|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...
Results 11 - 20 of 244 for chicken fillet
Cook chicken fillets as directed. To ... by layering first the romaine then the cabbage, almonds, chicken and dressing. This should make 3 or 4 salads.
In a jar, ... hour. Pound the chicken breast with a ... slices. Toss to mix well. Remove dressing from refrigerator and pour over entire salad. Toss and serve.
Add oil to ... on another. Coat chicken with mustard and ... mixture and cook. Turn up heat and turn breasts every couple of minutes until brown and done.
Drain mushrooms, reserve ... and skin from chicken breasts; fold chicken ... Uncover; bake for 10 minutes longer. May be served with rice pilaf, if desired.
Bake or grill chicken breasts until tender. Mix remaining ingredients and brush on during last 3 to 5 minutes of cooking.
Dredge chicken in flour that ... sliced thin, to pan drippings. Cook until heated through. Pour over chicken and sprinkle with 2 tablespoons chopped parsley.
Preheat oven to ... baking sheet. Dip fillets in melted butter, ... Parmesan cheese mixture. Place on foil. Bake 15 to 20 minutes or until golden brown.
Pound breasts with meat mallet until very flat (about 1/4 inch thick). Season with garlic powder, salt and pepper. Roll in cracker crumbs. Fry in hot ...
Clean, de-fat and slice the chicken breasts into long ... oven allow to cool somewhat and serve with garlic toasted French bread. Makes about 4 servings.
Put all ingredients ... and pestle. Cut chicken into thin strips. ... recipe is best made just before serving and my family enjoys it with boiled rice.
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