Okay, I know I should of tried a shorter name for this one, but I want to make sure everyone knows what's in this, lol. I came up with this when I was trying to use up a lot of what was in the refrigerator before we left for vacation. I was quite pleaswed with the end result. the cook time may vary, depending on the size of the chicken breast.

This is a simple, yet delicious way to cook chicken - the perfect mid-week, child-friendly meal.

I use fresh parsley in this terrine recipe but youcany use fresh cilantro as it pairs well with the flavour of lemon.

Baked chicken is our favorite; this will work well when we have company since not everyone prefers dark meat as we do...Marinating not included in prep time.

Should know by now, I'm in luuuuuuurrrrrrrrrrve with Sriracha Chili Sauce. Marinating time not included.

Bakers NEED to follow recipes, or bad things happen. While this is not so in cooking, I still treat it as such. I am always leery to stray from a recipe, in fear of what might happen. I decided to just create my own recipe for chicken and dumplings.I must say that I think it turned out very good.

Had this really delicious dish at a friend's Mexican wedding many years back. I went into the kitchen to find out what this wonderful sauce was. Turns out it was mole (accent on the "e", moe-lay), a Central Mexican specialty paste with lots of spices, chocolate, various nuts and seeds all ground together in a pestle. Talk about labor intensive! One of the cooks showed me her secret, a jarred mole paste which you will find in the Mexican section of larger supermarkkets. Now you can combine the prepared paste with water or broth for your very own mole. My recipe is a quick variation on that, you can use cooked leftover chicken like I do, or chop up boneless, skinless tenders if you please. The wedding feast featured turkey mole, with Mexican rice, a simple salad with pico de gallo and plenty of fresh, warm flour tortillas all the better to mop of that delicous sauce. Newbies may prefer to try this over steamed white or brown rice for the first go-round. The sour cream is not traditional, but sour cream is traditional in Mexican cooking/restaurants as dairy products tend to reduce the 'heat' of some of the more incendiary dishes. This really isn't that hot at all, but my Other Half, who does not do spicy, will gladly slurp this down with the addition of sour cream ;-) The seasonings are up to you. This is a basic recipe, a jumping off point. We tend to use low sodium and reduced fat products as much as possible, but you can sub a few chicken bouillon cubes and water for the broth, or poach your fresh chicken and use that liquid as well, use full fat sour cream, et al.

an intoxicating blend of spices and sweetness with the best meat from a chicken:: thighs

A must try!!!

Nothing beats chicken soup, whenever! Few foods are easier to make, more impressive to serve, or comforting to eat than soup. Especially the thick, creamy kind. Falling into three catehories -- cream soups, pureed soups, and bisques or chowders -- with this recipe, you'll be well on your way to decadent dinners in a bowl. This Southwestern Cream of Chicken Soup is thickened with a roux before adding cheese for texture and flavor. When adding cheese, even a great meltting one like pepper Jack, separatng is possible -- so here's is how to avoid it: (1) Don't let soup boil the cheese will break up & curdle.. (2) Use an acid like wine or beer to help prevent curdling. (3) Be sure to use whole milk. Its high milk fat content means it's less likely to curdle.:) Try this spiced-up version with tortilla or pita chips for dipping. CuisineAtHome - Issue 83 - October, 2010.

This is a pounded thin, lightly breaded and sauteed chicken breast topped with an Italian pasta sauce and covered with parmigiano and mozzerella cheeses. This is relatively easy to prepare, and a huge crowd pleaser. Anytime I make this to share at work I am always asked for seconds :)