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magazine chicken scaloppine with hazelnut cream sauce
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(18)
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The sauce packs a great hazelnut crunch, and Madeira's nutty flavors bring it all together.
2.7
(2.71)
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This velvety chimichurri riff combines the sauce’s signature acidity and herbaceousness with yogurt’s mellow tang for a versatile two-in-one marinade and good-on-everything condiment.
5.0
(4.76)
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The scallion-ginger oil served alongside the chicken and rice puts this recipe over the top.
4.3
(4.29)
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Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.
4.6
(4.6)
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Turn classic chicken piccata into a salad by using the lemon-and-caper-spiked pan sauce as the base for a warm vinaigrette.
4.5
(4.45)
3.5
(3.5)
Easy
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Rendered chicken fat forms a flavorful base for the pan sauce that doubles as a punchy, tangy vinaigrette in this one-pan dinner.
5.0
(5)
Easy
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With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner.
5.0
(4.76)
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We’re huge fans of Cutty’s in Boston from husband and wife team Rachel and Charles Kelsey. And we’re especially fond of their spicy chicken sandwich recipe made with NEW Heinz® Mayonnaise.The chicken gets a kick of heat from an overnight brine and is then grilled and stacked atop Heinz® Mayonnaise slathered pain de mie and finished with housemade dill pickles, cheddar cheese, and shredded iceberg. Now THAT’s a chicken sando!
5.0
(5)
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5.0
(5)
