|Katri Hilden, ed|
|Pages/Publication Date:||320 / 2010|
Celebrating the versatility and economy of chicken as the basis for nutritious and satisfying meals, this treasury collects hundreds of dishes featuring poached, baked, sautéed, grilled, stir-fried, or roasted chicken. The more than 200 recipes, most of which are illustrated with large color photos, are arranged into nine sections—from Snacks and Salads to Roasts and Picnics—and flagged for low-fat and quick meals. Here you'll find Buffalo Chicken Wings and Grilled Chicken Skewers with Mango, Slow Cooker Lemon Garlic Chicken and Thai-Style Chicken Noodle Soup, Chicken Breasts with Goat's Cheese and a Penne Salad with Chicken and Asparagus.