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Prosciutto-Wrapped Chicken Breast Stuffed with Ricotta & Spinach. Pine Nut Chicken Lettuce Cups Recipe by Daphne Oz - The Chew. Huli Huli Chicken Slider with Pineapple Salsa on a King’s Hawaiian Roll with Oil & Vinegar Slaw - For the Chicken and Sandwiches: Combine the sauce ingredients in a pot and bring to a simmer.

Huli Huli Chicken Slider with Pineapple Salsa on a King’s Hawaiian Roll with Oil & Vinegar Slaw -

Let simmer for about 15 minutes and then cool. Season the chicken with salt and pepper and place in one or two large plastic food storage bag with half of the cooled sauce. Let marinate for anywhere from 3-24 hours. When the chicken is marinated, preheat a grill to medium high and cook, turning every now and then for about 30 minutes or until the internal temperature of the chicken reaches 155 F.

To create the Huli Huli Sandwiches, chop the chicken meat, discarding skin and bones, and toss with the remaining sauce. For the Oil-and-Vinegar Slaw: In a mixing bowl, combine the coleslaw mix and red onion. Antipasti Stuffed Chicken Recipe. Directions Position a rack in the center of the oven and preheat the oven to 450 degrees F.

Antipasti Stuffed Chicken Recipe

Spray a heavy baking sheet with vegetable oil cooking spray. Set aside. Chicken Noodle Soup Recipe : Anne Burrell. Directions Coat a large stock pot with olive oil and add the onions, celery and carrots.

Chicken Noodle Soup Recipe : Anne Burrell

Season with salt, to taste, and bring the pot to medium-high heat. Chicken and Green Bean Casserole Recipe : Rachael Ray. Directions For the casserole: Heat a few inches of water to a low boil, add salt and the green beans and cook 3 to 4 minutes to tender-crisp, drain.

Chicken and Green Bean Casserole Recipe : Rachael Ray

Heat the EVOO in a large, deep skillet over medium to medium-high heat, add the mushrooms and lightly brown them, 7 to 8 minutes. Honey-Garlic Slow Cooker Chicken Thighs Recipe. Teriyaki Chicken Thighs Recipe : Ellie Krieger. Thai Lettuce Wraps Recipe : Ree Drummond. Citrus-Marinated Chicken with Lentil-Herb Salad Recipe by Daphne Oz - The Chew. Citrus-Marinated Chicken with Lentil-Herb Salad Recipe by Daphne Oz - The Chew. Raspberry Chicken Recipe : Trisha Yearwood. Perfect Roast Turkey Recipe : Ina Garten. Cilantro Grilled Chicken Breast Recipe. Directions Preheat a grill or grill pan over high heat.

Cilantro Grilled Chicken Breast Recipe

Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with cilantro herb butter. Garnish with parsley, if desired. Artichoke and Sun-Dried Tomato Stuffed Chicken Breast Recipe : Guy Fieri. Directions In a saute pan over medium heat, add 1 tablespoon of the oil.

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast Recipe : Guy Fieri

When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Remove from the heat and allow to cool before stuffing the chicken breast. Costa Rica - Pollo en Salsa - Chicken in Tomato Sauce. Braised Chicken Thighs with Button Mushrooms Recipe : Emeril Lagasse. Smothered Chicken with Buttermilk Gravy - Mario Batali - The Chew. Chicken and Apples with Blue Cheese-Yogurt Dressing - Art Smith - Recipe. Chicken Pad Thai Recipe - Daphne Oz - The Chew. Chicken Fajitas Recipe : Food Network Kitchens. Directions 1.

Chicken Fajitas Recipe : Food Network Kitchens

Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender. Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. 2. 3. 4. 5. Copyright 2010 Television Food Network, G.P. Nutritional analysis per serving: (2 fajitas) Calories 347; Total Fat 8g (Sat Fat 1g, Mono Fat 3g, Poly Fat 1g) ; Protein 31g; Carb 37g; Fiber 5g; Cholesterol 66mg; Sodium 157mg Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat.

Chinese Chicken Salad Recipe : Ellie Krieger. Falafel-Crusted Chicken With Hummus Slaw Recipe : Food Network Kitchens. Lemon Chicken Breasts Recipe : Ina Garten. White Bean and Chicken Chili Recipe : Giada De Laurentiis. Chicken and Arugula Pita Pockets Recipe : Giada De Laurentiis. Chicken Cacciatore Recipe : Ellie Krieger. Turkey Meatloaf with Feta and Sun-Dried Tomatoes Recipe : Giada De Laurentiis. Sloppy Bombay Joes Recipe : Aarti Sequeira. Directions Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers.

Sloppy Bombay Joes Recipe : Aarti Sequeira

Add the ginger, garlic and serrano pepper. Logan Shanney's Chicken Cutlets With Spinach And Walnut Pesto - the chew. Grilled Orange Chicken and Romaine Salad - Allison Dalke - Recipe. Leboo's Buffalo Poppers - Semi-Homemaker Recipe : Sandra Lee. Butter Chicken (Indian Chicken in Tomato Cream Sauce) Recipe : Directions To make the spice blend: Stir the ingredients together in a small bowl and set aside.

