Plus, chicken breasts are leaner than dark meat, which can be a boon for those looking to reduce their fat intake. Here are several recipes from our archives for bold, flavorful chicken breasts.

When butter starts to bubble, carefully add the chicken pieces (in two batches if necessary so as not to overcrowd the pan) and fry them until they are golden-brown on each side. Lift the chicken ...

Buy a small chicken that's about 1.2kg (42oz), and have the butcher cut it up Chinese-style, through the bones into bite-size chunks. Put the chicken pieces into a bowl. Add the soy sauce ...

Save this recipe for later Add recipes to your saved ... When hot, brown the chicken, skin-side down, for about 6 minutes or until golden. Turn the chicken over and brown the other side for ...

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“Top Chef” judge Gail Simmons joins TODAY to share two dishes to celebrate Rosh Hashanah: A cider-braised chicken with fennel and rosemary, and an apples and honey upside down cake. Ketanji ...

Let's start with a recipe with some punch. These Asian-style spicy and sticky chicken wings are packed with flavour. Dip them in a homemade sriracha sauce for even more heat. Cinnamon ...

Preheat the oven to 200C/400F/Gas 6. Butter the pheasant breasts and then wrap in the bacon. Place in an ovenproof dish (so that they aren't too cramped together) and then pop in the oven for 25 ...

Sometime during the low-fat health craze of the 1990s, chicken breasts overtook chicken legs ... and you'll have the base for many delicious recipes. F&W's guide to chicken legs has recipes ...