Chicken breasts frozen right in the marinade eliminates the usual time lag required for this type of seasoning.
To help your budget, look for large economy packs of chicken to make these two meals at once.
Chicken breasts pick up flavour from a tangy-sweet marinade in this easy dish.
A seasoned coating on flattened chicken breast makes for a juicy and succulent meal.
Canadian Living Magazine's April 2004 issue cover recipe, crispy-skinned chicken rolls with an elegant silky tarragon sauce, is worthy of any Easter or entertaining dinner — and easy enough to make often. Choose air-chilled chicken for this recipe.
Create a flavourful, intense broth using a whole chicken, then use it in a hearty soup for dinner. Serve with whole grain bread and a tossed salad. Use extra chicken and soup for sandwiches and soup lunches during the week.
Traditional Portuguese piri-piri chicken is notorious for its spiciness. This version mixes a little bit of that heat with classic North American barbecue flavours. Grilling the chicken over indirect heat allows it to cook through without charring the skin.
North African–inspired spices rubbed over chicken locks in juices and brings out flavour.
This savoury saucy chicken dish is perfect for a cold winter's night. Chicken thighs and beans are a great way to bump up the protein, and polenta makes for an inexpensive side dish.
Chicken is a good partner for tart fruits, such as cranberries, especially in a well-spiced sauce. Serve with rice or bread and 1/2 cup (125 mL) plain yogurt mixed with 1/4 cup (50 mL) chopped fresh mint (or 1 tbsp/15 mL dried) to spoon over the chicken.
