Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
Kathi rolls taste divine & is a great Indian fast food. It is very popular in Pune. It is ideal for your tiffin box, picnics & parties. It works great as a snack or an entire meal. You can prepare this at home with minimum oil if you like. I love the way the streetRead More
Saltimbocca's name means to “jump in the mouth” with flavor It is a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with cheese and a slice of prosciutto
NYT Cooking: This roast chicken recipe puts all of the juices that normally collect at the bottom of the roasting pan (only to be discarded) to gloriously good use. The bird, which is stuffed with garlic, lemon and herbs, is placed on top of a pile of stale bread (all different kinds of breads work, including baguettes, country loaves and even pita) that's been drizzled with oliv...
This is a heavenly combination; I’m not sure what I like best, the subtly spiced spinach or the chicken They make a great combo When you add the rinsed spinach to the pan after cooking the chicken it will wilt in the liquid left on the leaves after washing, and it will deglaze the pan at the same time.