Featured Cookbook

ORDER/INFO

1. Baked Herb Chicken Breasts

2. Jamaican Jerk Chicken

3. Skillet Chicken and Sweet Potatoes

Book Description

With people seeking leaner, healthier meals, this book comes at the height of chicken's popularity and is the largest collection of chicken recipes ever published. They come from all over the US and the world, delighting family and friends with new taste sensations and variations on favorite dishes. Over 100 color photographs show many of the mouth-watering dishes and meals at their tempting best. The wealth of chicken recipes in this incredible collection puts every imaginable chicken dish at ...

... (more)

2001 Chicken Recipes

Authors: Gregg R. Gillespie

Date:

ISBN: 1579120709

Publisher: Black Dog & Leventhal Publishers

Hardcover

ORDER/INFO

Servings: 4

• 4 boneless, skinless, chicken breast halves

• 2 teaspoons olive oil

• 6 tablespoons white wine

• 1/4 cup fresh lemon juice

• 2 teaspoons crushed dried tarragon

• 2 teaspoons crushed dried basil

• 1 teaspoon hot red pepper flakes

1. Position a rack at the center of the oven and preheat to 350 degrees F.

2. Pat the chicken dry using paper towels. Place the chicken between a double thickness of waxed paper and using a kitchen mallet, pound to a thickness of 1/4 inch. Brush each chicken breast lightly with olive oil. Place the chicken into a shallow baking pan in a single layer.

3. In a small bowl, combine the wine, lemon juice, tarragon, basil, and red pepper flakes and pour this mixture over the chicken.

4. Turn several times to coat, cover and bake until the chicken is fork tender cooked through, 25 to 30 minutes. Remove from the oven and serve hot.

More From This Book:

1. Baked Herb Chicken Breasts

2. Jamaican Jerk Chicken

3. Skillet Chicken and Sweet Potatoes

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2009 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact