Jazzing up baked chicken breasts
Ken Knecht wrote:
> Whan I bake skinless chicken breasts, it is usually as they come from the
> package. Not bad, but how can I easily make them a bit more flavorful?
> What's your favorite method? I am not fond of spicy food - chile, etc.
>
>
> --
> I got used to my arthritis
> To my denture I'm resigned
> I can manage my bifocals
> But Lord I miss my mind
I like to slit them and stuff them with a little something.
Prosciutto, spread with a good mustard and basil leaves, rolled up an
inserted into the breast is one of my favorites. Dip into an egg
wash and seasoned crumbs.
Jessica
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