Chicken

Chicken breasts marinated in bottled Italian dressing and baked right in it, with an optional Parmesan top.

Chicken strips coated in mayo and Dijon, shaken in crushed barbecue chips and baked until crunchy and golden.

Chicken, drained pineapple, toasted pecans, celery and basil in a lemon mayo dressing, served cold on croissants.

Cheese tortellini in a garlic Parmesan cream sauce, topped with golden pan-cooked chicken slices.

Thin chicken breast cutlets breaded with garlic, parsley and cheese crumbs and pan-fried in olive oil until crisp and golden.

Chicken tenderloins tossed in a Dijon, whole grain mustard and honey glaze and baked on one sheet pan in 15 minutes.

Seasoned chicken breasts baked on marinara with cherry tomatoes and basil, finished with broiled mozzarella.

Chicken slow cooked in salsa with tomatoes, black beans, corn and taco seasoning, then shredded for rice bowls, tacos and burritos.

Ensalada de pollo: shredded chicken, potatoes, carrots, peas and corn in a creamy lime dressing, chilled and served on tostadas.

Chicken thighs tossed in a quick homemade teriyaki sauce, grilled with charred edges and finished with a clean drizzle of sauce.