Main Dish Recipes

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Diabolical Chicken

Diabolical Chicken

Diabolical Chicken

1 chicken
Coarse salt
Ground black pepper
1/2 cup grainy or smooth French mustard
1 cup toasted bread crumbs
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1/2 teaspoon hot red pepper flakes
2 tablespoons melted butter
Lemon wedges
Tarragon leaves

Rinse chicken inside and out under cold running water then blot dry inside and out with paper towels.

Place the chicken on its breast. Using poultry shears and starting on the neck end, cut out the backbone, making one lengthwise cut on either side. Remove and discard backbone. Remove breastbone. Cut off the wing tips and trim any loose skin. Pull down on legs to lay them flat. Season chicken generously on both sides with salt and pepper. Paint both sides with mustard.

Place bread crumbs, tarragon, garlic and hot red pepper flakes in a large shallow bowl or baking dish and stir to mix the chicken skin side down in the crumbs, then turn it over and do the same on the bone side.

When ready to cook, brush and oil the grill grate. Place the chicken, skin side up in the center of the hot grate, over the drip pan and away from the heat. Drizzle butter over the top of chicken. Cover the grill and cook the chicken until the crust is a golden brown and the meat is cooked through, about 40 minutes. If the crust starts to brown too much, loosely tent the bird with the aluminum bird with aluminum foil.

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Chicken with Molasses-Mustard Glaze

Chicken with Molasses-Mustard Glaze

4 pounds chicken parts, rinsed and drained
1/3 cup molasses
1/3 cup spicy brown mustard

Preheat the oven to 450 degrees F.

Season chicken with salt and pepper. Arrange it in a single layer in a nonstick baking dish. Bake for 20 minutes, or until the skin loses its raw look.

Meanwhile, mix the molasses with the mustard. Spoon off any excess fat in the pan. Pour about two thirds of the molasses mixture over the chicken and turn to coat. Bake for 25 to 30 minutes for thighs, basting with some of the sauce in the pan every 5 to 7 minutes.

Succulent Roasted Lemon Basil Chicken

succulent lemon basil grilled chicken

1 whole chicken
1 box Minute rice
2 lemons, juiced
1 bunch parsley leaves, finely chopped
1/2 cup fresh basil leaves
8 ounces cream cheese
Butter for braising meat

Prepare white Minute Rice for 4 servings as directed. When done, fluff and squeeze the juice of both lemons into the rice. Mix in desired amount of chopped fresh parsley. Stuff chicken with rice.

Preheat oven to 350 degrees F.

Mix together basil and softened cream cheese. Carefully stuff mixture under the skin of chicken. Dab the top of the chicken with butter and bake for about 1 hour or until done.

Yield: 4 servings

Champagne Chicken

Champagne Chicken

Chicken breasts
All-purpose flour
Ground black pepper
2 tablespoons olive oil
2 1/2 cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne

Lightly dust chicken breasts with flour and a little salt and pepper.

In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour.

When chicken is tender, transfer chicken to a platter. Pour cream into skillet. Simmer about 5 minutes, until slightly thickened.

Pour sauce over chicken breasts. Serve.

4 servings

Chicken with Pineapple Sauce


Chicken with Pineapple Sauce

2 tablespoons brown sugar
1 tablespoon cornstarch
2 (8 ounce) cans crushed pineapple, drained
1/4 cup soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon ground ginger
6 boneless skinless chicken breasts halves
Minced chives

In saucepan combine brown sugar and cornstarch. Stir in pineapple, soy sauce, garlic salt and ginger. Cook and stir over low heat until thickened.

Place chicken in greased 9-inch square baking dish. Pour half of sauce over chicken. Bake, uncovered, at 350 degrees F for 15 minutes. Baste; bake 10 minutes longer or until chicken runs clear. Baste several times with remaining sauce.

Sprinkle with chives

Italian Chicken Rolls

Italian Chicken Rolls


8 servings

You can experiment with using whatever type of cheese and meat that you like. I have used mozzarella cheese for the provolone (and at times used both). It tastes delicious with the ham but is equally delicious with Genoa salami and especially delicious with prosciutto. However, you make it, it’s sure to please.

8 boneless skinless chicken breast halves (2 pound)
8 thin slices ham, Genoa salami or prosciutto
4 slices provolone cheese or mozzarella, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk

Preheat oven to 425 degrees F.

Flatten chicken to 1/4-inch thickness. Place a slice of ham and half slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a wooden pick or butcher’s string.

In a shallow bowl, combine crumbs, grated cheese and parsley.

Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

Place seam side down, in a greased baking dish or pan. Spray chicken with butter flavored nonstick cooking spray. Bake, uncovered for 25 minutes or until juices run clear.

Remove toothpicks or string before serving.

Serve with your favorite pasta and sauce with a salad and some crusty French or Italian bread.

Rolls can be wrapped and frozen up to 2 months.

To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll and place on a greased baking sheet. Spray with butter flavored nonstick cooking spray. Bake, uncovered, at 425 degrees F for 30 minutes or until juices run clear.

