Potato Crusty Chicken by J. Gino Genovesi

Potato flakes coating gives the chicken a crusty surface and keeps the chicken juicy and tender. The taste is amazing.

Marinated Grilled Chicken with Watermelon-Jalepeno Salsa by Tracy Wilson

Bourbon Chicken by Henry Moline

A delicious dish that can be served best with rice or couscous.

Roast Chicken on Bread Salad by Nancy Miyasaki

This is an easy and tasty recipe. It also looks attractive. Buy crusty bread that will that will soak up the dressing without becoming too soggy! Flavorful tomatoes help a lot! I adapted the recipe from Sunset.

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 Tenders by Foooooooood

Makes about five or six chicken tenders. I usually make marinade first and leave chicken in it for about 15 minutes, or as long as it takes to get everything else ready. I feel this is adequate time, though some may wish to leave it in longer. For those who prefer spicy food, add 1/4 teaspoon of black pepper or cayenne pepper…