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Mushroom-Stuffed Chicken Breast
Mushroom Stuffed Chicken Breast are chicken breasts stuffed with garlic butter mushrooms and oozing cheese. Not at all complicated to make!
Sun Dried Tomato, Spinach & Cheese Baked Stuffed Chicken Breast
Juicy chicken breast slathered in Italian flavours then stuffed with spinach, sun dried tomato and cheese. 5 minutes prep, no marinating required!
Spinach Stuffed Chicken Breasts
Give your chicken dinner repertoire a refresh with these Spinach-Stuffed Chicken Breasts, made with a cheesy creamed spinach and bacon filling!
Stuffed Chicken Breast with Sticky Rice
This sticky rice stuffed chicken breast is a beautiful thing––especially since the sticky rice stuffing involves bacon, mushrooms, and lots of scallions.
Chicken Breast in Creamy Mushroom Sauce
Quick chicken dinner that's elegant enough for company - a lightly crusted chicken breast with an incredible creamy mushroom sauce. Simple!
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Easy Pan-Roasted Chicken Breasts With Morel Mushroom Pan Sauce
Pan-roasted chicken with pan sauce—like this one flavored with morel mushrooms, shallots, and lemon—is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish. Throw a simple mixed green salad on the side, and you've got one of my all-time favorite meals.
Spinach and Artichoke Stuffed Mushrooms
Creamy, garlicky, and brimming with four cheeses, Spinach and Artichoke Stuffed Mushrooms are an indulgent side dish that's perfect for any holiday dinner.
Chicken Marsala
Chicken Marsala is a restaurant classic that's easy to make at home. Golden pan fried chicken cutlets smothered in a rich Marsala wine sauce!
Roast Chicken on Wild Mushroom Sticky Rice "Risotto"
This roast chicken and wild mushroom sticky rice recipe is just like the intense flavor achieved from constant stirring and copious amounts of chicken broth and cream.
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Fig- and Manchego-Stuffed Chicken Breasts With Port Wine Pan Sauce
An easy stovetop fig jam joins nutty manchego cheese as the filling for simple, but elegant, chicken breasts. Finished in a port wine pan sauce with garlic, a touch of grainy mustard and heavy cream, the results are luxurious.
Up your chicken dinner game with Mushroom and Goat Cheese Stuffed Chicken Breasts! Easy enough for a weeknight meal and elegant enough for a dinner party.
Serve With
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Garlic Butter Rice with Kale
Say hello to your new favourite kale recipe - it's time to think beyond a salad!! There's an enormous amount of kale hidden in amongst all that buttery, garlicky rice.... This is a terrific two-in-one side dish that will pair with almost anything and keeps for days!
Haricots Verts with Lemon-Herb Brown Butter
French Green Beans make the perfect holiday side, especially tossed in brown butter with fresh lemon juice and herbs. On the table in less than 30 minutes!
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Roasted Potato and Shallot Salad With Marinated Mushrooms and Kale
This robust salad pulls together a handful of hearty, delicious ingredients: tender roasted potatoes, sweet caramelized shallots, tart marinated shiitake mushrooms, and hefty kale leaves.
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
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Cheesy Grits With Spring Vegetables
Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.