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A New Way with Sauces for Chicken

(Cooks Illustrated, September/October, 2007)

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Acorn Squash And Chicken Chili

(Every Day with Rachael Ray, October, 2006)

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African Chicken in Spicy Red Sauce

(Cooking Light, October, 2006)

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Alice Lenora Duke Wooten’s Tipsey Cake

(Southern Cakes by Nancie McDermott, 2007)

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Arugula & Chicken Sausage Bread Pudding

(EatingWell, April/May, 2006)

Chicken sausage comes in a variety of flavors these days. The flavor you pick will have a big impact, so make sure you pick one you like. We tried and liked sweet Italian, apple and Chardonnay sausage and sun-dried tomato and spinach sausage in this recipe.
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Asian Chicken Slaw

(Cooking Light, August, 2007)

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Bacon-and-Sage-Wrapped Chicken Breasts

(All You, October, 2010)

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Baked Chicken Breasts With Parmesan Crust

(Food Network Magazine, January/February, 2013)

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Baked Stuffed Cabbage Rolls

(EatingWell, October/November, 2006)

There’s a great divide among aficionados about the right way to make stuffed cabbage: enormous logs, small rolls, stove-simmered, oven-baked. The debate is endless, but there’s no doubt that this deli classic can be a make-ahead favorite in your home. We use 93%-lean ground turkey because it has just enough fat to keep the rolls moist and flavorful.
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Balsamic and Shallot Chicken Breasts

(Cooking Light, June, 2012)

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Balsamic Glazed Chicken Breast

(Party Line With The Hearty Boys, Episode: The Gang’s All Here, Season: 2)

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Balsamic-Garlic Chicken Breasts

(Southern Living, July, 2010)

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Basil Grilled Chicken

(Paula’s Home Cooking, Episode: Summer Favorites, Season: 10)

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Black Beans and Rice With Chicken and Apple Salsa

(Bon Appétit, January, 2012)

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Blackened Chicken

(Everyday Food, July/August, 2010)

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Braised Chicken With Olives And Sweet Peppers

(Food & Wine, October, 2008)

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Cooking chicken with the skin on adds flavor, but also fat to this dish. Some of that fat is discarded after cooking which keeps the calories lower but still keeps the flavor.

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On September 18, 2008, 4:01 pm foodieprincess said:

Still trying to answer that eternal question what can I do with this chicken? Then try this, comfort food at its best. Serve it with a little brown rice for a great "Sunday" dinner. If you don't feel like roasting the peppers yourself, the jarred ones will work just fine.


Buffalo wing pizza

(Mercury News, July, 2008)

This recipe calls for a cayenne-and-vinegar hot sauce, such as Frank's RedHot Original Cayenne Pepper Sauce or Trappey's Red Devil Cayenne Pepper Sauce.
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Calypso Chicken with Sautéed Plantains and Down-Island Salsa

(Cooking Light, January, 1997)

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Chicken And Dumplings

(Tyler’s Ultimate, Episode: Ultimate Chicken And Dumplings, Season: 7)

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Chicken and White Bean Chili

(Bon Appétit, December, 2002)

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Chicken and White Bean Chili

(Bon Appétit, October, 2005)

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Chicken Breasts Stuffed with Spinach and Ricotta

(Cooking Light, October, 2004)

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Chicken Divan

(All You, February, 2012)

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Chicken Enchilada Casserole

(Cooking Light, October, 1996)

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Chicken In Riesling

(Gourmet, March, 2008)

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