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Preheat oven to 350 degrees F

  • 4 chicken breasts skinless and boneless
  • 4 thin slices prosciutto di Parma
  • 1/2 pound Gruyere, grated
  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 cup panko bread crumbs
  • 4 sprigs fresh thyme, leaves only
  • 1 clove garlic, peeled and finely minced
  • 2 tablespoons unsalted butter, melted
  • 2 eggs
  • Extra-virgin olive oil
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Mix flour, salt, & pepper in a shallow dish

  • 1 Lb Chicken Breasts, Pounded Thin
  • Flour
  • Salt & Pepper
  • 4 Eggs
  • 3 Tbsp Water
  • 1/4 Cup Olive Oil
  • 1/2 Lemon Cut Into Rounds
  • 1/2 Cup Pinot Grigio
  • 1 Cup Chicken Broth
  • 1/2 Lemon Juiced
  • 2 Tbsp Butter
  • Parsley
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In a large skillet or cooking pot, saute bell pepper and onion in oleo (or olive oil if you prefer)

  • 1/2 cup Bell pepper
  • 1/2 cup Oleo or olive oil
  • 1 medium Onion
  • 2 12-oz cans Chicken broth
  • 1 12-oz can Cream of chicken soup
  • 1 12-oz can Cream of mushroom soup
  • 3 cups Diced cooked chicken
  • 1 16-oz can Rotel tomatoes
  • 1 pound Thin spaghetti
  • 1/2 pound Velveeta cheese
  • Salt and pepper
  • 1 12-oz can Mushrooms
  • 1 12-oz can Black pitted olives
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Preheat oven to 375. In a bowl mash together the butter and herbs

  • 4 Tbsp Unsalted Butter
  • 2 Tbsp Mixed Herbs (Sage, Thyme, Rosemary)
  • 1 6-Lb Roasting Chicken
  • Salt & Pepper
  • 1 Onion Sliced Thick
  • 1 Onion Quartered
  • 1 Bulb Garlic
  • 1/2 Lemon
  • 3/4 Lb Cubed Potatoes
  • 1/2 Lb Baby Carrots
  • 2 Tbsp Olive Oil
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Preheat oven to 350. Combine chicken, almonds, bell pepper, green onions, chutney, curry powder and mayo in a mediu...

  • 1 c chopped cooked chicken
  • 1/4 c sliced almonds
  • 1/4 c chopped red bell pepper
  • 2 tbsp sliced green onions
  • 2 tbsp chutney
  • 1/2 tsp curry powder
  • 1/3 c mayo
  • 2 (12oz) cans refrigerated crescent roll dough
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Preheat oven to 375. Combine buttermilk, mustard and salt in a medium bowl

  • 1/2 c buttermilk
  • 2 tsp Dijon mustard
  • 1/4 tsp salt
  • 4 skinless, boneless chicken breasts
  • 1 c bread crumbs
  • 3 tbsp chopped fresh parsley, divided
  • 2 tbsp grated Parmesan cheese
  • 1 tsp dried basil
  • 1/2 tsp dried tarragon
  • 2 tbsp melted butter or margarine
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Preheat oven to 425˚. Cook chicken in nonstick skillet until done and juices evaporate, stirring often

  • 1 lb. boneless chicken breast halves, cubed
  • 1 can Campbell's Southwest Style Pepper Jack Soup
  • 1/4 c. water
  • 8 flour tortillas, warmed
  • chunky salsa
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Serve with new potatoes and steamed vegetables, such as spinach, snow peas, broccolini or a combination of the thre...

  • Four 6 oz (175 g) boneless, skinless chicken breasts
  • Salt and freshly ground pepper
  • 1/3 cup (75 mL) chopped almonds
  • 1/3 cup (75 mL) chopped pecans
  • 1/3 cup (75 mL) chopped pistachios
  • ¼ cup (50 mL) chopped parsley
  • 1 tbsp (15 mL) chopped fresh thyme
  • 3 tbsp (45 mL) Dijon mustard
  • 1 tbsp (15 mL) white wine vinegar
  • 1 tbsp (15 mL) olive oil
  • 2 tbsp (25 mL) unsalted butter
  • Mustard Sauce
  • ½ cup (125 mL) dry white wine
  • 1 tbsp (15 mL) chopped shallots
  • 1 cup (250 mL) whipping cream
  • 1 tbsp (15 mL) grainy mustard
  • 1 tsp (5 mL) lemon juice
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Melt butter over medium heat

  • Deli roasterd chicken
  • 2 Tbsp butter
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 14oz cans chicken broth
  • 1 1/2 cups milk
  • 2 tsp hot pepper sauce
  • 1 1/2 cup mozzarella cheese (6 oz)
  • 3/4 - 1 cup crumbled blue cheese (5oz)
  • 1/2 cup shredded Parmesan cheese (2oz)
  • 1/3 cup flour
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This Puerto Rican one-dish chicken and rice stew is rich in flavor

  • 1 tablespoon(s) extra-virgin olive oil
  • 2 1/4 pound(s) boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
  • 4 Anaheim or poblano chile peppers, chopped
  • 1 small onion, chopped
  • 1 tablespoon(s) dried oregano, crushed
  • 1 teaspoon(s) sweet paprika
  • 1 teaspoon(s) salt
  • 1 can(s) tomato sauce
  • 1 tomato, chopped
  • 1 can(s) pimientos, rinsed
  • 8 pimiento-stuffed green olives, sliced
  • 2 tablespoon(s) capers, rinsed
  • 8 cup(s) water
  • 2 1/2 cup(s) brown rice
  • 2/3 cup(s) packed chopped fresh cilantro
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When your chips turn to crumbs, use them up in this slightly spicy chicken dinner

  • 1 egg
  • 2 tsp (10 mL) hot sauce
  • 4 cups (1 L) barbecue or all-dressed potato chips
  • 4 bone-in chicken legs or breasts
  • 2 tbsp (25 mL) Cajun or Tex-Mex Seasoning
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Heat oven to 400° F. Pat the chicken dry with paper towels

  • 1 4-ounce boneless, skinless chicken breast
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil
  • 1/4 yellow onion, thinly sliced
  • 4 ounces button mushrooms, quartered
  • 1 clove garlic, thinly sliced
  • 1 medium tomato, diced
  • basil and oragano to taste
  • small can sliced olives (optional)
  • 1/2 cup cooked brown rice (optional)
  • oregano & basil instead of parsley
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Any burning questions? Our chefs answer!

Chicken with Mushrooms and Tomatoes Chicken Cordon Blu