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    You are in: Home / Cookbooks / Lee's Chicken Delights
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    Lee's Chicken Delights

    Cover photo by Nimrodcook. Doesn't that fried chicken look scrumptious? Here's a link to all chicken recipes on "Zaar":[]=chicken&ls=h&pg=2&Search=Search&s_type=%2Frecipes.php
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    An easy, quick and delicious recipe from Busy Cooks.

    Recipe #418894

    Recipe by Grace Parisi, posted at Food & Wine.

    Recipe #454371

    29 Reviews |  By JillAZ

    I got this from a OAMC website. My family loves it and you can use any kind of jam or preserves. Blackberry, raspberry, peach, basically whatever you like. This works well with the fruit only preserves also. This is good served with noodles or rice to soak up the sauce.

    Recipe #94420

    6 Reviews |  By Tish

    The theory is you dump this in a bag and freeze to pull out later. There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!

    Recipe #107474

    Using leftover chicken makes this ecomical and easy! Just saw this on Ten Dollar Dinners with Melissa d'Arabian Episode: Cost-Cutting Comfort and it looks so good, and something I might make for my kids, or for me making it vegetarian!

    Recipe #452159

    This simple recipe takes only about an hour. Delicious and light. I don't submit many recipes, but my wife insisted I submit this one. It is a "winner".

    Recipe #448967

    Wow! Healthy, light AND yummy? How often does that happen! Nicely seasoned chicken over a bed of wilted spinach in garlicky mushroom wine sauce. MMMM! The tomatoes break down quite a bit and flavor the sauce with just the right amount of goodness. Makes a terrific lunch or light meal that can be made even more substantial, if desired, by serving over pasta but filling and yummy as is. We love this with garlic bread or other warm crusty bread which defeats the 'light' purpose but mmmmm bread! Note: Pine nuts can be toasted to release oils and flavor. Toss in dry, hot skillet and and toast for about 1 minute, shaking occasionally or heat in a microwave at 30 second intervals, stir, repeat just until nuts are warm and fragrant. Be careful to stop at that point so they don't overcook, get too hot and burn.

    Recipe #283018

    My family loves this recipe and ask for it often. The combination of ranch, meunster cheese, parmesan cheese and garlic makes an excellent sauce right in the pan. I do not bread the bottom of chicken as I do not like soggy breading.

    Recipe #301038

    Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for dipping.

    Recipe #334473

    These baked chicken tenders are super simple and quick for those hectic weekday meals. I've put them on top of a salad with homemade honey mustard dressing. They would also go great with some french fries. The variations are endless.

    Recipe #194400

    29 Reviews |  By Bev

    Sugar snap peas add crunch to this comforting soup. The J. Alexander's Restaurant in Troy , MI uses penne pasta, but macaroni would also work well. rich and creamy, and full of goodies!

    Recipe #23143

    Contains NO: wheat, gluten, peanuts, tree nuts, egg, soy, or dairy.

    Recipe #389813

    Super easy busy weeknight meal. Serve with green beans or a garden salad and you are good to go! This is from Taste of Home's Five Ingredient Cookbook

    Recipe #384302

    I double this for my family. I have cooked this in the oven and on the grill.

    Recipe #383389

    Wow!!! You won't believe how easy and fast it is to cook chicken for your all your dishes and salads that call for cooked chicken breast. I got this tip from my hairstylist, Whitney. I couldn't believe it would work..... but it did!!!

    Recipe #381016

    Involtini di Petti di Pollo-serve this chicken at your next dinner party or anniversary dinner if you want to impress! The chicken roll is stuffed with asparagus, prosciutto and cheese and is topped with a marsala accented mushroom cream sauce. The recipe is from the R.S.V.P. section of a November 1986 issue of Bon Appetit and was requested from Lofurno's Italian restaurant in Seattle, Washington.

    Recipe #376195

    Originally posted by Mean Chef.

    Recipe #66984

    This recipe comes from an email from Bisquick.,

    Recipe #375870

    This is a Cooking Light recipe that's great for weeknight meals.

    Recipe #309665

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