Chicken Recipes

A classic curry-stand recipe. This is not haute cuisine; this is the kind of nuclear-orange tikka masala that you crave when you stumble out of a pub at 2 a.m. I make vast quantities of the sauce at one time, and it freezes very well. I also added much more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat Recipe by: Chris Bellers  Ingredients 1 h 20 m 6servings 328cals 2 tablespoons ghee (clarified butter)  1 onion, finely chopped  4 cloves garlic, minced  1 tablespoon ground cumin  1 teaspoon salt  1 teaspoon ground ginger  1 teaspoon cayenne pepper  1/2 teaspoon ground cinnamon  1/4 teaspoon ground turmeric  1 (14 ounce) can tomato sauce  1 cup heavy whipping cream  2 teaspoons paprika  1 tablespoon white sugar  1 tablespoon vegetable oil  4 skinless, boneless chicken breast halves, cut into bite-size pieces  1/2 teaspoon curry ...

This recipe is easy, yet delicious when used in tacos or other Mexican cuisine. Try it for enchiladas and nachos too." Recipe by: Dianna Brown-Brenny Ingredients 6 h 5 m 4servings 149cals 1 (1.25 ounce) package dry taco seasoning mix  1 cup chicken broth  1 pound skinless, boneless chicken breasts Directions Prep 5 m Cook 6 h Ready in 6h 5 m 1. Mix chicken broth and taco seasoning in a bowl. 2. Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken. 3. Cover and cook on Low for 6 to 8 hours. Shred chicken to serve. Footnotes Easy Cleanup Try using a liner in your slow cooker for easier cleanup. source: www.allrecipes.com

My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust. Recipe by: Chef John  Ingredients 1 h 4servings 471cals 4 skinless, boneless chicken breast halves  salt and freshly ground black pepper to taste  2 eggs  1 cup panko bread crumbs, or more as needed  1/2 cup grated Parmesan cheese  2 tablespoons all-purpose flour, or more if needed  1 cup olive oil for frying  1/2 cup prepared tomato sauce  1/4 cup fresh mozzarella, cut into small cubes  1/4 cup chopped fresh basil  1/2 cup grated provolone cheese  1/4 cup grated Parmesan cheese  1 tablespoon olive oil Directions Prep 25 m Cook 20 m Ready in 1h 1. Preheat an oven to 450 degrees F (230 degrees C). 2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth sid...

Cheese-filled tortellini and a chopped pecan topping add extra flavor to kid-friendly Pasta-Chicken-Broccoli Bake, while broccoli and red bell pepper contribute pops of color throughout this one-dish meal.

"I have been making this dish since I was in my early teen years. Instead of using regular bread crumbs,  I use a packaged cornbread stuffing to make a more crispy/crunchy coating.  The Parmesan cheese may be increased or decreased depending on your personal taste.   Try switching out the American cheese. I have made this with Swiss cheese and served sauteed mushrooms and onions to put over the top.   I usually serve with steamed broccoli and roasted potatoes."

Fragrant and full of flavour, I urge you to try this kick-ass chicken curry !

Chargrilled chicken kebabs delicious and fun. These tasty kebabs are perfect on the barbecue, but work really well on a grill, too