Quinoa-Crusted Chicken With Roasted Broccoli
Chicken cutlets are made healthier thanks to a crispy quinoa crust.
Chicken cutlets are made healthier thanks to a crispy quinoa crust.
Buying whole chickens and then cutting them into pieces is very economical.
These pitas are a great way of using leftover chicken. When sending it for your child's lunch, package the pita, tomatoes, chicken and tahini sauce separately. Include a spoon or plastic knife so your child can have fun assembling it just before eating.
Couscous is one of the easiest starches to prepare and only requires boiling a kettle. Using cooked rotisserie chicken makes this salad so easy.
Executive chef Linda Hatt's special touch is the not-too-sweet red currant glaze she drizzles over the crusted chicken.
Mix up the marinade, pour it over the chicken and pop the whole thing into the cooler, ready to grill when you get to the cottage.
Stuffed with Canadian Cream cheese then sprinkled with Canadian Gruyere makes this chicken dish doubly delicious.
Using skinless chicken is a healthy and delicious way to cut back on fat. Add some Fresh Tomato Salsa when you wrap up these tasty packages.
Chicken stewed with tasty root vegetables has long been a favourite coast to coast. In West Vancouver, Janey Purvis bakes her stewed chicken under a blanket of flaky biscuits. This dish never fails to win raves from family, friends and neighbours. It can be mostly made in advance and kept refrigerated for a day. Then just make the biscuits and bake with the stew.
Use this all-purpose stock whenever a recipe calls for sodium-reduced or regular chicken or turkey stock.
