- 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!