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Chicken breasts

Explore 451 recipes, 5 galleries, 97 videos, and more

Chicken with Provencal Vegetables

Time:1 hour 10 mins
Other Ideas:
Main course, Tomatoes
Ingredients
  • 1 large zucchini (10 ounces), sliced 1/8 inch thick on the diagonal
  • 2 small tomatoes (6 ounces each), sliced 1/2 inch thick
  • 1 large onion (10 ounces), sliced 1/8 inch thick
  • 1/4 cup olive oil, divided
  • Coarse salt
  • 1 pound small potatoes, sliced 1/4 inch thick
  • 3 bone-in, skin-on chicken breast halves (2 1/2 pounds total), ribs removed
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Rolled Chicken Breasts with Almond-Mint Pesto and Zucchini

Ingredients
  • 1 ounce whole blanched almonds (about 1/4 cup)
  • Coarse salt and freshly ground pepper
  • 1 medium shallot, coarsely chopped
  • 1 1/4 cups loosely packed fresh mint
  • 1/2 cup finely grated pecorino cheese (about 1 ounce)
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 4 boneless, skinless chicken breast halves (about 6 ounces each)
  • Coarse salt and freshly ground pepper
  • Olive-oil cooking spray
  • 3 medium zucchini (about 6 ounces each), cut into 3-by-1/2-inch strips
  • 2 garlic cloves, smashed
  • 1 tablespoon red-wine vinegar
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Chicken Enchiladas with Creamy Green Sauce

Time:1 hour 55 mins
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Chicken Reuben

Time:15 mins
Ingredients
  • Reserved roasted chicken breast halves from Crispy Mustard Chicken with Carrots, deboned
  • 8 slices rye bread
  • 4 ounces sliced Swiss cheese
  • 1 pound (1 jar or package) sauerkraut, drained and squeezed dry (not rinsed)
  • 1/3 cup light mayonnaise
  • 2 tablespoons ketchup
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Cobb Salad

Ingredients
  • 3 slices bacon
  • 2 heads romaine lettuce, torn into bite-size pieces
  • 2 Poached Chicken Breasts, diced
  • 1 cup cherry tomatoes, cut into wedges
  • 4 large hard-cooked eggs, chopped
  • 3/4 cup crumbled blue cheese (3 ounces)
  • 1 avocado, halved, pitted, peeled, and diced
  • Mustard Vinaigrette
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Stir-Fried Vegetables and Chicken with Buckwheat Noodles

Ingredients
  • 1 packet of buckwheat noodles (to make about 2 cups when cooked)
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • 2 cloves garlic
  • 1/4 cup sliced ginger
  • 2 carrots, sliced thinly on an angle
  • 1 cup broccoli florets
  • 1 cup baby bok choy, sliced lengthwise
  • 1 cup sliced zucchini, cut on an angle
  • 3 scallions, sliced into 2-inch pieces on the bias
  • 1 tablespoon nama shoyu or wheat-free tamari
  • 1 cup snap peas
  • 2 chicken breasts, grilled and sliced
  • Fresh cilantro, for garnish
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Finished Cheesy Broccoli and Tortilla Soup Part 3

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Roast Chicken with Cauliflower and White Beans

Ingredients
  • 1 1/2 cups cauliflower florets
  • 1 teaspoon extra-virgin olive oil
  • 1 bone-in, skin-on chicken breast (about 10 ounces)
  • Coarse salt and ground pepper
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1 tablespoon finely grated Pecorino Romano or Parmesan
  • 1 1/4 teaspoons chopped fresh rosemary leaves
  • 1/2 cup cannellini beans, rinsed and drained (from a 15-ounce can)
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon red-pepper flakes
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Turnip and Parsnip Soup and Roast Chicken Breast

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