This light, fresh twist on Chicken Parmesan is made with panko-parmesan coated chicken cutlets, shallow-fried and topped with a fresh tomato-basil relish.
Crumb coated and baked until golden, these boneless chicken cutlets are stuffed with a combination of cream cheese, Monterey Jack, chopped jalapeño peppers and fresh cilantro.
Try a Greek-influenced twist on classic Chicken Parmesan by using a dill-tomato sauce and feta cheese atop pan-seared, boneless chicken breasts.
Boneless chicken breasts, sauteed in butter and topped with creamy pan sauce flavored with white wine, fresh tarragon and Dijon-style mustard are served alongside egg noodles tossed with butter, peas and fresh parsley.
Flour tortillas rolled around a filling of chicken, Pepper Jack cheese, scallions and cilantro, then baked until crisp and served with a flavorful, chunky tomatillo sauce.
A boneless chicken sandwich that captures all the essential flavors of buffalo wings.
Flavored with garlic, white wine and thyme, our version of this classic French casserole is made with chicken legs, cubed pork, white beans and sausage.
These delicious boneless chicken breasts are rolled around a simple yet flavorful mix of goat cheese, fresh basil and a bit of garlic, then coated with crumbs, browned and finished in oven until tender and golden brown.
Boneless chicken breasts topped with a sauce made from flamed Irish whiskey, cream and fresh mushrooms and served over egg noodles or long grain rice.
This is a deliciously moist turkey meatloaf made with green chiles and fresh jalapeños, lightly spiced with cumin and topped with quick-to-fix homemade salsa.
Boneless chicken breasts topped with eggplant, prosciutto, provolone and a chunky tomato-marsala sauce finished with a splash of cream.
Quick-cooking, boneless duck breasts and a perfectly balanced orange sauce make this version of Duck a l'Orange an easy yet elegant entrée for a special occasion.