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	Chicken Jambalaya by Robyn Savoie Jambalaya is a Louisiana Creole dish of Spanish and French influence. It may have been created in Louisiana and may have its origins in Spanish paella, even the French have a similar dish called jambalaia in Provence, southern France. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by…	2 votes 1 review 2 comments 7905 views
	Skinny Lemon Glazed Chicken, Sweet and Sassy by Skinny Kitchen with Nancy Fox This spectacular sweet and spicy lemon glazed chicken will make your taste buds sizzle! Studies show eating spicy food is good-for-you. It’s one of my favorite ways to make chicken! The skinny for each serving, 236 calories, 4 grams of fat and 6 Weight Watchers POINTS PLUS. It’s super fast to make and fabulously delicious!	2 votes 1 comment 6071 views
	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.	1 vote 2750 views
	Coco's Firecracker Chicken by Courtni Drew Sauteed chicken that is a quick, easy, and delicious entree to add to any meal!	2 votes 2250 views
	Fizzy Chicken with Lemon Vinaigrette by Now We're Cooking! I found this recipe in the June, 2007 issue of Cuisine at Home. I have slightly revised this recipe from its original and is one of our favorites here at home. I also make the suggested sides with this dish: vegetable melange and rice with Parmesan cheese.	1 vote 1927 views
	Maple Apple Chicken by Conni @MrsMamaHen This flavorful dish is quick to make, and great for a weeknight dinner.	1 vote 1630 views
	Herb Chicken Saute by Vanessa Chicken breast strips marinated and sauteed. Serve this dish with pasta or rice.	1 vote 1234 views
	Cajun Chicken Bites with Peach Mustard by Rebecca Grant One of the family all-time favorites - quick and delicious. The peach mustard balances the heat of the chicken beautifully. This recipe will serve 8 to 10 as an appetizer or 4 - 5 as a main course. Adapted from a James McNair "Chicken" cookbook recipe.	1 vote 1500 views