I did two more chicken breasts last night. Took nickrey's advice and reduced the cooking time to about 2 hours. Much more juicy. Breasts were pounded (I did a lot better this time lol) and stuffed with provolone, spinach and salami. One breast, after chilling, will be put in the freezer for future dinner.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
I did two more chicken breasts last night. Took nickrey's advice and reduced the cooking time to about 2 hours. Breasts were pounded (I did a lot better this time lol) and stuffed with provolone, spinach and salami. One breast, after chilling, will be put in the freezer for future dinner.
-
Similar Content
-
- 2,084 replies
- 242,308 views
-
- 158 replies
- 36,287 views
-
- 9 replies
- 586 views
-
- 33 replies
- 1,991 views
-
- 511 replies
- 86,360 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
