooking juices to put over rice, potatoes, etc. (Actually, we use the marinade on potatoes, zukes, green beans..whatever we have and can throw in the oven). It's one of my standard potluck dishes and always gets raves (I use smaller chunks of chicken when cooking and then layer it over a 9x13 pan of rice pilaf for an easy self-serve dish). Also works to use packages of boneless, skinless chicken breasts (be careful not to overcook!). I've even been pressed for time and not broiled it and liked it just as much, or used it as marinade for grilled chicken...hard to mess this one up!

Recipe #78039

4 Reviews |  By Steve_G

hahahaahahah After 7 years of non stop chicken-breast-tom-foolery I completed my master thesis and proclaim myself to be the Chicken Master

Recipe #61477

Always looking for ways to duplicate the fine dishes I find in various restaurants, here is another "tweaked till true" recipe of mine. I serve this dish with bow tie pasta and drench the whole plate with the sauce.

Recipe #56704

Here's another recipe that comes from the Kraftfoods.com website & is a simple recipe to make. The recipe there calls for Shake 'N Bake Extra Crispy Seasoned Coating Mix as well as Taco Bell Home Originals Salsa.

Recipe #209670

18 Reviews |  By anme

A simple grilled chicken recipe that I have made outdoors and in my broiled oven and Foreman grill!

Recipe #238164

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