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    You are in: Home / Cookbooks / Which came first, .......
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    53 recipes in

    Which came first, .......

    All recipes chicken.
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    This is another great 'after work' recipe I've found recently in the Chicago Tribune. The trib credits the 'Chef Kathleen's Cooking Thin Daybook' for this one.

    Recipe #158487

    From my celebrity recipe collection; they sound perfect for a football party! The smell while these sticky wings bake in the oven is amazing.

    Recipe #13707

    Adapted from "Entertaining on Ice" by T. Hayward. If not making for OAMC, this recipe can be cooked after letting chicken marinade for at least 5 hours or overnight.

    Recipe #120513

    8 Reviews |  By Mami J

    This is an easy, creamy and spicy dish, that can be served in about 45 minutes or less, depending on the chicken pieces you choose. Make it as hot as you like. Serve accompanied with white Mexican rice and a side of steamed vegetables. Adjust baking time if using boneless chicken breast so that they don't dry out.

    Recipe #333133

    This is nice and spicy, just right. It's sooo gooood!!

    Recipe #18915

    This recipe came from my brother-in-law with a few variations from me. Wonderful and flavorful with very few carbs. If you like your jerk chicken spicey, add more crushed red pepper flakes and cayenne pepper. Cooking time does not reflect marinating time.

    Recipe #373058

    Chicken thighs have been the real bread and butter of my diet since my second year of college, when I started having to cover my own grocery bills :) This has become my all-time favorite way to spice them. If I need a side dish, I usually chop up an onion, sautee it for 30 seconds in the pan, and toss the onion and a handful of cherry tomatoes on top of the thighs and bake everything together.

    Recipe #247977

    I like making the chicken this way because it seems much quicker and easier than the traditional way. I can get this on the table in no time. I usually serve this with garlic mashed potatoes and fried string beans.

    Recipe #361414

    The coating also works well with skin on chicken pieces and pork chops you will need to adjust the cooking time, if using seasoned breadcrumbs then you can omit the garlic powder --- the coating amount is enough for 4 breasts but it can easily be doubled, If desired you can pound the breasts thinner with a meat mallet before coating :)

    Recipe #193779

    This tastes just like Cracker Barrel's, if you have ever tried it. From book "Old Fashioned Country Cooking" found at Cracker Barrel.

    Recipe #5000

    Excitingly Good! My neighbor, Millie, gave me this recipe and my family has enjoyed them ever since. The cream cheese/chicken filling is delicious! Very popular with teenagers and children.

    Recipe #275562

    This is for serious garlic lovers. The chicken bakes out so moist and tender! Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is optional. Double all ingredients for more than four breasts and adjust the amount of garlic to suit taste. For the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly --- to take this dish to yet another level, about 10 minutes before the cooking time is finished, drizzle the top of the chicken with a little pasta sauce, then sprinkle mozzarella cheese on top. Return to oven for about 10 minutes until the chicken is completely cooked and sauce is hot and cheese has melted. For a lemon-garlic flavor add in 3 tablespoons lemon juice to the melted butter/garlic mixture --- *NOTE* for a healthier alternative Smart Balance Butter Blend may be used in place of the melted butter --- you will love this chicken! Visit my food blog, www.kittencalskitchen.com, for more of my recipes.

    Recipe #82102

    This recipe came from a magazine (I think it was Woman's Day) a few years ago. I've made it many many times since then and it is easy enough that it always turns out. I sure got my money's worth when I bought that issue! The original article was about making and freezing meals ahead of time, but I've always just made this the day we were eating it. The ingredient amounts can vary slightly; just use box of pierogies, jar of store bought Alfredo sauce, jar of pimentos, 1/2 bag frozen peas... I had to give specifics to post, but there is fair amount of leeway on amounts. Just use the amounts in the packages if they are close to the amount listed.

    Recipe #115198

    I found this recipe on-line while looking for South African recipes and it stated: "adapted from South African Gourmet Food and Wine by Rosen & Loon"

    Recipe #309422

    Tender, fall-off-the-bone chicken! Skip the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity. Chef Shapeweaver had a good suggestion: Use Fajita Seasoning Mix #28011 as another variation. Thanks! The standard size slow cookers are a bit too small and a whole chicken won't fit. You'll need a 6-quart slow cooker for this recipe.

    Recipe #33671

    Easy way to grill and marinade chicken breasts. Prep time does not include marinade time.

    Recipe #227912

    Nice and simple. Prep time includes marinating time.

    Recipe #151177

    12 Reviews |  By anme

    Grilled chicken dish that is sure to please!

    Recipe #225471

    5 Reviews |  By Howdy

    When I was growing up in W.Va. my mother would make this for sunday dinner. I have made this for my children all there lives and they just love it. It comes out nice and crispy. It's from "Favorite Recipes of America" 1968

    Recipe #169459

    32 Reviews |  By Redsie

    A winning recipe from WW!

    Recipe #215544

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