Deviled chicken was one of my mom’s standbys. Chicken parts were smeared with Dijon-style mustard and broiled. It made for delicious skin, but the meat didn’t have much flavor. My modern-day makeover ...

Breaded chicken cutlet, or schnitzel, as it’s known in my house, is a family favorite, and I like it because it’s quick to prepare, stretches a little chicken a long way, and makes for a versatile ...

This recipe dishes up all the crave-ability of crispy-coated chicken without the greasy downside of frying (health- or mess-wise), and it does so with layer upon layer of bold flavor, both on the ...

1. Using meat mallet, pound chicken in resealable plastic bag to ⅓- to ½-inch thickness. 2. In a large bowl, whisk eggs, parsley, and 2 teaspoons Dijon mustard. Place chicken in egg mixture; turn to ...

Some days you just want dinner to be simple, warm and reliable. Chicken tends to be the go to choice because it cooks quickly ...

Personal Chef, Lisa Glickman shows us how to make her Crispy Panko Chicken and Tomato, Basil & Mozzarella Salad. For more on Lisa and many more of her recipes, CLICK HERE. Line a baking sheet with ...