On this week’s episode of Allison’s Cooking Diary, we are making spinach artichoke stuffed chicken! A yummy, weeknight meal ...

Today we bake a whole chicken in a tandoor until it’s tender and juicy, packed with fresh vegetables! The heat creates a golden, crispy skin while keeping the inside full of flavor. A true rustic ...

A creamy spinach-artichoke filling tucks into pounded chicken breasts in this impressive yet comforting chicken roulade ...

An easy chicken recipe for two that won’t fail to impress. Serve with steamed new potatoes for a bigger meal. Preheat the oven to 190C/170C Fan/Gas 5. Turn the chicken breasts over so that the ...

Using a mallet or skillet pound chicken to about 1/4 inch thickness. Spread your dip onto the chicken breast then add your provolone. Roll your chicken as to enclose all elements inside.

Stuffed peppers were on the menu ... Place on the center rack and bake until the peppers are tender and the chicken mixture is cooked through, 40 to 45 minutes. 5. Remove the foil and discard.

Put the chicken breasts on a baking tray, drizzle with olive oil and bake in the oven for 10 minutes. In a small bowl, mix together the parsley, breadcrumbs, Parmesan and season with salt and ...

I liked to use the meat from a rotisserie chicken in these stuffed peppers ... Cover with foil and bake until the cheese has melted and the filling is warm, about 20 minutes.