|Fried Chicken: An American Story|
|by John T. Edge|
With Fried Chicken, acclaimed writer John T. Edge launches a series of unforgettable short books on selected icons of American food - the foods th...
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.
In a blender ... in refrigerator. Remove chicken from marinade and ... Easy clean-up: Arrange chicken on aluminum foil sprayed with olive oil. Serves 4.
Wash, peel and ... zip bag, marinate chicken, crushed garlic ... barbecue sauce or Italian dressing. Serve over baby greens, steamed rice or buttered noodles.
Marinate chicken breasts in Moore’s Teriyaki ... done when middle is opaque white. Place the chicken breasts on the submarine rolls and top as desired.
top of page