Grilled Bacon Wrapped Cheese Stuffed Chicken by Kathy Foster

Crock Pot (or Lazy) Chicken by Cecelia Heer

I've made many chickens in the oven. Also many Cornish hens, ducks and geese. However, yesterday, I decided to try an experiment and make a beautiful 8 lb. chicken in the crock pot. Oh...what an easy way to cook...or not cook. Is it being lazy? Well, maybe...or maybe not...the taste at the end is the tell-tale sign of the…

Chicken and Sausage Jambalaya by Mike

Although there are many steps in this recipe it will result in a flavorful Jambalaya keeping all the ingredients integrity in the final product. As written this recipe's spice heat content is low to medium. I consider this a base Jambalaya recipe and adjust the spices according to whom I am serving. I prefer it a bit more spicy…

Colin's Honey Garlic Sauce for Wings by Colin Elliott

I love experimenting and love wings. I love the hot stuff but my wife loves Honey Garlic wings. So I tried to replicate her favourite wing sauce. She loved it!!!! I also have used this on chicken breasts and thighs and also ribs!

Kalya e Khaas by Jennifer Makhloufi

chicken in a yogurt based curry sauce

Cornish Hen with artichoke hearts, fire-roasted tomatoes, and gnocchi by Vivien

Cornish Hen baked with fire-roasted tomatoes, artichoke hearts, gnocchi, and white wine

spicy grilled chicken with shallots by sunil k.nayar

its in the link

Chicken Breast Croquettes with Sherry Sauce by Syi

Ground chicken works just fine for these as well. I also add a little salt & pepper to the chicken mixture to enhance the flavor.

Chicken and Stuffed Waffles by Deborrah Justice

Chicken in Pineapple Marinade by ShaleeDP

One of the oldest recipes my grandma told me. She does this better than I do for some reason I do not know! lolz

Chicken Fillet with Pineapple a-la Chinese by Mary Shaldibina

This is a fast sour-sweet dish in the manner of Chinese food.

Chicken Strogganoff by Barbara Ferrell

It is similar to beef strogganoff without the wine, using chicken.

Tagine of Chicken with Preserved Lemon by John Spottiswood

This dish may not sound as exciting to you as some of the other tagine's I've posted (which is why I didn't try it myself for a while), and preserved lemons may sound difficult to make (which they aren't), but this is an amazingly tasty and easy dish to make. Once you've tried it, I guarantee you will make it again and again. Over…

Angel Chicken by Deb Theisen

Rice-Encrusted Chicken Breast With Creamy Mustard Sauce by Robyn Savoie

This recipe is labor intensive but well worth it. It also provides an entire meal in one. This is Hubert Keller's: Secrets of a Chef; Mustard Madness Recipe.