Type what you have

Ingredients

• ✓ chicken breast
• barbecue sauce
• sauerkraut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sauerkraut in a single layer in a 9x13-inch baking dish. Place chicken breasts on top of sauerkraut. Pour barbecue sauce over chicken.
3. 3 Cover and bake in the preheated oven until chicken is no longer pink and the juices run clear, about 30 to 40 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

By Lisa McKelvey

Ingredients

• ✓ chicken breast
• couscous
• chicken broth
• white wine
• olive oil
• lime juice
• cumin
• garlic
• green bell pepper
• red bell pepper
• yellow bell pepper
• green onion
• black olive

Instructions

1. 1 Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
2. 2 In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
3. 3 Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

By Christian Booher

Ingredients

• ✓ chicken breast
• linguine pasta
• bacon
• salt
• tomato
• rosemary
• feta cheese
• black olive
• artichoke heart

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
3. 3 Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

By Sara

Ingredients

• ✓ chicken breast
• celery
• green onion
• apple
• raisin
• green grape
• pecan
• black pepper
• curry powder
• mayonnaise

Instructions

1. 1 Combine chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder, and mayonnaise in a bowl; mix well to combine.

By Karen L Baker

Ingredients

• ✓ chicken breast
• olive oil
• salt
• black pepper
• all-purpose flour
• paprika
• egg
• bread crumb
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil; drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.
3. 3 Meanwhile, place chicken breasts between 2 sheets of plastic wrap on a solid, level surface. Firmly pound with the smooth side of a meat mallet to ¼-inch thickness. Season both sides with salt and black pepper.
4. 4 Combine flour and paprika in a shallow bowl. Whisk eggs, salt, and black pepper together in a second shallow bowl. Combine bread crumbs and lemon zest in a third shallow bowl.
5. 5 Dredge 1 piece chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.
6. 6 Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot baking sheet; drizzle more olive oil over each piece.
7. 7 Bake in the preheated oven for 5 to 6 minutes. Flip chicken; continue baking until no longer pink in centers and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Chef V

Ingredients

• ✓ chicken breast
• eggplant
• olive oil
• onion
• tomato paste
• water
• oregano
• salt
• pepper

Instructions

1. 1 Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
2. 2 Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
3. 3 Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

By thepamperedchefny

Ingredients

• ✓ chicken breast
• chicken thigh
• adobo seasoning
• extra virgin olive oil
• yellow onion
• green bell pepper
• garlic
• yellow rice
• pimiento
• manzanilla olive
• pimiento
• pea

Instructions

1. 1 Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
2. 2 Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
3. 3 Arrange pimientos, olives and peas over Chicken and Rice.

By Goya

Ingredients

• ✓ chicken breast
• sultana raisin
• mango
• mayonnaise
• curry powder
• mango chutney
• lemon juice
• salt
• black pepper
• cashew

Instructions

1. 1 Poach chicken in lightly salted boiling water until no longer pink and cooked through, 20 minutes. Drain, cool, and cut into 1/2-inch strips.
2. 2 Combine chicken strips, raisins, and 1/2 of the mango in a large bowl.
3. 3 Mix mayonnaise, curry powder, chutney, and lemon juice together in a medium bowl; season with salt and pepper, then toss gently with chicken mixture. Stir in 1/2 of the cashews. Transfer to a platter, and garnish with remaining mango strips and cashews.

By CZARDAS

Ingredients

• ✓ chicken breast
• salt
• vegetable oil
• garlic
• bay leaf
• thyme
• black pepper
• tomato
• green olive
• white wine
• chicken broth

Instructions

1. 1 Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.
2. 2 Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.

By LEG52

Ingredients

• ✓ chicken breast
• butter
• potato
• carrot
• onion
• tomato paste
• salt
• black pepper
• water
• parsley

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
2. 2 Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

By Natasha Titanov

Ingredients

• ✓ chicken breast
• salt
• black pepper
• all-purpose flour
• egg
• bread crumb
• vegetable oil
• mayonnaise
• sandwich roll
• lemon
• hot pepper sauce
• romaine lettuce
• mustard

Instructions

1. 1 Place chicken between two sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season generously with salt and pepper.
2. 2 Prepare a breading station: Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
3. 3 Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
4. 4 Preheat the oven to 200 degrees F (95 degrees C).
5. 5 Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on an ovenproof plate lined with paper towels. Keep warm in the oven.
6. 6 Spread mayonnaise over bottom half of each sandwich roll; top with 1 piece of breaded chicken, a few drops of lemon juice, 1 dash hot sauce, and 1 lettuce leaf. Spread mustard over the top half of each sandwich roll. Place top halves over lettuce to form sandwiches.

