This just might be the ultimate deep-dish chicken pot pie. Lots of veggies and fresh herbs go into the tasty, creamy filling, and an impressive lattice crust makes the pie as picture-perfect as it is delicious.
This vegetarian riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. Roasted pepitas and hearty baby kale add texture and crunch.
These chicken hot dogs are a fresh, spicy and a totally reinvented way to enjoy an old classic. In this class, Maneet will teach us how to use some different herbs and spices to freshen up a hot dog.
Food blogger Bev Weidner puts the spotlight on the sauce when making her Peanut Chicken Tostadas. A blend of peanut butter, lime juice, coconut milk, and herbs adds a beautiful drizzle of flavor right on top of the tostadas.
Bruschetta for dinner is a dream come true — now without all the bread. In this class, Kelly Senyei will teach us how to cook perfectly tender chicken breasts and make them the base for a fresh tomato and herb topping.
Using a rotisserie chicken develops a deep, flavorful broth with minimal effort. The bones and skin are removed and used as a base for the broth, while the meat is hand-shredded, then added later with chewy egg noodles, aromatics and lots of fresh herbs.