Chicken

  • Cassoulet; A Tasty French Casserole using Beans and Sausage and Herbs
  • Chicken Provencal; Browned Breasts baked in a sauce of Fresh Tomatoes, Lemon, Olives, and Fresh Herbs
  • Chicken Marbella; Chicken Marinated, then Baked in A Wine and Herb Sauce with Prunes, Green Olives, and Capers
  • Chicken and Spinach Cakes with Shitake Mushroom Sauce
  • Sauteed Chicken Breasts with Apples and Calvados Cream
  • Tandoori Chicken; Chicken Pieces Marinated in an Indian Yogurt Curry Mixture and Barbecued
  • Jambalaya; Cajun Variation of Spanish Paella
  • Classic Spanish Paella; Saffron Rice Simmered with Chicken, Sausage, and Seafood
  • Chicken Paprika; Authentic Hungarian entree best served over wide egg noodles
  • Grilled Chicken Salad; Boneless Breasts, New Potatoes, Sundried Tomatoes, Chopped Fresh Herbs and Black and Green Olives
  • Grilled Chicken Kabobs with Red Pepper Pesto
  • Grilled Chicken Verde; Boneless Breasts served with a Basil Pesto Sauce
  • Chicken Puttanesca; Similar to above with subtle Anchovies, Capers, and no Lemon
  • Cumin Roasted Cornish Game Hens Served with Mango Salsa
  • Cumin Marinated and Grilled Chicken Breasts with Mango Salsa
  • Rolled Stuffed Chicken Breast; Stuffed with Eggplant, Tomatoes, Ricotta Cheese and Spinach
  • Mediterranean Pot Pie; Artichoke Hearts, Olives, and Tomatoes
  • Homemade Giant Tarragon Chicken Pot Pie with Herb Crust
  • Chicken & Farfalle with Walnut Sauce; A low-Fat sauce with Broccoli, Lemon, and Cilantro
  • Chile Blanco; Chile of Chicken, and Great Northern Beans – different!
  • Chicken Loaf with Marsala Mushroom Sauce
  • Turkey Meatloaf with Sundried Tomatoes: Excellent Served Hot or Cold for Picnics or to build a dinner around. Table Ready
  • Chicken Enchiladas; with Green or Red Chile Sauce
  • Roast Rosemary Chicken and Sausages, a Tuscan combination
  • Roasted Duck with Olive and Orange Sauce
  • Tuscan Hunters Chicken; A Tuscan version of Italy’s Chicken Alla Cacciatora
  • Grilled and Sliced Rosemary Chicken; an excellent addition to your Barbecue
  • French Country Cutlets: Boneless Breasts lightly Browned with a Mustard and Balsamic Sauce with minced fresh Parsley
  • Moroccan Lemon Chicken: Casserole of Boneless Breasts with Chickpeas, and Green Olives with Cumin and Fresh Coriander Sauce
  • Chicken and Wild Rice Strudel: Grilled Chicken Strudel with Wild Rice and Spinach Filling
  • Chicken Tequila; Chicken pieces with Garlic, Tomatoes, & Mexican Seasoning served over Pasta with Crumbled Feta Cheese
  • Boneless Breasts with Fresh Cilantro Sauce
  • Cornish Game Hens with Madiera and Mushrooms
  • Chicken Piccata, lightly browned with Lemon, Wine, and Capers optional: served over Sauteed Spinach
  • also great using Sliced Grilled Chicken Breast
  • Lemon Marinated Turkey Breast with Golden Raisins, Capers and Pine Nuts
  • Chicken and Vegetables with Tarragon, Wine, and Yogurt Sauce: Lightly Browned Boneless Breasts served on top of julienned strips of Yellow Squash, Zucchini, and Carrots with Wine Sauce
  • Chicken Florentine: Boneless Cutlets, Spinach, Parm Cheese, Pinenuts, and Basil, in Puff Pastry
  • Chicken Breasts Stuffed with Goat Cheese and Olives
  • Pollo Alcaparrado (Spanish Style Braised Chicken) Whole pieces are braised slowly in wine, garlic, tomatoes, onions, and capers and fresh herbs
  • Sauteed Boneless Breasts with Creamy Peppercorn Sauce; pink, green, white and black
  • Parmesan Crumbed Chicken; Simple Parmesan-Crumb mixture gives a crunchy flavorful coating to moist boneless breasts
  • Grilled Turkey Breast Marinated in a Light Wine and Rosemary and Garlic
  • Mustard Pepper Chicken with Herb Sauce; a lighter sauce of Herbs, Mushrooms, Wine, Mustard and Mustard Seeds
  • Chicken with Wild Mushrooms and Balsamic Vinegar Sauce
  • Boneless Breasts in a Tarragon Mushroom Sauce (with or without Cream)
  • Simon and Garfunkel Chicken; Stuffed Boneless Breasts in a Sauce of Parsley, Sage, Rosemary, and Thyme
  • Boneless Chicken with Creamy Sundried Tomato Sauce
  • Rolled Boneless Turkey Breast Stuffed with Prosciutto and Roast Tomatoes served warm or cold with a creamy Basil Sauce
  • Spiced Poussins; Oven roasted whole chickens with fragrant Cumin-Cinnamon rub
  • Coq Au Vin; Classic French Casserole which is wonderful with rice, Barley, or Quinoa
  • Garlic Chicken with Crunchy Basil Crust; marinated breasts are coated and baked in a crunchy crust of cracker crumbs and fresh basil
  • Orange Curry Chicken with a Pecan Crust; Marinated in Citrus yogurt, Pecans, dried cranberries, and fresh ginger spice up the cracker crust
  • Boneless Breast with Tomato Sauce and Roasted Peppers; A Sauce of Tuna, Anchovies, and Capers, and Roast Peppers; excellent at room temperature!