By daniellev14

Ingredients

• ✓ chicken breast
• olive oil
• shallot
• garlic
• thyme
• salt
• black pepper
• goat cheese
• date
• basil
• prosciutto

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet; set aside.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in shallots; cook until translucent, about 3 minutes. Stir in garlic, thyme, salt, and pepper; cook and stir for 2 minutes. Transfer shallot mixture to a bowl. Mix in goat cheese, dates, and basil; stir until well-combined.
3. 3 Cut a 1-inch long slit with a sharp knife into the thick side of each chicken breast. Work your fingers into the slit and expand the slit to form a pocket.
4. 4 With your fingers or a spoon, stuff each chicken breast with about 1/4 cup goat cheese mixture. Wipe off any cheese mixture from the outside of chicken breast. Wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place chicken breasts, seam-sides down, onto the prepared baking sheet.
5. 5 Bake in the preheated oven for 20 minutes. Flip chicken and continue baking until chicken is no longer pink and prosciutto is browned and crisp, about 20 minutes more.

By stefychefy

Ingredients

• ✓ chicken breast
• cream of chicken soup
• dry white wine
• kalamata olive
• oil-cured olive
• caper
• garlic
• artichoke heart
• sun-dried tomato
• basil
• rice
• egg noodle
• mashed potato

Instructions

1. 1 Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
2. 2 Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

By Campbell's Kitchen

Ingredients

• ✓ chicken breast
• olive oil
• sweet sausage
• onion
• green bell pepper
• chicken bouillon
• water
• salt
• thyme
• garlic powder
• green pea
• instant rice
• tomato

Instructions

1. 1 Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
2. 2 Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
3. 3 Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.

By QueenCampbell

Ingredients

• ✓ chicken breast
• butter
• olive oil
• all-purpose flour
• mushroom
• ham
• green onion
• garlic
• milk
• salt
• black pepper
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
3. 3 Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
4. 4 Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
5. 5 Bake in the preheated oven until pastry has browned, 10 to 15 minutes.

By Alex_crozzy

Ingredients

• ✓ chicken breast
• potato
• chourico sausage
• beer
• carrot
• onion
• parsley
• sofrito
• red cooking wine
• sazon seasoning
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place potatoes, chicken, chourico, beer, carrots, onion, parsley, sofrito, cooking wine, sazon seasoning, garlic, salt, and black pepper in a large Dutch oven; mix well to combine. Cover with aluminum foil.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C) and vegetables are tender, about 2 1/2 hours.
4. 4 Serve and enjoy!

By GEMINIJANELOU13

Ingredients

• ✓ chicken breast
• chicken broth
• couscous
• olive oil
• salt
• black pepper
• carrot
• jalapeno pepper
• zucchini
• green onion
• ginger root
• curry powder
• cornstarch
• coriander seed

Instructions

1. 1 Bring 2 cups broth to a boil in a medium saucepan. Stir in couscous and 1 1/2 teaspoons olive oil. Turn off heat, cover, and let stand for 10 minutes.
2. 2 Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Remove chicken from the skillet and set aside.
3. 3 Heat remaining 1 1/2 teaspoons olive oil in the same skillet over medium heat. Stir in carrot and jalapeño peppers; sauté for about 2 minutes. Mix in zucchini, green onions, 1/4 cup chicken broth, and ginger. Cook and stir until vegetables are tender, about 5 minutes.
4. 4 Stir together remaining 1 cup chicken broth, curry powder, cornstarch, and coriander in a small bowl until blended. Pour over vegetables in the skillet. Return chicken to the skillet. Continue cooking until chicken is coated and sauce is thickened, about 2 minutes. Serve over couscous.

By Julianne Ture

Ingredients

• ✓ chicken breast
• butter
• black pepper
• garlic powder
• egg
• water
• black pepper
• garlic powder
• dill weed
• all-purpose flour
• bread crumb
• vegetable oil
• lemon
• parsley

Instructions

1. 1 Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
2. 2 To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
3. 3 When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
4. 4 In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
5. 5 Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.

