To make sure that the breasts cook at the same rate, purchase two similarly sized whole breasts (not split breasts) with skins fully intact. Whole chicken breasts weighing about 1 1/2 pounds work best because they require a cooking time long enough to ensure that the skin will brown and crisp nicely. If you do not own a broiler pan, use a roasting pan fitted with a flat wire rack. This recipe can easily be increased by 50 or 100 percent. If you do increase it, just make certain not to crowd the chicken breasts on the broiler pan, which can impede the browning and crisping of the skin.
- garlic
- rosemary
- lemon zest
- vegetable oil
basic chicken salad mix
- mayo
- lemon juice
- black pepper
- cooked chicken
- celery
- flour
- garlic powder
- butter
- honey
- lemon juice
- soy sauce
- ground ginger
It’s hard to make this look good, but it is extremely tasty. The trick is not to let the outside get too dark before the chicken is done.
- boneless & skinless chicken breasts
- unsalted butter
- Dijon mustard
- coarsely ground pecans
- crushed saltine crackers
- sour cream
- Dijon mustard
- * 4 tablespoons canola or extra virgin olive oil
- * 1 tablespoon chopped fresh ginger
- * 3–4 tablespoons soy sauce
- uncooked elbow macaroni
- mayonnaise
- sour cream
- milk
- paprika
- any flavor ramen noodles
- oil
- salsa
- sour cream
- flour
- sugar
- lard or butter
- eggs
- baking powder
- milk
- vanilla extract
- salt
- percent milk
- beaten eggs
- sugar substitute
- espresso powder or instant decaf coffee
- vanilla extract
- ground cinnamon for garnish
- any flavor ramen noodles
- oil
- salsa
- sour cream