Chicken Breast

Just as you would never find chow mein in China, I don’t think you’d find this salad anywhere in Asia, but the concept is a popular one. In my version, chicken breasts are roasted, not deep-fried.

Roast a selection of seasonal vegetables right along with the chicken breasts to make a delicious meal. Turnips, carrots, onions, and potatoes are perfect for a winter evening.

Fragrant with garlic, lemon juice, and butter, this may just become a favorite. Soak up the tasty pan juices with crusty French bread.

You can double or triple this recipe, although you probably won’t need to increase the egg mixture until the recipe is quadrupled.

My husband loves tortilla chips, but he won’t touch those little pieces left in the bottom of the bag, so I crush them with a rolling pin to make a coating for boneless chicken breasts. This family favorite can be easily expanded into a party meal. Ordinarily, I serve his with rice, and sometimes I like to add black beans, too.

I’ve baked these spicy chicken breasts for crowds, and always receive lots of compliments. The original recipe was for grill-cooking, but this version works year-round.

This simple sweet-hot glaze is one to remember when you’re down to the wire at dinnertime. Keep the ingredients on hand in your cupboard, ready to dress up ordinary chicken parts. Cover leftover glaze and store it in the refrigerator; it will keep for several weeks. In the convection oven, the chicken cooks quickly, retaining its tenderness and juiciness.

These little cubes of chicken resemble chicken nuggets and are perfect when you’re trying to think of something to feed children. Eliminate the hot spices if the kids object (but one of my granddaughters announced, “I like hot!”).

This dish changes with the seasons, adapting to whatever wild mushrooms are in the market, but it's just as tasty with cultivated crimini. Chef Bradley Dickinson, who offers it as an appetizer at the restaurant, also suggests serving it as a main with orzo on the side or over a bed of wild and long-grain rice.

Boneless chicken breasts team up with chewy nutrient-packed grains, lentils, and greens in this sweet and zesty weeknight meal.

Talk about a lean bean! Adding about 1/2 cup of filling high-fiber chickpeas to your daily diet can cut your consumption of fatty foods, a study in the journal Appetite finds.

Piquant Dijon mustard and a little cayenne pepper put the diable in these crisp pan-fried chicken breasts.

"I love this meal. It's delicious, healthy and easy for me to prepare. There's not chef in my house!"

The fresh herbs in this dish- part of the gluten-free menu at Boston's Myers + Chang-add flavor but not fat.

This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and evenly, so there's not a lot of time spent poking and prodding and stressing about whether they're done.

The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.

How they fight fat Chicken and cheddar both pitch in. The protein in poultry helps burn fat, and cheese has two slenderizing perks: Calcium breaks down fat, as linoleic acids stoke metabolism.

Most folks overcook grilled chicken breast, but it's not really their fault. The cut is too lean to stand up to lengthy cooking and too thick to cook through quickly—paillard to the rescue. A paillard (which means "ribald" or "bawdy" in French) is a boneless slice of meat pounded thin enough and wide enough to practically cover the surface of a large dinner plate. Because they are so thin, paillards grill through in seconds, so they are one of the quickest grilled meals one can imagine. They also look striking, flopping across a plate like an edible doily. In this recipe the lightness of the paillards is reinforced by a spare seaweed and cucumber salad with a Japanese-style vinaigrette.