How Many Breasts Do Chickens Have? Slideshow
"For those from the Southwest and Texas, posole needs no introduction. It's a long-simmered, heart-warming, traditional pre-Columbian soup from Mexico that's traditionally made with pig's head, nixtamalized cacahuazintle corn, chile peppers, and meat — usually pork..."
— Arthur Bovino, Executive Editor
Boneless Buffalo Bites
"Buffalo wings are sold everywhere these days. Sport bars, chain restaurants and most of them contain the same ingredients. Breaded or deep-fried wings and hot sauce. This one is a little different. The chicken is marinated as in a fried chicken-style marinade of buttermilk and keeps the white meat juicy and moist..."
— Patricia Stagich, Comfy Cuisine
Chicken and Artichokes
"I love this recipe because it comes across as this really impressive, elegant dish, but is so easy to make. It's the sauce that does it. Every step of the recipe is why it's so good, from flouring the chicken, frying it, and deglazing with white wine to the main event: artichokes..."
— Anne Dolce, Cook Editor
Chicken Tinga
"This is the first time I have used tomatillos. My niece has been on a Mexican food kick, looking for small out-of-the-way restaurants with homey, authentic Mexican flavors. She inspired me to try something a little more authentic. Look for firm tomatillos, still in their husks with no bruises..."
— Patricia Stagich, Comfy Cuisine
Baked Cheddar Chicken
"I have been drooling over THIS pin for quite a while. What is not to drool over? Crispy, delicious-looking chicken. A creamy sauce. Plus, that photo is amazing. I don't even really like looking at mine so close to hers, because they just do not compare..."
— Nicole Johnson, Or Whatever You Do
Chicken with Feta Cheese Sauce
"Chicken with Feta Cheese Sauce has long been a crowd-pleaser at my house. It's not super fancy food, and it's not complicated to make, but it's always a hit. This recipe is flexible: throw the chicken on the grill, sear it on the stovetop, or bake it in the oven..."
— Lisa and Anna, Garnish With Lemons
Brie-and Apple-Stuffed Chicken Breast
"It's a well-known fact that everything is better when you stuff it (at least when it comes to food). The inspiration for this recipe is rooted in that undeniable truth and the fact that Brie and apples are nothing if not delicious..."
— Nathan Cyphert, Social Media Manager
Goat-Cheese-and-Olive-Stuffed Chicken Breast
"This is a long-standing recipe in my household because it fulfills the full recipe trifecta: it's incredibly easy to make, the ingredients are not expensive, and it looks impressive despite the first two factors..."
— Ali Rosen, Video Editor
Quick and Easy Chicken Cordon Bleu
"Chicken cordon bleu has gotten a reputation over the years as a recipe that's not exactly easy to prepare. It's a traditional roulade, which takes some skill and a deft hand for balance, and the fact that it's breaded and fried is never a great inspiration..."
— Dan Myers, Eat/Dine Editor
Roasted Butternut Squash Squash Salad with Warm Cider Vinaigrette
"I needed to get Jim full and satisfied. He works hard and put out a lot of energy. I still wanted to keep my healthy salad routine, and also have Jim full and not complaining. So I made this salad. Just the sound of it is a mouth full. Roasted butternut squash salad with a warm cider vinaigrette. That is some name for a salad. But, it tastes really good..."
— Christina, Be Mindful Be Human Eat
Brenda's Breaded Chicken with Garlic-Infused Olive Oil
"This super-simple recipe from one of my dear friends, Brenda, qualifies for all of the above. There is not much to it, but one simple twist makes it stand out from your usual breaded chicken recipe: you dip the chicken in garlic-flavored olive oil instead of some sort of egg or milk mixture before coating with the breading..."
— Beth Lee, OMG! Yummy
'Chicken & Guts'
"A one-pot recipe for even the most novice of cooks, this dish combines chicken breasts with a few canned ingredients, including artichoke hearts, sliced potatoes, mushrooms, and onions (otherwise termed as "guts")..."
— Tyler Sullivan, Assistant Editor
Vegan Mediterranean Pita Pockets
"One of my resolutions this year was to start eating more vegetables in the raw. And I don't mean a bland house salad or a platter of veggies encircling a tub of onion dip. I wanted a main course — high in protein, rich in vitamins, and smashingly tasteful. And as it turns out, this final product happens to be vegan as well..."
— Tim McGeever, Public Relations Manager
Chicken and Rutabaga Stew
"Rutabaga is a root vegetable that most people probably don't cook on a regular basis. I know this was my first time using the vegetable, which to me, looked like an overgrown turnip with brown skin. Not beautiful, I know, but I was curious to find out if it tasted better than it looked..."
Will Budiaman, Recipe Editor