Chicken Breast

Serve up a Tex-Mex favorite tonight! With this easy-to-make recipe, lean chicken breasts are enlivened with the flavors of Southwest corn seasoned with poblano and red peppers.

A creamy, cheesy, savory, slow-cooked dish your family will love. No wonder this recipe was a Grand Prize-winner in the Ben's BeginnersTM Cooking Contest.

If you can't find freekeh, use another whole grain, like spelt or rye berries.

This simple weeknight dinner brings together the natural sweetness of pears with earthy spinach and juicy chicken cutlets in a simple dish with explosive flavor.

Yogurt subs for heavy cream, so it's lowfat and only tastes splurgy.

Fried chicken on a hot buttered biscuit—what's not to like?

This is a great way to use up leftover roasted vegetables and chicken and turn them into a light salad. The roasted veggies are more interesting the second time around in a vinaigrette as opposed to just on their own. Even when I don't have leftover roasted veggies, I have been known to toss some raw ones in the oven just to make this delicious dressing, which I eat on everything: pasta, grilled fish, and, obviously, chicken. The chicken for this salad can be warm or cold, straight from the fridge.

This recipe is a wonderful way to celebrate the spoils of the Southern hunt, though it is just as delicious when made with farm-raised quail. If quail livers aren't included with the quail, chicken livers would be a good substitute. The size of a quail makes each bird a perfect individual portion for a dinner party. To make the stuffing, we've used another reward of the "hunt": wild mushrooms. When we forage in the woods near Summerland Farm, the mushrooms we most often find are chanterelles and hen-of-the-woods, especially prolific during a moist season. If you are foraging, be absolutely sure you know what you are looking for, as poisonous varieties can sometimes look dangerously similar to edible ones. To be on the safe side, visit a gourmet market or natural foods grocery store for a nice choice of mushrooms. We serve the quail on a bed of Wilted Autumn Greens.

Just about everyone loves chicken breast. It is one of the most Googled terms in recipe searches. I also love this recipe when it's done with drumsticks. If you decide to do that, make sure to double the wine and increase the cooking time until the chicken is done.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.

Chicken, Red Grapes, Walnuts, Dill, Scallions, Radishes and Arugula When my mom comes to visit on a busy weekday, I want to make a quick yet nutritious lunch for the two of us. Chicken salad is a classic I can usually whip up using ingredients I have left over in my refrigerator. But this recipe is what I call a "basic made better." With less fat than traditional chicken salad, more protein and a lot more flavor, this luscious salad can be enjoyed on anything from a baguette to marbled rye or served in a pita or atop a bed of mixed greens with a side of cornbread. You can't go wrong! And it is all the better if you have cooked chicken on hand. Either way, you can make this satisfying lunch in a snap.

The key to tender, delicious fried chicken is a good long soak in buttermilk. As it turns out, the same holds true for this roasted version of fried chicken. What you'll end up with is moist, delicious chicken on the inside, with a crunchy, crispy coating. That's exactly what I look for when I'm craving fried chicken.

Chili is the perfect party food. Just keep a pot of it warm on the stove, put out the fixings, and let everyone help themselves.

Fettuccine Alfredo, with its ribbons of pasta coasted in a luxurious cheese sauce, is the very definition of decadent comfort. This recipe is all that—redefined. Zucchini ribbons mingle harmoniously with the noodles, allowing a big serving, healthfully. The sauce is made creamy with thickened milk but kept full flavored with plenty of real, fresh grated cheese.

For an easy, delicious taco night, try these Shredded Chicken Tacos. The chicken filling, also known as Tinga de Pollo in Mexico - especially the Puebla region - is made by slowly cooking chicken breasts a seasoned tomato sauce to make them super tender and extra tasty. Wrap the chicken tinga filling in warm corn tortillas and sprinkle on your favorite toppings for an easy, fun taco night.

Traditional Caesar dressing can pack 17 grams of fat in a measly 2 tablespoons. We did much better by making light mayo, not oil, the primary ingredient.

Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.

This chicken feels light and summery. That's because there's no mayo, just lots of herbs and spiced pita chips.

With tongue in cheek, I call this chicken "unfried." That's because I am well known for fried chicken, which may be the crown jewel of southern cooking but is a dish I avoid these days. I like unfried chicken just as much. The chicken is soaked in tangy buttermilk and then coated with flavorful breading, just like fried chicken. The difference is that it's baked. This dish was on the menu at LYFE Kitchen. I first prepared it when Oprah's movie Beloved opened. One of the many lessons I learned from Oprah is to offer people a choice at meals, and one of those choices should be a healthy one. To this day I honor that lesson in my home and my restaurants.