Apple-Prosciutto Chicken

Apple-Prosciutto Chicken


4 boned, skinless chicken breast halves
(about 1 pound total)
4 slices prosciutto or boiled ham
1/2 cup finely chopped apple
1/8 teaspoon apple pie spice
2 tablespoons finely chopped green onion
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
2/3 cup milk (skim is fine)
1/2 cup shredded provolone cheese (2 ounces)
Hot cooked rice (optional)

Rinse chicken; pat dry. Pound breasts flat. Place one prosciutto slice atop each breast half.

Combine apple and 1/8 teaspoon apple pie spice. Place a fourth of the apple mixture on each breast half. Roll up and secure with wooden picks. Sprinkle with additional pie spice. Place in an 11 x 7-inch baking dish. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or till tender and no longer pink. Remove picks.

In a small saucepan, cook onion in margarine till tender. Stir in flour and a dash pepper. Add milk. Cook and stir till thickened and bubbly; cook and stir 1 minute more. Stir in cheese till melted.

Serve sauce over chicken rolls. Serve with rice.

Serves 4.

Easy Chicken Divan

Easy Chicken Divan


2 package frozen broccoli spears, cooked
according to package directions
6 boneless, skinless chicken breast halves,
cooked and diced
2 cups shredded Cheddar cheese
1 can cream of chicken soup
1 can Durkee French fried onions

Place cooked broccoli in bottom of a 9 x 13-inch pan. Place chicken over broccoli. Top with cheese. Dilute soup with 3/4 can of milk and pour over cheese. Top with onions. bake covered for 1 hour at 350 degrees F.

Civil War chicken

Civil War Chicken

Due to the shortage of salt during the war, Southerners were compelled to use salted meat for their food.

1 whole fryer or favorite chicken pieces
Pepper, to taste
6 slices salt meat
3 tablespoons flour

Split chicken down the back and place in iron skillet with 1-inch water. Pepper to taste. Place thinly sliced salt meat evenly onto chicken pieces. Cover tightly and bake 3 hours at 250 degrees F. Thicken gravy with flour paste.

Good with rice.

Yields 4 servings.

Braised Chicken with Herbs and Shallots

Braised Chicken with Herbs and Shallots


Serves: 4

I made this two nights ago and my husband and I just loved. While it was in the oven baking, it filled up the whole house with a wonderful aroma. My husband walked in the house and just went nuts over the smell. He just couldn’t help himself to three helpings.

4 fresh chicken thighs
1/2 cup flour
2 tablespoons olive oil
6 shallots, coarsely chopped
3 clove garlic, crushed
1/4 cup chicken stock
2 tablespoons balsamic vinegar
1 1/2 cups chicken stock
2 teaspoons crushed dried rosemary
1 teaspoon crushed dried thyme
1 teaspoon crushed dried basil
1 teaspoon crushed dried marjoram
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees F.

Dredge chicken thighs in flour to coat.

Heat olive oil in a large ovenproof saut

Bacon-Wrapped Chicken with Sour Cream Sauce

Bacon-Wrapped Chicken with Sour Cream Sauce

4 boneless, skinless chicken breasts
8 slices bacon
2 (10 ounce) cans cream of chicken soup
16 ounces sour cream

In a bowl, mix cream of chicken soup and sour cream. Set aside.

Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do this 3 more times and place in a 9 x 13-inch baking dish. Pour soup and sour cream mixture on top of bacon-wrapped chicken, making sure all the chicken is covered. Bake uncovered at 400 degrees F for 1 hour.

Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.

Crispy Onion Chicken

crispy onion chicken

1 can French-fried onions, crushed
4 boneless, skinless chicken breast halves
2 tablespoons Dijon mustard

Coat chicken with mustard and then French fried onions. Put chicken on cookie sheet and bake for 20 minutes at 350 degrees F.

Serve with salad.

Creamed Chicken

Creamed Chicken


Source: Ladies’ Home Journal

This is comfort food, old-fashioned style! The chicken is shredded and stirred into creamy gravy, and served over biscuits.

1 whole chicken (3 pounds.)
3 quarts water
1 onion, quartered
1 celery rib, cut up
1 carrot, cut up
1 1/2 teaspoons salt
4 tablespoons butter or margarine
1/4 cup all-purpose flour
1 large egg yolk
1 tablespoon minced fresh parsley
1/4 teaspoon freshly ground black pepper
Homemade or purchased biscuits

Combine chicken, water, onion, celery, carrot and salt in large pot. Bring to boil; reduce heat and simmer until chicken is tender, 50 to 60 minutes. Remove chicken from pan. Boil broth until reduced to 3 1/2 cups, about 45 to 60 minutes; strain and skim fat. When chicken is cool, shred meat, discarding skin and bones; set aside.

Melt butter in large saucepan over medium heat. Add flour and cook, stirring occasionally, until golden brown, about 3 to 4 minutes. Gradually whisk in reserved chicken broth. Bring to boil, reduce heat and simmer 5 minutes.

