Chicken Kiev, as I adore garlic.

Chicken stuffed with smaller, less significant chicken. I call it double chicken.

Grilled Chicken breasts stuffed with sliced Chirazo sausage

chicken paramsean

Chicken franchese...I make it and everyone loves it...a lot of lemon and a little bit of white wine is the secret.

arroz con pollo (rice with chicken)

Persian Chicken. Small chicken cut without the skin 3-4 tablespoons oil 4 tablespoons finely chopped onion 4 carrots, diced 1 tablespoon flour 1 teaspoon sugar 35-40 saffron strings 3 large oranges 1 handful peeled pistachio nuts 1 handful almonds, blanched and cut In a shallow and wide saucepan warm up the oil and sauté the chicken and onion. Salt it slightly, add water and the carrots and lower the heat so that they boil. Meanwhile, peel the oranges with the special instrument that cuts the peel into thin strips or cut it with a knife as thin as you can. Take care to remove only the yellow outer peel and not the white part. Squeeze the oranges and put in a small saucepan the juice, the peel, the sugar and the cut saffron with a small cup of water. Boil them for a while until the peel softens. Take the small saucepan off the heat and stir the flour into this sauce. Beat it well, so that it dissolves without lumps. Add this sauce to the saucepan with the chicken, cover it and let them all boil together. Check the salt. Move the saucepan frequently and stir with care so as to not break the chicken pieces. When the chicken is soft and the sauce has no water, it is ready. Add now the nuts, which you have slightly toasted in the oven. Stir and let the food rest for a while (about half an hour) before you serve so that it marinates and its flavor sets.

Indian Chicken Curry.

Chicken Cordon Bleu

Hungarian noodle soup with home made noodles Chicken cutlet Chicken Paprikas Quails in black pepper sauce Töltelék - stuffed chicken (Hungarian cuisine) Russian style fried chicken under tightening weight

Chicken browned then cooked w/ tomatoes onions and peppers. Mushrooms, zuke, eggplant if I have them. Sort of a Cacciatore style

This one: 4 boneless skinless chicken breasts, cut in to bite-sized pieces and lightly salt/pepper/flour and then sauteed in canola oil until brown - push aside and deglaze the pan w/ 1/2 c. white wine, stir up the little brown bits and then add 1 14-oz can quartered artichoke hearts (drained), 1/3 c. sun-dried tomatoes (drained), 2 Tbsp butter, a little thyme, 1 Tbsp. lemon juice, and pepper to taste. Stir all until well blended and serve over hot basmati rice. Quick, easy, and not terribly expensive!

Chicken Parm or Chicken Spiedini.

there's this indian dish called chicken moghlai...lip smackin' good! you people gotta try that out sometime...you'll love it, trust me!

Chicken Maryland. Yummy!

Roasted chicken with lime,ginger drench,served over a bed of hot buttered rice! With steamed zucchini,yellow onions and peppers on the side! Add to this lots of black olives and feta cheese and the flavor will really come out!