Chicken piccata is easy to make, ready in 20 minutes and features seared chicken breasts with a delicious lemon, butter and caper sauce. Great served over spaghetti for a quick dinner!

This roasted half chicken is prepared Bavarian-style with spices and herbs, including caraway, sage, fennel, garlic, rosemary, coriander, and paprika.

If you are familiar with Hawaiian words, then you probably have already figured out that this recipe is from down there. I was looking for recipes to add to my BBQ Rolodex in anticipation of Summer, which already includes this homemade barbecue sauce recipe and the Mexican street corn recipe. When I ran into the

Succulent chicken breasts elevated with a creamy mayo-parmesan blend, subtly seasoned with salt, pepper, and garlic, ensuring a melt-in-your-mouth experience every time!

Pan-roasting garlic cloves turns them into rich, creamy deliciousness. This chicken is also fantastic with a loaf of crusty bread or mashed potatoes on the side. —Kathy Fleming, Lisle, Illinois

Rolled Chicken Cutlets Recipe - thin sliced chicken breasts stuffed with ham and cheese then rolled in a mixture of Parmesan cheese and seasoned breadcrumbs to make them crispy.

It was difficult to believe how delicious this was, considering it's simplicity. This was another fabulous recipe from the BHG Ultimate Italian publication (available now). The only thing I did differently was substitute Sherry for the white wine, since I didn't have any white wine in the house. It was so good, I wouldn't do it differently next time. And there WILL be a next time, and a next, and a next..... Start to finish, it only took 20 minutes and it was incredibly simple. Great for mid-week, but so good I would serve it to company. In fact, this year I have "Main Dish" for our annual Christmas Eve progressive dinner and I may well just make this (yes, I think about these things this far in advance.....so shoot me!). Turkey Saltimbocca 1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon black pepper 4 turkey cutlets (about 3/4 pound) 2 tablespoons vegetable oil 4 slices deli ham 4 slices Swiss cheese 1/4 cup Sherry (or dry white wine) 1/4 cup chicken broth 2 tablespoons snipped fresh Italian parsley (optional) In a shallow dish, combine flour, salt and pepper. Place each turkey cutlet between two pieces of plastic wrap. Using flat side meat mallet, pound turkey lightly, working from center to edges, to flatten slightly. Remove plastic wrap and dredge cutlets in flour mixture. Shake off excess. In an extra large skillet, heat oil over medium high heat. Add cutlets; cook 2-4 minutes or until brown on bottom. Turn cutlets over; top each with a folded slice of ham and 1 slice of the cheese. Add Sherry and broth. Cook about 5 minutes until cheese melts and sauce thickens. Transfer cutlets to a serving platter. Spoon pan drippings over cutlets. If desired, garnish with parsley. Makes 4 servings.

For our annual Kentucky Derby party I wanted to create a twist on a traditional Kentucky Hot Brown sandwich, and my turkey cordon bleu was born. The turkey is tender and flavorful, full of smoky ham and melted cheese, but the crispy bacon really sets the dish off. —Sandy Komisarek, Swanton, Ohio

This cream sauce is seriously out of this world. So tangy, buttery, creamy and just melt-in-your-mouth AMAZING!

These Peach, Apricot & Balsamic Glazed Drumsticks they are sweet, tangy and delicious!

I am excited about this month's Cooking Light Magazine because I have found several recipes I want to make, starting with this one. This recipe for lemony chicken saltimbocca was perfect to try with

I found this recipe from another blog called The Girl Who Ate Everything. She has quite a few recipes that I want to try. This one was fantastic!!! It was better than I was even expecting! Definite…

My family requests this entree at least once a month. The slightly sweet Marsala sauce is yummy over the turkey slices and hot cooked noodles. —Briana Knight, Ferndale, Washington

Chicken with balsamic glaze recipe is very simple to make. Try it at home.

The pub favorite pairing of ranch dressing and chicken comes home to your kitchen. With just a little prep time the night before, you can have these savory breasts ready in about half an hour! —Barbee Decker, Whispering Pines, North Carolina

Chicken Cordon Bleu with Cheesy Beer Sauce is a traditional classic that I put my own spin on. Baked in the oven and smothered in an IPA beer mustard sauce. It's tangy and delicious.

