Chicken Recipes

These days we are all looking for healthy and tasty balance in our diets. The following will assist you in accomplishing that goal. This is a versatile, high protein and healthy alternative to red meat. It is lean, packed with vitamins, nutrients and delicious when prepared well.

It can be grilled, roasted, pan fried, baked, broiled and, of course, even deep fat fried! Looking very impressive with its lovely grill marks, golden brown or crispy skin, so often when we cut into it we are disappointed with a dry unpleasant texture, tough and difficult to swallow.

The recipes below will yield a juicy and flavorful white meat as you follow the simple, step-by-step directions. ALL are made in our kitchen and many are personal favorites that we make over and over!

Whether prepared for a family meal or for company, this Chicken Salad is a perfect dish in both flavor and appearance. It can be assembled in minutes or made ahead. Serve with a crusty bread. . .

For a different taste try Curry a lovely and creative dish. Either sweet curry or hot curry (or a combination) can be used depending on your heat preference.








ala King is a classic with only a few basic ingredients required. It is warm and creamy, filling, and may be served over toast, biscuits or rice...

Poached Breasts are delicate, easy to prepare and great to have on hand for your Chicken Recipes. They can be refrigerated for two days or frozen for up to three months. . .

Stock, delicious in flavor and texture, yields a consistency and depth not found in broth. Preparation time is short, although simmering takes several hours, but so, so worth it!

Alfredo is a smooth, creamy dish that's hard to believe it is made from scratch in half and hour. It is beautiful and delicious with a deep flavor profile. If you like a cheesy, creamy sauce, you'll love this!





Kabobs are a wonderful, healthy choice and can easily be made for a crowd. Make ahead and relax at your next gathering while being recognized as the Everyday Gourmet that you are. . .

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