Login to cooktime24 in order to save your favorite recipes
If you have not registered yet, register now!
Found 11 recipes
4 bone-in, skinless chicken breasts (about 2 1/2 pounds) 2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish 1 teaspoon salt, divided 1/2[...]
Source: epicurious.com4 (5 ounce) boneless skinless chicken breast halves (5 ounces each) 1/2 teaspoon lemon-pepper seasoning 2 tablespoons olive oil , divided 2 tablespoons butter[...]
Source: food.com4 skinless chicken breast halves 1 tablespoon vegetable oil 1 cup Swanson chicken broth , 33% less sodium 1 tablespoon garlic 1/2 teaspoon dried rosemary[...]
Source: food.com2 1/2 cups cooked chicken, chopped 1/2 red onion , minced 2 cups red seedless grapes , sliced in half 1 1/2 tablespoons fresh rosemary , minced 1 1/2[...]
Source: food.com4 boneless skinless chicken breasts 1/2 lemon, zest of , of 1 lemon, juice of 3 garlic cloves , minced 3 teaspoons Dijon mustard 3 tablespoons extra virgin[...]
Source: food.com1 lb chicken breast 2 teaspoons dill weed 1 teaspoon oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon tonys creole seasoning 1 stalk[...]
Source: food.com1 lb chicken breast 2 teaspoons dill weed 1 teaspoon oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon tonys creole seasoning 1 stalk[...]
Source: food.com2 1/2 cups cooked chicken, chopped 1/2 red onion , minced 2 cups red seedless grapes , sliced in half 1 1/2 tablespoons fresh rosemary , minced 1 1/2[...]
Source: food.com4 skinless chicken breast halves 1 tablespoon vegetable oil 1 cup Swanson chicken broth , 33% less sodium 1 tablespoon garlic 1/2 teaspoon dried rosemary[...]
Source: food.com4 boneless skinless chicken breasts 1/2 lemon, zest of , of 1 lemon, juice of 3 garlic cloves , minced 3 teaspoons Dijon mustard 3 tablespoons extra virgin[...]
Source: food.com4 (5 ounce) boneless skinless chicken breast halves (5 ounces each) 1/2 teaspoon lemon-pepper seasoning 2 tablespoons olive oil , divided 2 tablespoons butter[...]
Source: food.com