Picante Chicken by Wendi Taylor

Pleasantly spicy, tender & delicious.

Cyn's Famous Curry Sauce by Cynthia Sperry

An aromatic and full bodied sauce, with apples & golden raisins to serve over Roasted Chicken, Pork Tenderloin or Lamb. *This sauce may also be served over roasted vegetables & potatoes for a wonderful vegetarian dish!

Tex-Mex Tacos by Beth Roan

Rice, corn, chicken and some spice. Serve alone or in tortillas.

Las Vegas Recipe Guru Sauteed Chicken and Vegetables with Noodles by Las Vegas Recipe Guru Summerlin

This is a hearty and simple dish. Great for serving a quick meal for guests. It can be as a stand alone dish or as a side. The dish can also be garnished with shavings of fresh Parmesan cheese. Compliment this dish with a good white Moscato wine.

Buttermilk Baked Chicken Drumsticks by "Cheffie Cooks"

One of my family favorites on a weekend after a day of swimming pool time!

Basil Curry Chicken by Kyla

seared breast of chicken with mashed fennel, by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

seared breast of chicken with mashed fennel,

Aloha Chicken by Tanya Noyes

A great way to bring a little bit of the Hawaiian islands right to your dinner table.

Cranberry Chicken Salad by Kyla

Basil Pesto Chicken by Jennifer Sikora

yummy pesto sauce mixed with your choice of pasta along with cherry tomates and bites of chicken.

Parmesan Crusted Chicken by sally

Basil Tandoori Chicken With Longan Salsa by Navaneetham Krishnan

Served with a refreshing longan salsa, it's tender at the core yet firm and crispy on the outside.

Chicken with Marsala Mushroom Sauce by Culinary Envy

Chicken with Marsala Mushroom Sauce is tender chicken breasts sautéed and covered with a fabulously rich Marsala wine mushroom sauce.

Lemon Chicken Stir-Fry with Ramen Noodles by Rosemarie

Part of the fun of making this delicious dish is the time spent in the kitchen chopping veggies with my beautiful family.

Southwestern Chicken by Patrick Travis

This is a favorite way to prepare chicken. It’s very versatile and can be served over lettuce as a taco salad, in a taco shell, or wrapped in a tortilla with rice and beans as a burrito. I’ve also used it as a base for soup with chicken broth.