Pair the fall flavours of apples and chicken with tender-crisp green beans and Roast Squash (see recipe link below).
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.
This juicy chicken, with its sweet and sour glaze, from the May 2004 issue of Canadian Living ("Yes, Have Chicken Tonight!") is so simple that you can make it from start to finish in 15 minutes. Serve with mashed potatoes or noodles.
Spatchcock, which means removing the backbone of a chicken and flattening it out, is an old Irish term, abbreviated from dispatch cock, an order barked at cooks to get the chicken off the spit and out to the customer. Flattening a whole chicken means that you can grill it over direct heat in less than an hour.
Eating this tender chicken steeped in Caribbean flavour makes you feel like you're on an island vacation any time of the year. Serve with fresh pineapple slices. You can also use chicken legs.
These simple brochettes are bursting succulent chicken paired with bacon, mushrooms and fresh green onion.
Saut? chicken with an almost-instant dill sauce makes an easy special dinner for two.
This crisp savoury salad gets tossed with dressing and topped with crunchy croutons just before serving, so nothing gets soggy. For easy assembly, grill the chicken the night before, or use rotisserie chicken.
The full-bodied flavour of these chicken thighs comes from a delicious amber beer sauce.
