Spicy Blood Orange Ginger Sauce by candice masters

This is a delightful citrusy sauce. Yor make the sauce and than pour it over your cooked fish, chicken, beef or even lamb. Especially good with pork tenderloin. Makes 1 cup Serves 4-6

Chicken Taco by Jo

Combined a fish taco and chicken taco recipe idea and really liked it!

Low fat honey Dijon mustard chicken by Diana

Quick and easy and awesome!! Goes good with peas and a baked potato For some reason the nutrition label on here calculates wrong, it's 4.5 grams of fat in a 2oz serving of chicken!

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.

Chili Chicken in Oyster Sauce by Rizza

Chili Chicken cooked in oyster sauce, french beans and green peppers.

Sweet and Savory Plum chicken by Hina Gujral

Plum in the Chicken, yes you read it right it is Plum Chicken, full of flavors, sweet, sour, spicy, tangy actually with each bite of chicken all those spices with plum create a medley of flavors in your mouth and you end up licking your fingers or I should frame it this way it is finger licking good. Inspiration for this plum chicken…

Coco's Firecracker Chicken by Courtni Drew

Sauteed chicken that is a quick, easy, and delicious entree to add to any meal!

15 Minute Chicken and Rice Dinner by Melissa

Simple and Easy. Got it from a can of soup

Tomatillo and Chicken Burrito by Charlene Cole Ribaudo

I purchased some green tomatillos and was going to make a tomatillo salsa but then it was dinner time and well, you all know how that goes. Here is spicy burrito that is quick and easy to make. If you're not into tomatillos you can omit them. I always use organic ingredients.

Chicken Makhani (Indian Butter Chicken) by JULIE MCMAHON

This recipe is delicious! It tends to be on the spicy side so if you would like to make it more mild hold off a bit on the chili powder and cayenne pepper. It is great with rice and a side of a veggie.

My Chicken Alfredo by Candice Goodyear

I am not a big pasta fan but I liked the way I did this one. I will definitely make this again. There was nothing leftover needless to say.

Chicken Piccata by Tim Campbell

Chicken breast cutlets, dredged in flour, browned, served with sauce of butter, lemon juice, capers, and stock or wine.

Chicken with Mushroom by cez natanauan

Chicken in Tarragon Sauce by Paula Sobey

Although tarragon had been used only sparingly in American kitchens until the 1950s, the popular French herb became the rage here in that decade, especially with chicken and fish and as a seasoning for white wine vinegar.

Mozzarella Chicken by Evelyn Scott

Serve hot.