Chicken Breasts Stuffed with Artichoke, Lemon, and Goat Cheese by Nancy Miyasaki

I'm often tempted to order stuffed chicken breast when I go to a restaurant because it sounds so good...but I usually opt for something more exotic like seafood or quail. So I decided to try making a great stuffed chicken breast at home. I succeeded!…

Lemon-Basil Baked Chicken by Catherine Pappas

This is a very simple, delicious and exotic flavored chicken. Enjoy with Love, Catherine

Chicken Barley Bake by Ryan Boudreaux

If you like barley, then you are going to love this tasteful, healthful, and easy one pot meal. This recipe originally in the Better Homes and Gardens, New Dieters Cookbook (Hardcover edition, 1992) has been in our kitchen library for over 15 years. It was one of the first volumes that Monique and I purchased together as a married…

Honey Rosemary Chicken by Salad Foodie

I really liked the marinade/glaze and its rosemary and balsamic flavors. If preferred, substitute boneless skinless chicken breasts and/or thighs or other chicken parts (baking time for smaller or thicker pieces will need to be adjusted.) This recipe will lend itself to your busy schedule: (1) Marinate the chicken in fridge while you…

Oven Baked Chicken with Veggies by Catherine Pappas

This recipe makes a weeknight seem just a little bit more special. Enjoy and Cook from your heart with Love, Catherine

Saline Creek Farm Parmesan Crusted Chicken by Beth Roan

Crispy ~ Oven Fried Chicken by Catherine Pappas

Preheat Oven 350 degrees: Place the two cups of milk in a shallow dish. Place the two cups of potato buds in a shallow dish plus a few dashes of paprika. Combine the garlic, parsley, lemon juice a few drizzles of olive oil in a small bowl. Dip the chicken in the milk and then coat with the potato buds and place in a baking…

Lemon & Herb Baked Chicken Breasts by "Cheffie Cooks"

Makes a lovely, flavorful Sunday meal for a family! We love this served with brown rice, a side vegetable.

Easy Crispy Oven-Fried Chicken With Quick Slaw by Salad Foodie

A new twist on an old favorite - chicken and coleslaw - from Delmarva Poultry Industries Inc. I tried it using 2 different crumb coatings (corn flakes and panko) and found the corn flake crumbs gave better color and overall results. The buttermilk marinade makes the chicken moist and tender.

Grown Up Chicken Nuggets by Erin S

A super easy kid friendly, but healthy grown up way to eat chicken nuggets.

Lemony Chicken Breast by Nancy Miyasaki

I adapted this from a Barefoot Contessa recipe. It's an easy and tasty dish that you can throw together quickly. I'm not sure it's interesting enough to serve for a dinner party, but certainly for a casual get together with friends or family.

Garlic Cheddar Chicken for Two by Patricia Davis

The original recipe was for 8 servings but I scaled it down for the two of us. The original recipe used regular bread crumbs and cheddar cheese.

Apricot-Pesto Chicken by Anne

If you have a container of pesto in your refrigerator that you like, use it instead of the basil leaves, dried apricots, pecans, parmesan cheese, olive oil, and garlic. Note: 1. You can also substitute fresh spinach leaves if you do not have any basil leaves. 2. Apricot Pineapple preserves is also a good substitute.

Chicken Breast with Crab Stuffing by Kathleen DeLong

Not sure what type of cuisine this falls under, but it is outstanding!

Herb Chicken and Rice by Christy

Our family favorite! Never met anyone that didn't love it! Serve over white rice.