|
of 37
|
This easy weeknight chicken recipe offers sweet balsamic taste and a golden grilled finish with 10 minutes of prep. Originally published in August 2002, it made our 25th anniversary list of our all-time favorite recipes in 2012.
Mix cider vinegar, Jamaican jerk seasoning, orange juice, lime juice, olive oil and soy sauce for this version of jerk marinade. Let chicken marinate 4 to 24 hours, and you'll be ready to go straight to the grill. Serve with Mango Salsa for more Caribbean flavor.
Patterned after a legendary Texas recipe, this irresistible main dish includes seasoned chicken stacked up with chili peppers, tortillas, sour cream sauce, and cheese.
This from-scratch deep-dish chicken casserole comes from a Caledonia, Michigan, reader. "It's not your run-of-the-mill chicken pie," says the reader, who adds a bit of pork sausage for farm-hearty flavor. "Anyone who tries it just can't get enough of it."
A lively ginger marinade flavors chicken pieces on their way to the grill. The recipe is a backyard favorite from Linda Taylor of West Des Moines.
Orange juice, red sweet pepper and green onions make a sweet-and-tangy sauce for chicken in this colorful stir-fry recipe, which comes from Jake's restaurant at the Midnight Star Casino in Deadwood, South Dakota.
A paprika-seasoned sour cream sauce adds buttery flavor to tender, juicy chicken. Serve with spaetzle or noodles. The recipe comes from the Sidekick Cafe in Osseo, Michigan.
Chicken, mushrooms, zucchini and carrots steam in tidy foil packages in your oven. Serve in the foil packets, or transfer chicken and vegetables to serving plates and drizzle with cooking juices. If you like, serve with rice and garnish with basil.
Curly noodles, almonds, sesame seeds and rice vinegar blend in this crunchy, tangy brunch or luncheon salad from a West Des Moines, Iowa, reader.
Just three ingredients make the sweet-tart sauce for this super-easy chicken. While it's baking, cook rice and a quick-fixing frozen vegetable mix for a quick-and-simple dinner.
Chicken and fresh mushrooms slow-cook in cream cheese, wine and soup. It's easy to put together but tastes like chicken in a complex cream sauce -- smooth with delicate seasoning.
Fresh garlic and chopped rosemary flavor this easy chicken-and-vegetable stir-fry dinner from a Zumbro Falls, Minnesota, reader. Top with crunchy cashews.
Ina Pinkney, owner of Ina's in Chicago-- home of this pot pie recipe--calls this dish creamy, chickeny goodness. The pastry lids can be made a day or two ahead. Bake as directed; cool and then cover loosely with plastic wrap and store at room temperature.
East Indian garam-masala blend seasons this grilled chicken, giving off an enticing aroma as it cooks. Creamy Cucumber-Mint Sauce adds a cool touch to the spiced chicken.
A spiral of chicken stuffed with oozing cheese creates an impressive and irresistible main dish--perfect for company. The recipe is from Grand View Lodge in Nisswa, Minnesota.
This dish from Max Archer of McPherson, Kansas, packs some heat. Adjust it to suit your taste by varying the amounts of chili paste and poblano chiles.
Our Test Kitchen created this quick and easy chicken chili, which takes just 15 minutes to prepare and 20 minutes to cook. Serve with assorted toppers such as sour cream, low-fat yogurt, chopped red onions, shredded sharp cheddar cheese and chopped avocado.
This comfort food hotdish offers a new twist on the usual hash brown casserole. Try it for everyday meals as well as potlucks!
Barbecue-sauced pizza tops the favorites list at many pizzerias. Here's our quick and easy version, which uses boneless chicken breasts, purchased barbecue sauce, smoked cheese and bottled banana pepper rings.
Salvatore's Ristorante in Indianapolis has served this classic Italian dish for years. Artichokes, white wine and pistachios add flavor and texture to a simple sauce spooned over sautéed chicken. The recipe takes only 30 minutes from start to finish.
