Hot Date with a Chicken
"A date, apricot, and cayenne pepper stuffing fills these baked chicken breasts." - by JackiMilazzo
Chicken
SimilarRecipe of the Day
Cooking Chicken for Two Recipes
Chicken Breasts in a Date, Caper, and Mascarpone Sauce with Couscous
"A chicken breast starts out on the grill and ends up on the stove in this lovely dish of middle-eastern inspiration. The grilled chicken is covered with a rich and meltin…" - by Wickedchef
Tubby's Pesto Panini
"A thick layer of homemade pesto adds a fresh herbal flavor to this smoked mozzarella and grilled chicken panini. " - by Tim D
Baked Split Chicken Breast
"Baked split chicken breasts cook up with delicious, crispy skin. They turn a simple dinner into a sensational meal." - by Prospective PhD
Chicken Sweet Potato Skillet
"A savory combination of chicken, sweet potato, and spinach is seasoned with sage, sweetened with pear, given a splash of whiskey for a kick, and topped with toasted hazel…" - by Always Cooking Up Something
Fried Rice with Marmite®
"Marmite® combined with rice, chicken, and eggs is extremely fragrant and it doesn't even taste strongly of Marmite® at all! Adventurous food fanatics, this is a winner!" - by smashboombang
Creamed German Chicken
"Serve delicious browned chicken breasts in a creamy sauce seasoned with fennel and celery seed. It's great served with mashed potatoes, green beans, and sauerkraut for a …" - by Stumbing Gourmet
Pizza Chicken
"Kick the flavor of ordinary breaded chicken breasts into a higher gear by topping them with pizza sauce, mozzarella cheese, and pepperoni." - by Tracyg654
Cajun Chicken Pasta
"Serve up a spicy dinner for two with this hot and creamy linguini tossed with an eye-opening blend of chicken strips sauteed with Cajun seasoning, colorful bell peppers, …" - by Tammy Schill
Chicken Parmigiana
"Mozzarella and Parmesan melt over breaded chicken swimming in spaghetti sauce in this timeless Italian classic." - by Candy
Cajun Chicken Pasta
"Chicken dredged in Cajun spices is sauteed with bell peppers and mushrooms, and presented in a basil-cream sauce over linguine." - by Carol Spradling