Craving that delicious, cheesy chicken dish from Longhorn Steakhouse? Now you can recreate it at home with this incredible ...

Credit: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen Once you've cooked your chicken breasts to perfection, the sauce possibilities are endless. We've included ...

Parmesan 2 cups Nutmeg 1 pinch Salt 1 tsp Pepper 1 tsp Instructions: 1. Sweat the shallots in butter, no color 2. Add Chardonnay and reduce low heat by 5 mins 3. Add heavy cream and bring to boil 4.

To honor the late Dianne Byers, we will continue to run previous editions of her “Cooking with Dianne” column as part of our ...

Start by preheating your oven to 180C on the fan setting. Cover your chicken with a blend of olive oil, garlic peri-peri sauce, paprika, oregano, cumin, lemon juice, salt, and pepper. Set it to ...

Meanwhile, light a grill. Brush the chicken with oil and season with salt and black pepper. Grill over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer ...

Add 4 chicken pieces and cook untilgolden brown and cooked through, turning halfway, 6 to 8 minutes. Transfer the breasts to a servingplatter and season with salt. Repeat with the remaining chicken.

Remove the chicken to a board, slice 1cm/½in thick, and serve with the wedges, corn and slaw. Delicious with tomato ketchup for dipping.