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Preheat the oven to 450 degrees. Bring 1 ½ cups water to a boil with ¼ teaspoon salt. Butterfly the chicken breasts. In other words, with your hand on top of the breast, slice it carefully in ...
Serves: 4 / Prep time: 10 minutes / Total time: 45 minutes ½ tablespoon olive oil. ½ pound chicken breast, cut into 1-inch pieces. 3 cloves garlic, minced. 1 tablespoon freshly grated ginger. 1 ...
Drain the chicken, pick off the thyme and dredge in the seasoned flour. 3. In a large ovenproof nonstick skillet, melt the butter in the oil. Add the chicken and cook over high heat until browned, about 5 minutes. Turn and cook for 2 minutes longer. Transfer the chicken to the oven and roast until white throughout, 5 minutes. 4.
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Recipes for pan-roasted chicken breasts, and almond-crusted chicken breasts with wilted spinach. Featuring an Equipment Corner covering traditional skillets and quick tips for carving whole chicken. 77
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
1. Preheat the oven to 350°. In a spice grinder, grind the star anise pods and black peppercorns to a powder. Transfer the powder to a small bowl and stir in the sugar, cinnamon and cardamom.
1. Preheat the oven to 450°. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden.