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    You are in: Home / Cookbooks / chicken a la interesting
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    210 recipes in

    chicken a la interesting

    I love chicken... i thought these were interesting and tasty. Mmm... they might not all be light but it sure sounds wonderful. body { background: url("http://www.heathersanimations.com/backgrounds/orange/H-orangebluten.jpg"); background-repeat: repeat; }
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    This sounds like a really odd combination but it is really yummy! I haven't met a Paula Deen recipe that I haven't liked yet. :) My notes are in parentheses. I've also used Recipe #278160 for the soup.

    Recipe #281949

    This recipe is from Rachael Ray. My kids loved them. It can be served as dinner or an appetizer.

    Recipe #354867

    I made this one up after not being able to find boneless thighs for a proper ckicken cordon blue recipe.(I was dining with someone who doesn't care for breasts! So when i saw the ground chicken this came to mind. I thought same taste, just a little twist. I serve with ready made chicken gravy drizzled on top, and usually with a vegetable to round out the meal. It is probable going to be around in my kitchen forever! Once a week my family wants this! So will yours! Enjoy!

    Recipe #179353

    256 Reviews |  By Tish

    This is another great way to make something great ahead of time to thaw as needed or eat right now with little effort!

    Recipe #79944

    From Elizabeth Baird's Cook's Own 'Chicken' cookbook, 2006, a copy of which I received in a recent cookbook swap!

    Recipe #328021

    This is my version of a passed down family recipe that was voted best grilled chicken in Houston. I also used a little brining help from a great blog, Culinary Disasters. I am an amateur griller so Cooks illustrated helped me with the grilling techniques. For one of my first bbq chicken feasts, I did pretty well. My family LOVES it! For a newbie cook like me, I really enjoyed impressing everyone with crispy golden skin, juicy meat, and a lot of layers of flavor.

    Recipe #308398

    This is a very weird, uncoventional method of making boiled chicken. I am positive that you will like the end results. Great for chicken and dumplings. From Frank and Mary Jelinek Dining Around, a radio show in Philadelphia.

    Recipe #154960

    From "The Weekly". This can be had for supper or as a packed lunch. Keep a cloth around to wipe off your sticky fingers. Serve this with a fresh green salad! ENJOY!

    Recipe #64358

    Recipe #49619

    Recipe #111774

    I was trying to find a recipe to duplicate one of my favorite dishes at my favorite restaurant. This one came off the web and I had a little help finding, haven't tried it yet but will be doing so soon.

    Recipe #17156

    Copycat recipe posted by request. I have never made this recipe, and therefore times and servings are simply SWAG (scientific wild-assed guesses).

    Recipe #66192

    1 Reviews |  By byZula

    I found this Red Lobster copycat recipe on the web.

    Recipe #184586

    4 Reviews |  By Mariah

    This is a copycat recipe from Jimmy Buffet's restaurant. Recipe adapted from Todd Wilbur's version of Margaritaville Jamaica Mistaica Wings www.TopSecretRecipes.com. It is our all time favorite wing recipe! They are some work but so good! The dipping sauce really makes this recipe. The recipe is for 10 wings, but you will have a lot of extra sauce (enough for 20 more wings).

    Recipe #284541

    Buca di Beppo, Chef Richard Graham I tried this for the first time tonight at Buca, and went on a search for the recipe. It is spectacular. I found this on another website, and am posting to compare to the original sometime soon.

    Recipe #273831

    I made these today for a daycare and they were a big hit. The taste reminds me of french fries. They were so good I didn't even dip them in anything. So easy to make. Use flavored mayo to mix it up a bit. They dont keep very well as the potato flakes will soak up moisture and become mashed.

    Recipe #298085

    This recipe is from the Food Network Canada "Eat, Shrink and Be Merry by Greta and Janet Podleski". This is a great tasting wing with less calories. I have now made this twice & received many compliments. I do recommend that you make the "Blue Cheese Dip" as it so good! I have made this recipe "in full" the day before serving grilling the wings 2mins. per side. Then just before serving reheating on the grill 1min. per side.

    Recipe #226906

    A local pizza joint makes a creamy chicken pizza which is one of my favourites so I thought I'd try to recreate it. They use mushrooms whereas I've used pineapple because I always like the extra sweetness and moisture that pineapple gives to a pizza. I've assumed you are already armed with a pizza base and know how to use it, personally I used Recipe#256080 and cooked on an outdoor grill but then browned a little under a grill. For a fresh dough it's best to pre-cook a little because otherwise the liquid will seep in and make it soggy. I used the quantities listed to top to a 35cm / 14" pizza, it tends to spread out a bit while cooking so make sure you cook in a well sized tray.

    Recipe #278836

    Trying to add different dishes and salads to the "Saturday Lunch at the Farm" crowd brought the dawn of new tastes and new ways of devouring lunch. This salad goes particularly well when "Tommy the Beefsteak Tomato" or "Penelope the Plum tomato" when in the summer you can actually smell the tomatoes maturing and growing big right before you eyes. The use of fresh mint really highlights this simple salad along with the use of fresh scallions, and cucumbers. Even during the cold winter, to bring this bright salad to the table can bring smiles and salad bowls handed down to add just a little more. This is a rustic salad that jumps up and grabs you to behold it. Hey, who said the "Farm" can't be healthful too. Don't hesitate to change the ingredients or using fresh green or red peppers instead of the chilies. Go ahead....it's ok! Enjoy mostly......and have fun *Note* my friend Maito tried this and her suggestions were so good I incorporated the into this recipe. I think it was perfect, thank you Maito!

    Recipe #291451

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