Emeril prepared this chicken cordon bleu recipe from his new book, "Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Southern-Style Pan-Fried Catfish.
Roasted chicken gives this main-course salad plenty of protein, and the chunks of sweet potatoes and shallots are full of potassium. The vinaigrette, made by deglazing the pan with cider vinegar and whisking it together with olive oil, brings the flavors together.
A quick-and-easy Italian classic, chicken piccata gets its distinctive flavor from the capers, lemon juice, white wine, and parsley that are added to the sizzling meat at the last minute. This recipe is courtesy of Mark Strausman, chef and owner of Campagna in New York City.
Marinating the chicken breasts in the eggs for a long time will help to keep them moist and tender during cooking. Serve this dish with spaghetti pomodoro and a side of spinach with lemon.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Susan Sugarman, senior food editor of Martha Stewart Living, likes to prepare a simple Vietnamese chicken salad using savoy or Chinese cabbage and thinly sliced poached chicken. The salad's distinctive flavor comes from a combination of mint, cilantro, Vietnamese fish sauce, and roasted peanuts.
Encourage kids to assemble their own meal at the table by presenting the aromatic broth, noodles, vegetables, and garnishes for this flavorful soup from Laurie David's "The Family Dinner" cookbook in individual serving bowls.
Photo credit: Maryellen Baker