Because chicken cutlets are much thinner than whole chicken breasts, they cook much more quickly and save time. You can buy chicken breasts already sliced into cutlets, or simply cut whole boneless breasts in half horizontally. Asparagus works beautifully in this recipe, but snow peas or sweet peppers would be delicious as well, so work with whatever you happen to have on hand.
Chicken is a natural at absorbing different taste accents when it's marinated or glazed or, maybe even better, when it's stuffed. The bonus? A surprise inside each portion.
Serve this colourful chicken atop fragrant jasmine rice accompanied by saut? baby bok choy. The mildest red Thai curry paste is Asian Home Gourmet, available in many supermarkets. You can always use mild Indian curry paste.
This elegant chicken dish is a crowd favourite and cooks in under 30 minutes.
One chicken breast is often more than a 4 oz (125 g) serving. If you get only two or three breasts to a pound (500 g), just slice the chicken after cooking to divide it into four portions.
Boneless skinless chicken thighs are just as convenient and less expensive than breasts.
Grilling the chicken with its yogurt coating keeps it succulent and flavourful. Instead of chicken breasts, you can also use eight boneless skinless chicken thighs if you prefer.
This fun twist on chicken tikka masala packs the richly spiced flavours of the popular Indian-style meal into a fresh and easy salad. You can buy chicken breasts already sliced into cutlets or simply cut whole boneless breasts in half horizontally.
A goat cheese and almond filling in tender chicken delivers succulence in every delicious bite.
