|The Artful Chicken|
|by Arnaud Linda|
"Poultry is for the cook what canvas is for the painter. It is served to us boiled, roasted, fried, hot or cold, whole or in pieces, with or witho...
1 - 10 of 2,470 for chicken breast
Cut whole breasts into two halves. Place chicken between sheets of ... until remaining pieces are cooked. Serve hot with lemon quarters. Makes 6 servings.
Cut 4 rectangles ... olive oil. Place chicken in center; brush ... for about 50-60 minutes (this depends on the size of each chicken piece). 4 Servings.
In a heavy ... and garlic. Add chicken breasts and brown lightly. ... sauce. Garnish with chopped parsley. Makes 8 Servings, 1 chicken breast per serving.
Sauté the sausage ... reaches 350°F. Split chicken breasts and pound with ... minutes of cooking, can be put on the hot grill as an excellent accompaniment to this dish.
Wash chicken, trim fat ... dry. Place chicken breasts, one at ... desired, to add color, and a sprig of fresh parsley can be tucked under the lemon wedges.
Artichokes are one ... potatoes. Season the chicken breasts lightly with salt ... tossed with buttered bread crumbs and minced fresh parsley. Omit potatoes.
Peel the zest ... bag and marinate chicken for 45-90 minutes. ... Parmesan cheese and heat briefly in toaster oven before serving topped with pasta sauce.
Prepare 4 12 ... foil. Place each chicken breast on center of ... frozen to pack up and stash in a cooler. Place packets in zipper bags to avoid spills.
Wash, peel and ... zip bag, marinate chicken, crushed garlic ... barbecue sauce or Italian dressing. Serve over baby greens, steamed rice or buttered noodles.
In a blender ... in refrigerator. Remove chicken from marinade and ... Easy clean-up: Arrange chicken on aluminum foil sprayed with olive oil. Serves 4.
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