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    You are in: Home / Cookbooks / Who You Callin' Chicken?
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    448 recipes in

    Who You Callin' Chicken?

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    3 Reviews |  By Margo59

    Tried this recipe several years ago and fell in love with it. One of those great summer grilling recipes. Hope you enjoy.

    Recipe #86814

    I bought some broccoli stuffed chicken breasts one time and they were soooooo delicious, but very expensive as a family meal, so I looked on the internet for something similar and made this recipe. This is a real keeper for our family. I also doubled this recipe because I had 8 chicken breasts, so needless to say we had leftovers. I added a little celery soup to the broccoli along with green onions, salt and pepper to flavor, for a variation and it was wonderful. The best stuffed chicken I have ever had.

    Recipe #120938

    My younger brother is a very picky eater. He does love the meat on the skewers at Chinese buffets. My mom created a much healthier version for him at home. It was also great when my father was on his low carb diet.

    Recipe #212880

    A copycat recipe from Panda Express. This chicken is tangy and flavorful. Give it a try! I'm sure you and your family will enjoy it.

    Recipe #103215

    This is an interesting and unique recipe that I found while surfing and wanted to save. Perhaps I could get a few brave souls to try it and review it so I can! Enjoy!

    Recipe #196769

    Years ago I was married to a Portuguese girl for 12 years, and this is a dish her mother used to make.

    Recipe #148361

    15 Reviews |  By chia

    quick weeknight dinners work for me! 3/25/08- this was made for freezer tag in the OAMC forum and they asked me to post the following, "To freeze: Prepare recipe as directed through step 3. Place chicken in a freezer bag and seal. Pushing out as much air as possible. Allow sauce to cool and place in its own freezer bag. Place both bags inside one large bag, seal, label and freeze. To serve: Thaw in fridge. Cook as directed in recipe. The cooked chicken can be frozen as well. Just allow to cool, then place in a freezer bag."

    Recipe #77302

    Recipe #2750

    This is good with chicken, but you could also try pork as well. I have also used this on whole chicken breasts, not chopped the breast up & just grilled it whole. The times do not include marinating time.

    Recipe #137424

    My sister Shawn is famous for these enchiladas, and her husband Rob makes the killer margaritas to match. My husband and I like them with Sangria. It's the ideal entree for dinner guests because it can be completely prepared in advance. You can substitute whatever meat you have...ground chicken or turkey, steak, shredded pork, Krab, etc. as well as any creamed soups. I was even out of sour cream and substituted fat free cottage cheese which worked fine. Be creative and please share your ideas here!

    Recipe #164392

    I created this recipe because we had a garlic lemon herb chicken made from a lipton soup packet. We didnt have any of the soup mix and neither did the store so we grabbed fresh garlic and fresh lemons and fresh parsley and this is so much better than the lipton recipe. My father in law said that it was the best chicken he has ever had. I hope you like it as much as we did.

    Recipe #208656

    15 Reviews |  By Zurie

    Wanted to keep this recipe a secret! But what the heck -- I enjoy Zaar so much, why be miserly?? Years ago I cut the recipe from a newspaper food column, and it hides, yellowed, in an old recipe scrapbook. I make it every now and then and I guarantee that it's a quick, easy, gourmet meal! The original recipe specified rice vinegar, but I use balsamic. EDITED ON JAN 8, 2010: Although I posted the recipe as I use it, it seems the 1 cup water specified caused problems for some cooks, so I've lessened the amount. If you use only 1/2 cup as below, do keep a close eye on the reducing sauce in case it thickens too much. And please -- DO taste the sauce before removing from the heat. Some people like it with more hot pepper, and some may want to tweak the other ingredients. Chicken breast is a little too dry for this recipe, so I stand by the point that thighs, even with skin, are the better option.

    Recipe #206167

    1 Reviews |  By Ingy

    Chicken marinated in a spiced yogurt sauce and served with lettuce -- a great lunch or light dinner. These proportions are for 2, but it can easily be double, tripled, etc. (Prep time is marinating time)

    Recipe #208661

    These are great as appetizers or a main meal! They are full of zip! Adapted from Light & Tasty magazine. This recipe can be frozen!

    Recipe #153159

    this is from my diabetes self management magazine

    Recipe #102416

    This makes an elegant dish. Imagine tender boneless chicken breasts in a rich white wine sauce with mushroom, onion and celery. The best part is that this recipe is so easy!!!! Please if you like lots of sauce, double the sauce portion of the recipe...also if you prefer your veggies well done, saute them before adding to the dish. Thank You.

    Recipe #88016

    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

    Alice springs chicken has always been one of my all time favorite chicken dishes. I looked everywhere for the recipe that looked the closest and this is the winner + or - a few to my taste. We love onions so I always sauté some up with the mushrooms but whatever works best for you!

    Recipe #123522

    I got this from a friend who highly recommended it. I made this the other night for me and the DH and it was a huge hit!! Even shared with a friend of mine and she loved it too!!!

    Recipe #180378

    Another from Bon Appetit. This is fast becoming an often-requested dish here at home.

    Recipe #146876

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