Garlic lovers will enjoy the aroma of this chicken almost as much as its flavor. The recipe comes from Ristorange Brissago at Grand Geneva Resort & Spa in Lake Geneva, Wisconsin. We've reduced their suggested 40 cloves of garlic to about 16--though you can add more if you like!
These succulent chicken wings might disappear as fast as you can grill them. The recipe comes from Danny Edwards Famous Kansas City BBQ, formerly Li'l Jake's Eat It and Beat It. The tiny, no-frills eatery has served weekday lunch crowds in Kansas City for more than two decades.
This easy, cheesy chicken recipe combines long grain and wild rice with fresh basil and Parmesan cheese. Serve with a fresh salad and crusty bread.
Chicken breast and chopped broccoli combine with a soup-based cream sauce and noodles in this classic potluck dish. We've lightened the traditional recipe by using reduced-fat, reduced-sodium soup and fat-free sour cream, though you can substitute the richer versions if you prefer.
Dunk this neat-to-eat chicken breast variation of chicken wings in bottled blue cheese dressing.
Mix a can of cream of chicken soup, mushrooms, veggies and rice mix for the soup base. Any boneless cooked chicken works in this slow-cooker recipe, but chicken thighs, with more moisture from fat, cook the best.
Purchased pesto and roast chicken help get this quick and easy main dish on the table in just 20 minutes. Fresh broccoli cooks with the pasta and lends straight-from-the-garden flavor.
This country-style chicken soup with dumplings will remind you of Grandma's recipes--hearty, rich and comforting.
The popular Thai herb lemon grass seasons this stir-fry, which has strips of chicken and a variety of fresh vegetables. Serve it with your choice of noodles, such as Chinese egg noodles, vermicelli, capellini, fettuccine or linguine.
Stuff chicken with a colorful mix of tomatoes, mushrooms, pine nuts and goat cheese or feta cheese in this recipe from the DeSoto House Hotel in Galena, Illinois. A rich cream sauce tops the chicken.
Zia's restaurant on the Hill in St. Louis uses provel in this grilled chicken dish. It's a cheese made in the neighborhood that tastes like a blend of cheddar, Swiss and provolone. You can substitute mozzarella if provel isn't available.
This crispy chicken keeps diners returning to the Brookville Hotel restaurant in Abilene, Kansas. Brookeville Restaurant owner Mark Martin skillet-fries his chicken in lard, just as his grandma did. If you'd rather, you can cook your chicken in shortening or cooking oil.
Tomatoes, squash, red sweet peppers and green onions give fresh flavor and color to this recipe, which comes from the Culinary Vegetable Institute in Milan, Ohio.
Nina Swan-Kohler of Cedar Rapids, Iowa, loves easy-to-make dishes. Tex-Mex Cheesy Chicken Chowder is one of her favorites. "It uses a variety of convenience foods that are stirred together in one big pot, and brings out the great flavor of all the ingredients," Nina says.
Smoked cheese melts inside chicken breasts for this easy-to-make entrée. It's from the Roth Kase USA cheese factory in Monroe, Wisconsin. The company says the hole in the center of its Italian-style Rofumo lets the distinctive hickory-smoke flavor penetrate the cheese. If you can't buy Rofumo, substitute smoked Gouda, Edam or cheddar.
Top spinach, strawberries, blueberries, cheese, mushrooms and smoked chicken with Orange-Balsamic Vinaigrette for a main-dish salad that's full of seasonal flavors.
|
37 of 37
|
Pay $0 for a Full Year! Order NOW and pay nothing for your second year of Midwest Living® Magazine! That's 2 full years(12 issues) issues for just $15.00 (plus $4.97 postage and handling). HURRY this offer won't last! ( U.S. orders only)
This recipe was wonderful. My family had it for Christmas dinner this year. We will do it again....it was so good!
7/7/2010 12:42:40 PM Report Abuse