Chicken breasts-- boneless skinless chicken breasts.You can sub chicken thighs if you prefer those or chicken tenders. Boneless pork chops will also work! Stove Top stuffing mix-- or 6 ounces of ...

For the chicken and stuffing, preheat the oven to 180C/350F/Gas 4. Cook the onions in a pan of boiling water for four minutes, then add the sage leaves and continue to boil for a further minute.

We’ve paired the classic baked chicken and rice with a spicy, Chinese-style dressing instead of the traditional spring onion-ginger oil, which can double as a delicious dumpling sauce.

For this boned and rolled chicken with pistachio and apricot stuffing, ask your butcher to debone the meat for you. This will save a lot of time if you haven't done this before. I have been making ...

To make the yoghurt and tarragon dressing, measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave ...

Place the chopped chicken on top and scatter over the pumpkin seeds. Generously drizzle the dressing all over. Serve. Feast on delicious recipes and eat your way across the island with the best ...

I tried two different Buffalo chicken dip recipes by celebrity chefs and thought the Pioneer Woman's recipe was more ...

Inspired by my mom's best chicken salad recipes (the star of many wedding and baby showers), this recipe subs out chicken for ...

Costco sells fresh and frozen Chicken Bakes, so we compared them to see how they stacked up. Spoiler: The difference was startling.

Season with salt and pepper. Let stand for 5 minutes. Pack the stuffing into the muffin cups, and bake for 20 to 25 minutes, until golden. Transfer to a rack, and let stand for 5 minutes.

The classic baked potato is always a hit, and so comforting, plus the sharp dressing cuts through the beef’s richness.