This is an elegant dinner for company, and not hard to do at all. Add wild rice and some green vegetables with this for a completely wonderful meal.
Recipe by: Susan Calderon
Lavender is a fragrant herb that pairs really nicely with chicken. Serve with baby new potatoes and green beans.
Recipe by: Silverleaf
Chicken breasts wrapped in Parma ham and served with a freshly cooked cranberry sauce.
Recipe by: Patches
This is a great dish for using up autumn apples. Bramley, Golden Delicious or Cox's Pippin apples work well.
Recipe by: Behr
A tropical mango pineapple salsa does double duty as marinade and salsa in this spicy chicken dish.
Recipe by: Terry Coonan
I have always loved Cajun foods but my wife doesn't like the spice - so I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will too.
Recipe by: Grant Michel
Succulent chicken thighs roasted with figs and lemon slices makes for a satisfying and impressive Mediterranean-inspired meal. The slightly sweet and sour sauce is perfect to serve with rice, and helps to caramelise the figs and lemon. Easy, delicious and if you feel the sauce isn't enough it can easily be doubled.
Recipe by: Kimber
As far as herbs go, I think fresh thyme works best with chicken. I sometimes add four or five bulbs of green garlic (young garlic that looks like baby leeks) when it's in season and if I find it at the farmers' market.
Recipe by: SABRINATEE
Tostadas comes from the Spanish word for toasted – in Mexico it refers to flat, crisply toasted corn tortillas, topped with all sorts of savoury things. Chicken with beans and salad is a favourite. A base layer of a thick mixture – often refried beans, but here a spicy pepper and tomato mixture – keeps everything together.
Recipe by: Azmina Govindji
These Chinese dumplings, known as shao may or shiu may, have a chicken filling, which is lighter than the traditional pork mixture. Wonton wrappers, sold in Oriental food stores, can be used, or you can make your own pasta wrapping. Serve these dim sum as the starter for a multi-course Chinese meal.
Recipe by: Norma MacMillan