By William Uncle Bill Anatooskin

Ingredients

• ✓ chicken breast
• butter
• flat-leaf parsley
• garlic
• salt
• salt
• black pepper
• all-purpose flour
• egg
• panko bread crumb
• paprika
• cooking spray

Instructions

1. 1 Mix butter, parsley, garlic, and 1 teaspoon salt together in a bowl until thoroughly blended. Shape herbed butter into two equal balls. Place balls onto a baking sheet and freeze for 10 minutes.
2. 2 Place chicken onto a clean work surface; season both sides with salt and pepper. Place one chilled butter ball in the center of each chicken breast. Pull chicken sides up around butter mixture into a ball; cover each ball with plastic wrap and twist to secure. Place onto the baking sheet and freeze for 30 minutes.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
4. 4 Set out three shallow bowls for breading. Place flour into the first bowl and egg into the second bowl. Mix panko and paprika together in the third bowl. Dredge each chicken breast in flour, then in beaten egg, and finally in panko mixture.
5. 5 Place breaded chicken into the air fryer basket. Spray each breast with nonstick spray.
6. 6 Air-fry for 5 minutes. Spray with nonstick spray again and cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
7. 7 Transfer chicken to a cutting board and let rest for 5 minutes before serving.

By Soup Loving Nicole

Ingredients

• ✓ chicken breast
• white wine
• olive oil
• garlic
• onion
• tomato
• white wine
• thyme
• basil
• kalamata olive
• parsley
• salt
• pepper

Instructions

1. 1 Heat white wine and oil in a large skillet over medium heat. Add chicken and cook until golden, about 4 to 6 minutes on each side. Remove chicken from skillet and set aside.
2. 2 Add garlic to pan drippings; sauté for 30 seconds. Add onion; cook and stir until onions are tender, about 3 minutes. Add tomatoes and bring to a boil. Reduce heat to low and add 1/2 cup white wine; simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
3. 3 Return chicken to skillet, cover, and cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley; cook for 1 minute. Season with salt and pepper and serve.

By Robyn Webb

Ingredients

• ✓ chicken breast
• bacon
• provolone cheese
• water
• potato
• heavy cream
• mozzarella cheese
• bacon
• green bean
• irish cream liqueur
• heavy cream
• peanut
• butter
• mushroom
• irish cream liqueur
• heavy cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Slice a pocket in thick side of each chicken breast.
3. 3 Spoon about 2 tablespoons of chopped bacon into the center of a provolone slice; fold cheese around bacon and stuff into a chicken breast. Repeat with remaining chicken breasts.
4. 4 Arrange stuffed chicken breasts on a baking sheet and sprinkle with water.
5. 5 Bake in the preheated oven until the chicken meat is no longer pink inside, the bacon is cooked, and the provolone cheese has melted, about 1 hour.
6. 6 Cover potatoes with water in a saucepan and bring to a boil. Cook over medium heat until potatoes are tender, about 15 minutes. Drain well.
7. 7 Heat 2/3 cup heavy cream in a saucepan over low heat; stir in mozzarella cheese and melt. Pour mozzarella cheese mixture into the saucepan with potatoes and toss to coat.
8. 8 Place 5 slices of bacon into a skillet over medium heat and cook, turning occasionally, until bacon is just starting to brown but is still soft, about 5 minutes. Drain fat; transfer bacon to a plate and allow to cool until easy to handle.
9. 9 Wrap 1 bacon slice around 10 green beans and secure with a toothpick; repeat with remaining bacon slices.
10. 10 Place green bean bundles in the skillet and cook over medium heat until bacon is browned and crisp and the green beans are tender, about 10 minutes; turn often.
11. 11 Pour 2 fluid ounces Irish cream liqueur and 1/4 cup heavy whipping cream into the skillet with green bean bundles over low heat; spoon over green bean bundles. Sprinkle with chopped peanuts.
12. 12 Melt butter in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 10 minutes.
13. 13 Stir 5 fluid ounces of Irish cream and 2/3 cup heavy whipping cream into mushrooms over medium heat. Bring to a boil, reduce heat to low, and cook until sauce has thickened, about 10 minutes.
14. 14 Pour mushroom sauce over baked stuffed chicken. Serve green bean bundles and potatoes on the side.

