Chef Anne Burrell serves up a restaurant-quality chicken dinner with an asparagus salad and a zesty lemon vinaigrette Watch #WorstCooks, Sundays at 8...
Tiffany Derry teaches her recruits how to butterfly a chicken breast before quickly cooking it on a grill pan and topping it with a fresh, zesty salad...
Tyler shallow fries pounded, breaded chicken breasts to a beautiful golden brown and serves them with a crispy salad with a creamy homemade dressing! ...
Geoffrey infuses clarified butter with rosemary to add even more flavor to this delicious chicken dish, and an arugula salad drizzled with a sour crea...
Rach uses chicken pounded very thin instead of crust for her gluten-free Mexican "Pizzas." GET THE RECIPE: Mexican Chicken "Pizzas"
Rach layers a garlic bread-seasoned chicken paillard with the Italian flavors of a muffaletta sammy—minus the carbs.
A rich apple butter sauce coats chicken breasts pounded thin (paillard)—paired with a crisp arugula salad and sweet figs.
Frozen puff pastry instead of a from-scratch crust speeds up this version of the classic comfort food.
A spicy chicken paillard is cooled down and topped by a crisp, refreshing salad tempered with blue cheese crumbles.
To cook this lean cut faster without drying it out, follow Rach's 3 simple steps. (Why hello there, perfectly juicy chicken!) For more follow the hash...
