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Main Dishes Chicken

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7 Reviews |  By BecR

My husband Dan gets credit for creating this delicious marinade! Excellent with fish, also. Try it with a side of Spanish Rice recipe #120697 or my Royal Thai Rice recipe #114887 for a wonderful flavor combination. Recipe is easily halved. Note: Time does not include cooking the chicken.

Recipe #117768

Lemony-herbal chicken that roasts painlessly...oven-roasted garlicky potatoes - crisp on the outside, butter-soft on the inside. This recipe never receives anything but raves!

Recipe #59469

9 Reviews |  By Evie*

Quick and easy sweet chicken dish.

Recipe #82078

Very delicious and a nice presentation! Creamy/cheesy chicken wrapped in flaky pastry.

Recipe #70114

My sister never liked frozen pot pies but she loves this one.

Recipe #96843

9 Reviews |  By Grangey

Quick and easy way to prepare chicken thats moist and tasty that you can alter to suit yourself

Recipe #141735

Bake the chicken on a broiler pan only, this makes for a better texture and tasting chicken with more flavor and the fat drips to the bottom. Prep time includes 8 hours marinating time.

Recipe #102507

This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!

Recipe #83475

1 Reviews |  By Terese

From Table Magazine - Enjoy!

Recipe #163046

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

Recipe #50876

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

Recipe #10744

66 Reviews |  By Nane

I found this recipe on a low-carb site, (DH is doing a low-carb diet). I modified it some and DH says the name is very appropriate. He craves this so I end up making it once or twice a week. Good thing it is easy!

Recipe #69990

I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

Recipe #45809

This is an adoptee. I have made it many many times and want to be able to help people out when they make it! One of the best I've ever had. Takes some time, but oh so worth it. Good eats ;-)

Recipe #52488

This is one of our "I want something different tonight" favorites. So VERY good!

Recipe #19135

We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

Recipe #68955

2 Reviews |  By Terese

I served this at a dinner party and it was very popular. Do not expect heat or intensity or even subtlety. Instead you will have a rather heady, aromatic dish. Service with rice or rice vermicelli.

Recipe #30709

2 Reviews |  By Terese

A really delicious dish you can prepare a day in advance if you wish

Recipe #31136

This is a really simple baked pasta that all the family will love.

Recipe #35954

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