Chicken Breast

Tandoori chicken gets its name from the clay oven (heated by wood or coal) it is traditionally cooked in—a tandoor—which bakes meat, fish, poultry, and bread at temperatures upward of 500°F. In our version, the chicken is broiled and the signature yogurt and spice marinade contains only ingredients that are readily available on supermarket shelves.

The following recipe uses whole chicken breasts with the "tenders" (fillet strips) still attached. Because some supermarkets remove the tenders and sell them separately, it is best to buy your chicken from a butcher. All is not lost, however, if you use chicken without the tenders ­ simply stuff the chicken breasts with basil and wrap with bacon as described below.

This recipe can be prepared in 45 minutes or less but may require additional sitting time.

Prepare this in a big, colorful casserole that can go straight from the oven to the table. Sautéed or boiled green beans would be nice alongside; uncork a bottle of Chardonnay to pour with dinner.

Just add steamed rice for a complete family-style Chinese dinner.

The aioli is quickly made by mixing garlic and tarragon into purchased mayonnaise.

This one-pot dish is delicious over couscous. What to drink: Wines with distinctive spice notes, such as Gewürztraminer or Syrah.

Suzanne Rushing of Cannon Beach, Oregon, writes: "On a recent trip to St. Louis, my husband and I went to Harvest restaurant twice because we were so impressed with the food. I would love to have the recipe for chef Stephen Gontram's wonderful chicken with garlic mashed potatoes and herb-roasted tomatoes." The clear olive broth, flavored with fennel, spinach, and olives, makes a delicious sauce for this dish of chicken, potatoes, and roasted tomatoes.

M'Eloise Waters of Yakima, Washington, writes: "Throughout the years, I have enjoyed so many 'R.S.V.P.' recipes, and now I have a request of my own: the chicken pasta from Spazzo Mediterranean Grill in Bellevue, Washington. It has fresh herbs, walnuts, almonds, and caramelized onions."

This southwestern version of fried chicken needs only two sides: purchased Mexican-style rice pilaf and a sauté of bell peppers and carrots. Flan with sliced kiwi would be a nice finish. Look for ancho chili powder in the spice section of your supermarket.

Executive chef Dan Swinney serves this terrific dish on a bed of sautéed fresh spinach.

"I came up with this recipe to make use of the immersion blender that I received as a gift," writes Heather Prudhon of Santa Clara, California. "It makes a good quantity of sauce and tastes great served over rice."

I leave the skin on the breasts so I can stuff the herbs and garlic underneath.

What to drink: Sauvignon Blanc or a dry rosé, such as a French Bandol.