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    You are in: Home / Cookbooks / Chicken, Chicken, Chicken
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    523 recipes in

    Chicken, Chicken, Chicken

    Grilled Teriyaki Chicken by Marie Photo by Pam-I-Am
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    27 Reviews |  By kitina

    A nice quick weeknight dinner.

    Recipe #41486

    Thinly sliced and succulent chicken breast, sauteed with artichokes in a deliciuosly rich lemon, wine and butter sauce.

    Recipe #408199

    Fried chicken always makes me think of Sundays. This recipe is cooked on a stove top, but can also be cooked in an electric skillet.

    Recipe #472662

    This goes together pretty quickly and is made even easier by the use of thin-sliced chicken breasts. Served with salad, it is light, refreshing, and delicious!

    Recipe #491574

    This is a great recipe for fried chicken to use in orange or lemon chicken. It’s not super greasy and it tastes great even cold. Thanks Pops! Great with my orange chicken sauce, Recipe #381956.

    Recipe #381962

    A quick, easy chicken recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices. After many comments, I have reduced the temperature at which to cook the chicken. I have also added instructions to wrap your baking sheet or casserole dish in aluminum foil for easier clean-up.

    Recipe #5478

    90 Reviews |  By PanNan

    I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.

    Recipe #100005

    Easy-peasy and good. This recipe works best using real butter.

    Recipe #344558

    This originally came from a cookbook which I sold. I think Cooking Light or Prevention Magazine, but I just copied the recipe on a index card so this is all I have. Besides I think I changed a few things along the way. Well, regardless, I loved this because it combines all the flavors of a caesar salad without the calories. The arugula bumps up the flavor and the dressing on this is light and simple but still full flavored. Now originally it didn't have chicken but one day I had 6 or so chicken tenders and decided to pan saute them and add it to the salad. I love the extra flavor of the breaded chicken to the salad.

    Recipe #389491

    This is one of the recipes that was in our company cookbook last year. It is quick and taste great. Hope you enjoy!

    Recipe #199328

    From EatingWell Magazine: January/February 2011 -- Chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and because you cook them without the skin, it keeps the dish healthy. There’s plenty of sauce, so serve it over noodles or rice.

    Recipe #482209

    We eat a lot of chicken (especially b/s thighs) so always looking for new ways to make them! Found online...

    Recipe #459318

    Can use any vegetables that you like, great with whatever is in season!

    Recipe #487083

    My friend, Corrie, is an amazing cook, and this one comes from her kitchen. She made it on the grill when she served this (which was awesome!), but I had to adapt it to a stove top recipe. I also changed it ever so slightly to suit my tastes, and added a simple gravy to drizzle over the top. You could easily increase the lemon juice to 1 cup to make enough marinade for more servings.

    Recipe #486076

    5 Reviews |  By MsPia

    Chicken Tuscany Style

    Recipe #266599

    I haven't tried this yet, but it looks delicious! It uses bacon paste which I have never tried before. A bit of prep work but it looks like it's worth it. The recipe calls for breasts, but I think thighs would work as well and they stay a bit more juicy than breasts, just add a few minutes to the time. I am also sure that your favorite b-b-q sauce would work instead of the home-made, to cut back on time. Time does not include refrigeration time. From Cook's Illustrated, May/June 2011

    Recipe #485583

    Posting for ZWT6 Britain from online at All British Food.com. This sounds so delicious. It states chicken quarters halved, which is really just chicken legs and thighs. Chicken is always a good choice for entertaining because it is so versatile and most people like it. Slowly cooked in white wine and given lots of flavour with garlic, herbs and bacon, it makes an ideal dinner party dish that is also quick and easy to prepare. Would recommend serving with pasta or rice.

    Recipe #423822

    I've adapted this recipe from a Cooking Light magazine and it's extremely tasty. You can easily adapt this by using different herbs at the end besides parsley, like fresh tarragon or basil. Don't worry when stuff starts sticking to the pan in the beginning, when you add the white wine, it will totally deglaze the pan and use a wooden spoon to scrape the bits off the bottom as they add a lot of flavor! Healthy and quick to make. Serve this with crusty bread, a green salad, and a glass of chilled white wine -- or sparkling cider for the kiddos! :)

    Recipe #293924

    We love this chicken. The marinade whips up in a minute in the food processor or blender. Preparation time does not include time to marinate.

    Recipe #484420

    "This is a delightful, simple dish that will fill the neighborhood with a gorgeous scent". Both outdoor grilling and pan grilling directions are given in the directions. Serve with your favorite grilled chicken sides or if you want to maintain the Middle Eastern theme serve with tabbouleh, baba ghanouj, yogurt dip, Arabic bread, etc. as a suggestion. We enjoyed the chicken with these sides: yogurt dip consisting of cucumbers, rose water, salt and mint; Recipe #475009, and fresh steamed plain green beans. From the book The Language of Baklava (page 79) by Diana Abu-Jaber.

    Recipe #475011

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