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    You are in: Home / Cookbooks / What came first.....the chicken or the egg!
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    260 recipes in

    What came first.....the chicken or the egg!

    All chicken dishes!
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    Displaying up to 20 pages of results. To see all results, or register.

    These are so yummy and they do taste just like kfc's honey bbq strips. enjoy!!

    Recipe #134728

    3 Reviews |  By Gabo

    From "365 Ways to Cook Chicken". I used boneless skinless chicken breast cut into cubes, and served it over rice. The sauce is delicious poured over the rice.

    Recipe #135765

    My DD made this 27 years ago for the first time, and is still making it as it is a very good way to make chicken different.

    Recipe #136616

    A favorite of ours. We dip these in Ranch dressing, marinara, honey mustard dressing, or ketchup. Marinate 4 hours.

    Recipe #54104

    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

    Empress chicken was my favorite thing to order at the local chinese restaurant. They switched over to "fast food" chinese, and this dish got lost in the translation! I found this recipe online, and it's very close to my beloved dish! Great over rice. NOTE: The amount of cornstarch has been adjusted based upon reviewers' comments.

    Recipe #126128

    This is from the Congo Cookbook and one I have not tried yet. It sounds yummy though. When I do make it (which will be soon) I will post any changes or suggestions. NOTE: the recipe calls for one CAN tomato paste, so I am assuming it is the small can.....and I am guessing as to the ounces.

    Recipe #170424

    This is a recipe I found in Southern Living and made it once....then lost the magazine in the PILES that I have. He has forced me to got through all of my magazines cuz he is throwing them all away. Well, now I have Zaar so I can safely keep all of the recipes we really enjoyed.....and I can't loose them in piles of stuff, LOL! Serve with flour tortillas and lime wedges. NOTE: This can be made a little less spicy if you substitute a can of regular diced tomatoes for 1 of the cans of tomatoes with chilies.

    Recipe #171185

    This simple rollup is made to go with the Dilled Yogurt Dressing rz#42632. I think it really makes the whole thing...picky eaters in my family didn't think they would like it, so I did get to try it without the dressing - not as good. When it is hot outside and I don't want to heat up the house this is something I will fall back on. Cook time does include standing time.

    Recipe #172007

    This is my favorite Mexican casserole! I changed much of the original to suit our taste. I love it with a dollop of sour cream on top. My family loves it!

    Recipe #116233

    A nice easy casserole. Serve with a dallop of light sour cream on top; if desired. Sometimes I add some corn to the chicken mixture.

    Recipe #140736

    The Alice Springs Chicken is a favorite of mine. It is a great way to dress up plain old chicken breasts.

    Recipe #165367

    3 Reviews |  By Oolala

    I think the name tells all! This is an overnight marinade and the chicken is grilled on the BBQ>

    Recipe #118538

    Moist and flavorful. I like to serve this with blue cheese or ranch dressing.

    Recipe #173007

    This is inspired by jerk recipes from Matt Eager's catering and Di Neal. Great with green salad. Can hardy wait for it to warm up to try this chicken on a grill!

    Recipe #82257

    Found this one on-line. Haven't tried it yet but I know this recipe is one we will enjoy. From The Blue Spruce Inn in Lander, Wyoming

    Recipe #87834

    32 Reviews |  By PanNan

    This is one of those easy oven recipes that is absolutely delicious. It was shared by a chef on another cooking website.

    Recipe #49047

    This is from Rachael Ray’s 365: No Repeats. It is great! Easy and fast to make. I served it with sour cream mashed potatoes. The leftovers are great over pasta or plain polenta.

    Recipe #171233

    This recipe comes from the restaurant "Brennan's" located in New Orleans. No one has to know how simple and quick it is. I posted this recipe exactly as it was in the book, however, if you like a little "heat" please feel free to add some cayenne pepper to taste.

    Recipe #65768

    4 Reviews |  By Morti

    This is always a favorite when we entertain. It can be a little tricky to make. The alcohol will cook out of the wine so don't be concerned with the amount. You have to be sure not to over cook the chicken during the browning time or it will be dry. The lemon juice will absorb into the chicken while simmering but the wine mixture might taste bitter while cooking, if so, just and a little more lemon juice and salt. You might want to vary the lemon juice depending upon your personal taste. I like to use Chardonnay, but taste will vary by brand of wine used. I serve it with wild herb and buttered rice. Great the next day also.

    Recipe #77958

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