By Dace

Ingredients

• ✓ chicken breast
• garlic
• salt
• flat-leaf parsley
• butter
• salt
• pepper
• all-purpose flour
• salt
• egg
• panko bread crumb
• cayenne pepper
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Grind garlic and pinch of salt together in a mortar and pestle until smooth; add parsley and mix well. Pound butter into garlic mixture with the pestle until well combined. Wrap butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes.
3. 3 Season chicken breasts with salt and pepper. Place 1/4 of the butter mixture in the center of the wider end of each chicken breast.
4. 4 Fold the narrower end of each chicken breast up over butter to form a tight pocket around the butter; gather the sides of each chicken breast to the center to form a round ball. The top of each chicken ball will be smooth and the bottom will be gathered. Tightly wrap each chicken ball in plastic wrap; transfer to a plate and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
5. 5 Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into a third bowl.
6. 6 Remove chicken breast balls from plastic wrap. Gently press them into flour mixture to coat; shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken on a plate; cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
7. 7 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Working in batches, place chicken, gathered-side down, in hot oil and cook until lightly golden, about 1 minute per side. Transfer chicken to the prepared baking sheet; sprinkle salt and cayenne pepper over the top.
8. 8 Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
9. 9 Let rest for a few minutes before serving.

By John Mitzewich

Ingredients

• ✓ chicken breast
• butter
• black pepper
• garlic powder
• egg
• water
• black pepper
• garlic powder
• dill weed
• all-purpose flour
• bread crumb
• vegetable oil
• lemon
• parsley

Instructions

1. 1 Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
2. 2 Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
3. 3 When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
4. 4 In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
5. 5 In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

By William Uncle Bill Anatooskin

Ingredients

• ✓ chicken breast
• bacon
• onion
• tomato
• paprika
• water
• salt
• sour cream
• flour
• water
• all-purpose flour
• salt
• egg
• water
• butter

Instructions

1. 1 Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
2. 2 Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
3. 3 Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
4. 4 Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
5. 5 Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

By katja

Ingredients

• ✓ chicken breast
• lemon
• flat leaf parsley
• mussel
• shrimp
• green pea
• tomato
• squid
• black pepper
• salt
• saffron
• thyme
• white wine
• chicken broth
• arborio rice
• chorizo
• red bell pepper
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in paella pan over medium heat. Add onion, garlic, and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 ½ cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
2. 2 Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in ½ cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
3. 3 Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
4. 4 Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

By Christine L

Ingredients

• ✓ chicken breast
• chorizo sausage
• shrimp
• red bell pepper
• onion
• olive oil
• lemon
• chicken stock
• flat leaf parsley
• bay leaf
• saffron
• short-grain white rice
• red pepper flakes
• garlic
• olive oil
• black pepper
• salt
• oregano
• paprika
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl.
3. 3 Add chicken and stir to coat. Cover and refrigerate until needed.
4. 4 Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes.
5. 5 Add saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Stir until well combined and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
6. 6 While the rice is cooking, heat olive oil in a separate skillet over medium heat. Stir in marinated chicken and cook for 3 minutes. Add onion and cook until translucent, about 5 minutes.
7. 7 Add bell pepper and sausage; cook and stir, breaking sausage up with a spatula, for 5 minutes. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
8. 8 Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
9. 9 Enjoy!

By mls

Ingredients

• ✓ chicken breast
• chili powder
• salt
• coconut oil
• carrot
• granny smith apple
• onion
• celery
• garlic
• ginger
• chicken stock
• coconut milk
• red lentil
• red curry powder
• curry powder
• cumin
• thyme
• mustard
• cinnamon
• oregano
• coriander
• turmeric
• nutmeg
• cayenne pepper
• bay leaf
• tomato paste
• rice

Instructions

1. 1 Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
4. 4 Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
5. 5 Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
6. 6 Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
7. 7 Spoon cooked rice into bowls and ladle soup over top to serve.

By Brian Genest

Ingredients

• ✓ chicken breast

Instructions

1. 1 Remove the broiler pan from your broiler and line it with foil. Preheat the broiler on the highest setting.
2. 2 Spread chicken breasts on the pan in a single layer. Leave space between each chicken breast.
3. 3 Broil until no longer pink in the center and juices run clear when sliced, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Move chicken to a plate and cover with foil. Let rest for 5 minutes.
5. 5 Cut the chicken as desired. Divide into single servings and add to freezer bags. Spread bags in the freezer in a single layer. Cover with ice packs to speed up freezing.
6. 6 Remove ice packs when chicken is frozen and store in the freezer as desired.

By Cora

Ingredients

• ✓ chicken breast
• salad dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Pierce chicken breasts with a fork.
3. 3 Pour salad dressing into a large resealable plastic bag; add chicken breasts, seal bag, and shake to coat. Marinate in the refrigerator for at least 1 hour to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from marinade and place in a lightly greased 9x13-inch baking dish; discard remaining marinade.
5. 5 Bake in the preheated oven, turning chicken occasionally, until cooked through and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Serve and enjoy!

By MARIONROWE

Ingredients

• ✓ chicken breast
• picante sauce

Instructions

1. 1 Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.

By Joyce