In article >, Arcfus Barcwincle > wrote:
>On Thu, 18 Nov 2004 23:47:16 GMT, "Kswck" > wrote:
>
>
>>Use a very shallow pan and turn them over-pouring off the fat, midway
>>through.
>
>Do you mean pour the fat out of the pan? There's none on the chicken.
>I probably should have specified that I'm talking about boneless
>skinless.

And tasteless. ;-)

Cheers, Phred.

--
LID