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I am Tosk[_2_]

In article >,
says...
>
> I need to cook for six adults tomorrow night. All will eat mostly anything,
> no picky eaters. I want to cook some boneless chicken breasts. I was
> thinking of browning, then making a gravy. Potatos, and vegetable.
>
> But, I would like to go a little different.
>
>
> My SIL mentioned she had eaten chicken francais and liked it. I have
> downloaded a recipe from epicurious.com and it looks easy.
>
> I want to keep it simple. I saw Chef Ramsey cook puffin breasts yesterday
> in an exotic marinade. He cooked them on the grill. Thing was, he stabbed
> a hole in the breast long way through, then pushed a sprig of fresh rosemary
> in, stick end first. After grilling, he pulled it out stick end first so as
> not to break off the pieces. Might try that, too.
>
> The chicken francais recipe looks a bit bland, with just a little bit of
> seasoning. Do you think I would complicate it by adding spices, or should I
> keep the original taste and foundation of the recipe.
>
> Other easy chicken recipes of this type welcomed, too.
>
> TIA
>
> Steve

Well, it's not the kind of posh dish I generally see here but my wife has been
making boneless breast for ever. She hates bone in chicken so it's what we eat.
It is always perfect, tender, and juicy every time. My daughter and I love it
and both of us are dark meat types generally..

I just went to get the scoop on the recipe, here it is, it is for about 3-4
breasts:

1. Take three large or four smaller thawed breasts. Split them if they are not
already split into single breasts. Oh, take that little white line of tissue
out that is in between the two breasts. You will be using an 8x11 inch glass
baking pan just big enough for your meat. My wife says the breasts should be
touching to cook properly, but not the sides of the pan. She noted while
relaying the recipe to me, that this is important.

2.Rinse and pat the breasts if you wish, then cover (both sides) in bread
crumbs. Seasoned are better but not necessary. My wife used to use egg dip, but
if you leave the breasts moist, it's not necessary and doesn't seem to effect
the outcome.

3. Sprinkle liberally (both sides) with Good Seasons Italian Salad Dressing
mix, the stuff that comes in a packet in the salad dressing isle. The packets
we have came in a box and are .7 oz., she will use about a half packet for this
recipe. Note that you use it again in step 5.

4. Take a glass baking pan and apply grease or no stick spray. Place the
breasts in the pan, smooth side down and move them together cozy.

5. Sprinkle some more of the Good Seasons Italian salad dressing mix over the
top.

6. Using a teaspoon or similar, drizzle about a quarter cup (not quite a
quarter) melted butter or substitute over the top of the breasts.

7. Preheat oven to 425 and bake uncovered for 24 minutes.

8. Serve and enjoy.

I know this isn't as fancy as most of the recipes I am sure you will get, but
easy, hearty, and very good despite it's simplicity..

Scotty
--
Can I haz Cheezeburger?