Butter Chicken (Indian Chicken in Tomato Cream Sauce) Recipe :

To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Shake any excess water from the peas. Variation: If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand. Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe : Rachael Ray. Curried Chicken Salad Recipe : Ellie Krieger. Ingredients 1 cup low-sodium chicken broth 1 cup water 1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick 1/4 cup sliced almonds 1/2 cup nonfat plain yogurt 2 tablespoons mayonnaise 1 teaspoon curry powder 1 cup halved red grapes 1/4 cup chopped cilantro leaves Salt and freshly ground black pepper 5 ounces mixed greens (about 5 cups lightly packed)) 1 tablespoon extra-virgin olive oil 1 teaspoon lemon juice Directions Bring the broth and water to a boil in a medium saucepan.

Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. In a large bowl, stir together the yogurt, mayonnaise, and curry powder. In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Almond Crusted Chicken Cutlets with Scallion Beurre Blanc Recipe : Rachael Ray. Ingredients 2 scallions , whites and greens, very finely chopped 1/2 cup dry white wine - eyeball it 4 tablespoons heavy cream 1 large egg 8 pieces chicken breast cutlets, 1 1/4 pounds 1/2 cup sliced almonds 1/2 cup plain bread crumbs 1/4 teaspoon grated nutmeg, eyeball it Salt and pepper 1/4 cup light extra-virgin olive oil or vegetable oil , 4 turns of the pan 1 stick cold butter, cut into pieces Directions Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.

While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs , nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Preheat oven to 250 degrees F. Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Whisk 2 tablespoons cream into the sauce, a splash. Curried Chicken Salad Recipe : Ina Garten.

Ingredients 3 whole (6 split) chicken breasts, bone-in, skin-on Olive oil Kosher salt and freshly ground black pepper 1 1/2 cups good mayonnaise (recommended: Hellman's) 1/3 cup dry white wine 1/4 cup chutney (recommended: Major Grey's) 3 tablespoons curry powder 1 cup medium-diced celery (2 large stalks) 1/4 cup chopped scallions, white and green parts (2 scallions) 1/4 cup raisins 1 cup whole roasted, salted cashews Directions Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Combine the chicken with enough dressing to moisten well. Asian Chicken Salad. To make the poached Chicken as Sarah does in the video, add the following to a large straight-sided skillet or pot: 2-inch piece of ginger, cut into 1/8-inch slices; half a lemon, cut into 1/8-inch slices; and 3-4 garlic cloves, smashed and peeled.

Asian Chicken Salad

Add two skinless, boneless chicken breasts and top with enough water to cover chicken by 1 inch. Season with 1 teaspoon salt. Bring to a boil over high heat; skim foam and cover, reduce heat to medium-low, and cook 5 minutes. Flip the chicken, turn off heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12-15 minutes. Chicken Scallopine with Saffron Cream Sauce Recipe : Indonesian Ginger Chicken Recipe : Ina Garten. Honey Nut Chicken Recipe : Rachael Ray.

Directions Preheat oven to 350 degrees F. Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate. Beat eggs and half-and-half or milk with hot sauce in a shallow dish. Pour flour out on a plastic board or plate. Chicken and Broccoli Stir-fry Recipe : Food Network Kitchens. Directions In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat.

Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice Recipe : Rachael Ray. Turkey Meatloaf with Feta and Sun-Dried Tomatoes Recipe : Giada De Laurentiis. Buffalo Chicken Salad Recipe : Ellie Krieger. Buffalo Wings Recipe : Alton Brown. Brined and Roasted Turkey Recipe : Emeril Lagasse. Directions. Weeknight Roast Chicken Recipe. Favorite Collections let you organize your favorite ATK content. Are you building a menu for an upcoming birthday dinner? You can keep those recipes in a collection called "John’s 50th Birthday," for example.

Your collections can include more than just recipes, too. Add how-to articles, videos clips or equipment reviews into the same collection. Create your first collection below to get started. Chicken Florentine Style Recipe : Giada De Laurentiis. Artichoke and Sun-Dried Tomato Stuffed Chicken Breast Recipe : Guy Fieri. Chicken Salad Veronique Recipe : Ina Garten.

Chicken Satay Stir-Fry with Orange Scented Jasmine Rice Recipe : Rachael Ray : Recipes. Asian Chicken Burgers Recipe : Food Network Kitchens. Crispy-Skinned Chicken a l'Orange Recipe : Melissa d'Arabian. Chicken Stew Recipe : Giada De Laurentiis. Chicken Piccata Recipe : Giada De Laurentiis. Barbecued Chinese Chicken Lettuce Wraps Recipe : Rachael Ray. 4-Step Chicken Marengo Recipe : Melissa d'Arabian.