Bored with bland breasts? Today's food article - with terrific and hilarious illustration by NJ artist Dan Garrow - gives some ideas of what to do to spice up chicken.
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News Journal food editor Patricia Talorico dishes about dining, shares cooking experiences and offers scoops on the local and national culinary scene. The Food DOGs (Dining Out Guys) Peter Bothum, Jeff Gentry and Andre Smith give you the "Regular Guy" perspective. Reader Mail questions are posted every Friday. You ask. We answer. Feel free to email Patricia.
2 comments:
I no longer pound boneless chicken breasts because I think it changes the texture too much. Instead I place the pice of chicken on the palm of my hand, use a REALLY sharp knife, and slice it horizontally. I cannot claim credit for this - I first saw it done by Giada diLaurentis!
This also makes the chicken go a lot further.
groan-- piece, not "pice"
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