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try this recipe for chicken that is marinated and grilled, dipped in butter and tastes amazingly like lobster. my dad actually got this recipe from a friend of his, and it's too wonderful to keep it a secret! serve with clarified butter for dipping.

try this recipe for chicken that is marinated and grilled, dipped in butter and tastes amazingly like lobster. my dad actually got this recipe from a friend of his, and it's too wonderful to keep it a secret! serve with clarified butter for dipping.

When 15 minutes is all you have, saute a quick-cooking cut, like thin chicken cutlets, and top it with a fresh, Greek-flavored mix of feta, olives, tomatoes, and mint.

Greek Chicken Cutlets

When 15 minutes is all you have, saute a quick-cooking cut, like thin chicken cutlets, and top it with a fresh, Greek-flavored mix of feta, olives, tomatoes, and mint.

Parmesan Chicken Recipe {skip the mayo, use plain low fat greek yogurt instead}

Chicken Parm

Parmesan Chicken Recipe {skip the mayo, use plain low fat greek yogurt instead}

spicy roasted chicken and sausages with marmalade and thyme

spicy roasted chicken and sausages with marmalade and thyme

Chicken Wings 4 Ways recipe. In a medium bowl, stir together the flour, salt, and pepper. Toss the chicken wings in the flour mixture, coating them evenly.

Chicken and Black Bean Taco Flatbread Pizza

A Movie Night, a New Family Tradition, and Chicken & Black Bean Taco Pizza. Yum

Baking with Dorie: Lemon-Lemon Lemon Cream - Pierre Hermé -  Pierre's recipe has all of the ingredients you find in a traditional lemon curd, but the way you make it changes the cream's texture—Pierre's lemon cream is tangier, lemonier and, I think, lighter on the tongue, than traditional lemon curd. The secret is in the way the butter is added.   http://www.seriouseats.com/recipes/2008/04/lemon-lemon-lemon-cream-recipe.html

Baking with Dorie: Lemon-Lemon Lemon Cream - Pierre Hermé - Pierre's recipe has all of the ingredients you find in a traditional lemon curd, but the way you make it changes the cream's texture—Pierre's lemon cream is tangier, lemonier and, I think, lighter on the tongue, than traditional lemon curd. The secret is in the way the butter is added. http://www.seriouseats.com/recipes/2008/04/lemon-lemon-lemon-cream-recipe.html

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