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    You are in: Home / Cookbooks / chicken
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    84 recipes in

    chicken

    I love chiken, it is the most versatile meat around. Substitute legs for thighs for breasts and it changes a recipe but keeps it the same, who couldn't love that!
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    1 Reviews |  By Dave C

    Dip these nippy little fellows into Blue Cheese dip for a special treat. From Companys Coming Comfort cooking. They call for White vineger,less garlic and/or non fat sour cream.

    Recipe #101185

    This simple recipe developed by my father is delicious to any garlic lover. This is a great one dish meal when served over pasta or rice.

    Recipe #66976

    I first saw these "tortured" chickens served at a bar-b-q. Lined up on a serving platter, beer cans still in place! Talk about a conversation starter!The dry rub sounds bizarre, but I guarantee the proportions blend into a delicious combination.

    Recipe #20099

    Thaw and marinade your chicken breasts at the same time in this wonderful concoction! Toss it all in a zipper seal bag and throw in the refrigerator. Ready the next day to throw on the grill! The seasonings are a fusion of Asian and SW flavors making it suitable for both catagories in the World Tour.

    Recipe #135664

    I had lunch at a steakhouse and not in the mood for steak ordered this dish. I was determined to re-create the dish and this is the result I came up with.

    Recipe #40380

    72 Reviews |  By Lali

    These are very good. You can also make them smaller using the "triangle" instead of the "square" and have as an appetizer instead of the main course.

    Recipe #12572

    There are a gazillion recipes for this, but I searched them all, and none are just like mine. My kids' absolute favorite. I get requests for this dish all the time....soooo good with potatoes and green beans!

    Recipe #131169

    This is a versatile recipe using your favorite herb with cream cheese, sandwiched in a chicken breast half, then breaded and baked for 30 minutes. Presto, quick and delicious dinner! I like oregano; sage or basil are other possibilities. Try 'em all!

    Recipe #95607

    14 Reviews |  By Marie

    These wings are marinated for a few hours in a mixture of hot pepper sauce, honey, chili powder and butter and are then baked until crispy. Serve with blue cheese dressing. Recipe found in Womans Day magazine.

    Recipe #120413

    Just Cher and I are doing the South Beach Diet and she asked me to share a chicken recipe I created. How could I resist not calling it Chicken for Chering. Get it?

    Recipe #108004

    57 Reviews |  By Dave C

    Got this recipe from a friend in Virginia. Thanks Val. :>)

    Recipe #12709

    3 Reviews |  By mbwolf

    I found this recipe in an old Better Homes and Gardens cookbook and altered it a bit. I don't know why but it goes wonderfully with peas and baked potato. Just drizzle a bit of sauce on the peas and potatoes, YUM!

    Recipe #97927

    Quick, delicious and healthy; this is a regular at my house.

    Recipe #120504

    This is the easiest and one of the most impressive chicken dishes I make. Serve with grated parmesan at the table.

    Recipe #32735

    Delicious lemon thighs with a nice herby glaze!

    Recipe #8384

    This is from a 1990 Good Housekeeping magazine. I love the taste of the onions. I serve with macaroni salad or potato salad.

    Recipe #42203

    I gave this recipe from the "365 Ways to Cook Chicken" cookbook an A+! It's easy and you'll probably have most of the ingredients already on hand.

    Recipe #83561

    64 Reviews |  By Tebo

    This creamy dish is not only delicious but it is quite low in fat. Suitable for dinner guests or a quick meal for your family. What do they say. . . "try it you'll like it."

    Recipe #12794

    Grilled chicken skewers popular in Japan. Chicken thigh meat, green onion, chicken liver, hearts, gizzards, chicken skin can be prepared this way. It tastes best cooked over charcoal. Mirin is a sweet Japanese sake (rice wine). Ordinary sake may be substituted for the mirin, with additional sugar. Translated from Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967, with adaptations by me. The garlic is from a suggestion from a person selling this by the side of the street. Use standard American cups. Please use a roomy saucepan for the sauce, as it has a tendency to boil over. Watch both sauce preparation and meat grilling carefully.

    Recipe #74844

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