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
Chicken breast stuffed with a delicious garlic butter, wrapped in puff pastry and served on top of a mouth watering creamy garlic sauce. Not suggested as a dinner for first dates!!
Recipe by: FLIPISME
Lavender is a fragrant herb that pairs really nicely with chicken. Serve with baby new potatoes and green beans.
Recipe by: Silverleaf
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
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
A port and tarragon sauce is served over sautéed mushrooms and tender chicken. Easy to make and tastes delicious if you use the freshest ingredients!
Recipe by: Carol Alter
This stylish-looking main course is surprisingly easy to make. The chicken breasts can be prepared in advance, ready for cooking, and kept, covered, in the fridge. Tagliatelle tossed with a little grated lemon zest would be a good accompaniment, plus ciabatta with olives or sun-dried tomatoes.
Recipe by: Norma MacMillan
Spice up your traditional Sunday roast dinner! I use Scotch bonnets, but the chilli type and amount can be altered to your taste. This is a really simple recipe I have been making for my partner for years and it's his absolute favourite! Serve with roast potatoes and a selection of vegetables. ENJOY!!
Recipe by: sweetiepea
This is my version of a classic French recipe that I have adapted for quick and easy preparation. You may wish to adjust the quantity of tarragon to taste.
Recipe by: A_GREELEY