This elegant rosemary chicken requires minimal effort but will win you major compliments. You'll love the mellow sauce! —Connie McDowell, Greenwood, Delaware

Please both your adult palate and your inner kid with homemade chicken strips. A crunchy pecan coating makes them stand out and doesn't require a lot of ingredients. Keep things easy by using prepared sauces for dipping—or have fun creating your own! —Beba Cates, Pearland, Texas

I love a good Roasted Chicken. Really love. Which is a bit strange because I'm not all that fond of dark meat. Yep, it's all about the breast, and when you have a chicken that's cooked through and still has gorgeous, juicy breast meat, you've got a winner. That being said, I always have someone, it seems, who is more than willing to go for a leg or a thigh, and I have no problem, either, using dark meat in soups, casseroles or some secondary dish that comes after the main event. Which brings me to part of the reason

We’re a busy hockey and figure skating family, so we’re always on the go. These fast turkey tenderloin slices, made in a skillet, are a good home-cooked meal when there’s little time. —Nancy Levin, Chesterfield, MO

Ever cut a recipe from a magazine and find you missed part of it? I winged it for a Cordon Bleu my son calls his top choice. —Mary Ann Turk, Joplin, Missouri

***Note: This recipe makes a great freezer meal. Assemble the chicken according to recipe instructions, but don't bake it. Cover your pan tightly with foil and freeze. When you are ready to use it let it thaw completely and then bake at 400 degrees for 35 minutes. It's best to make the sauce fresh, when you are ready to eat.

This dish does double duty... It's a quick and easy weeknight meal...and...it's elegant enough to serve company. What's better than that? You can whip up a quick dish any night of the week and treat your family to a restaurant style meal. Or, you can save a load of time when you entertain friends by making this dish and still leave them impressed by your ability to make a wonderful tasting meal. The key to quickly cooking this dish are the thin slice chicken breasts, often called cutlets. You can buy them thin sliced in the store or you can make your own by taking a half chicken breast and slicing it through the width of the breast so you have two full thin pieces. Thin cutlets cook up really quick so you need to watch them and not over cook them or they will dry out and become tough. The other thing that makes this dish special is the sauce. It's not made with Almond Butter (a different version of peanut butter) as the name implies, but with BUTTER, and slivered almonds. It's okay! You can live a little and use butter to make this wonderful sauce. Just don't eat this everyday! The sauce is silky and smooth and is wonderful over the chicken. This pan sauce makes this dish! Served beside roasted potatoes and green beans this is a wonderful meal! Stay tuned for the side dish recipe up next. Enjoy! Chicken Cutlets with Almond Butter serves 4 adapted from Cuisine at Home Ingredients 2 T flour 4 boneless skinless chicken cutlets (thin sliced breasts) salt & pepper 1 T canola oil 1/4 c almonds, slivered 1/2 c dry white wine or chicken broth 4 T butter 2 T chives, chopped Place flour in a pan. Season cutlets with salt and pepper. Dredge cutlets in flour, shaking off excess. Heat oil in a large skillet over medium high heat; saute chicken until browned on both sides, about 5 minutes per side; remove and set aside. Add almonds to pan and toast, about 3 minutes. Add wine or chicken broth and scrape up any browned bits from the bottom of the pan; allow to simmer until slightly reduced, about 3 minutes. Off the heat stir in butter until melted and sauce thickens. Add chives to sauce. Divide sauce among each serving of chicken.

An ideal holiday meal.

Italian food is one of my favorites by far. I think pasta is the perfect vessel for any sauce or topping, and it lets your creative juices flow easily. Whether you like tomato-based sauces, cream-based sauces, or just olive oil and veggies, you can play with it to satisfy your palate. You can eat it...Read More

Can be made ahead of time then baked and served. Make your own Boursin cheese or buy a commercial product. COOKS NOTES: You may want to double, this recipe is for 2. Also note the passive cooking time. That is to allow for boursin and chicken to set up.

We used to eat with my grandparents every Wednesday night before church, there was a standing date and we’d pop in before church and have dinner. I was always most excited when she made these particular chicken tenders. I’m not sure what makes them so good, maybe it’s the crunchiness of a fried chicken tender …

Here's a lightened-up take on the classic southern comfort-food dish: chicken and gravy. This recipe has been a hit at our house since the first time we tried it! —Ruth Helmuth, Abbeville, South Carolina