Whisk egg yolk in medium bowl. Gradually add 1 cup of the hot broth mixture to yolk, whisking constantly, and return to saucepan. Stir in reserved chicken and the parsley and pepper.

Serve over biscuits.

Makes 4 cups.

Chicken Breasts in Mango Sauce

Chicken Breasts in Mango Sauce

3 large mangoes; peeled, pitted

and the flesh cubed
4 skinless, boneless chicken breasts, halved
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup light rum
2 tablespoons granulated sugar

In a blender, puree two thirds of the mango cubes until smooth. Set aside.

Dredge the chicken breast halve lightly in the flour, shake off any excess.

In a large saut

Baked Cheddar Chicken

Baked Cheddar Chicken

2 slices toast
8 ounces Cheddar cheese, cubed
1/4 cup parsley flakes
Garlic salt to taste
1/2 cup (1 stick) butter, melted
10 pieces chicken, skinned

Put toast in food processor until crumbled, then add cubed cheese and blend until cheese is mixed with crumbs. Add parsley flakes and garlic salt. Skin chicken and roll in melted butter and place in an aluminum foil lined pan. Pat the bread mixture onto the chicken. Drizzle the remainder of the butter over the chicken.

Bake uncovered at 350 degrees F oven for 1 hour

Braised Venison

Braised Venison

Braised Venison

Venison steaks
1 tablespoon vinegar
1/2 cup chopped celery
1/2 cup chopped apple
1/2 cup chopped carrot
1/4 cup chopped onion

Dredge steaks in flour and sear on all sides in shortening. Place steaks in ovenproof dish. Add enough water to cover the bottom of dish; add vinegar. Cover tightly and bake very slowly in 300 degrees F oven for about 2 hours, adding a little more liquid as necessary.

About 30 minutes before meat is tender, add celery, apple, carrot and onion. This mixture will flavor the gravy and add flavor to the meat.

Kale Salad Recipe

2 bunches kale leaves, very finely chopped
¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
1 tsp chili powder
½ tsp sea salt

Place the kale leaves in a serving bowl.
In a small bowl, whisk olive oil, lemon juice, chili powder and salt.
Pour over kale and toss to combine well.
Taste and adjust seasoning before serving.
Nutritional information
Per serving (About 1½ cups / 121g-wt.):
130 calories (90 from fat) | 10g total fat | 1.5g saturated fat | 3g protein | 11g total carbohydrate (2g dietary fiber, 0g sugar) | 0mg cholesterol, 250mg sodium

Deep-Fried Quail

Deep-Fried Quail

Deep-Fried Quail

6 quail
1/2 cup water
2 bay leaves
1/4 cup butter
2 cups pancake batter
1/2 teaspoon thyme
Vegetable oil (for frying)

Salt and pepper quail. In a large skillet put water, bay leaves and butter. Add quail. Cover and steam on low for 1 hour or until quail are fork-tender.

Make pancake batter and season with salt, pepper and thyme. Dip each quail into batter, coating well. Fry in hot oil until lightly browned, just a few seconds.

Chicken with Orange Peel Stir Fry

Chicken with Orange Peel Stir Fry

2 chicken breasts, boned and skinned,
cut into 1-inch pieces
1/4 teaspoon salt
2 tablespoons dark soy sauce
1 tablespoon cornstarch
4 cups oil (for deep frying)
2 tablespoons sesame seed oil
2 tablespoons preserved orange peel or fresh
dried orange rind, cut into chunks
1 tablespoon scallion, chopped fine
1 tablespoon ginger, chopped fine
2 whole dried red chile peppers, cut into quarters
4 1/2 teaspoons sherry
1 teaspoon red wine vinegar
3/4 tablespoon granulated sugar

Sprinkle chicken with salt. Mix with 1 tablespoon of the soy sauce and cornstarch.

Heat oil to boiling in wok. Deep fry chicken for 1 minute. Drain. Remove chicken and oil.

Heat sesame oil in wok. Stir fry orange peel, scallion, ginger and chile peppers for 1 minute. Add sherry, remaining 1 tablespoon soy sauce, wine vinegar and sugar, then add chicken. Stir fry for 2 minutes. Remove to platter.

Serve hot.

Serves 4 to 6.

Chicken Turnovers

Chicken Turnovers

1 (8-count) tube refrigerated crescent rolls
2 cups chopped cooked chicken
3 ounces cream cheese, softened
3 tablespoons chopped green onion
2 tablespoons milk
Dash of pepper (optional)
2 tablespoons margarine, melted
2 tablespoons seasoned crumbs

Preheat oven to 350 degrees F.

In large mixing bowl combine softened cream cheese, milk, pepper, green onion and chopped chicken. Separate rolls into four 6-inch squares. Spoon 1/4 of the mixture into each square. Bring corners together and seal. Place on ungreased cookie sheet. Brush with melted margarine and sprinkle with seasoned bread crumbs. Bake for 20 to 25 minutes.

Serves 4.

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