The chicken breast has become a staple in our diets over the past two decades. It is easy to prepare, endlessly versatile, and always delicious. This book covers the gamut of flavour combinations and cooking approaches, from classics including White Wine Coq au Vin and party fare such as Goats Cheese and Basic Stuffed Chicken Breasts, to the easiest, no-fuss recipes like Chinese Chicken Salad and Grilled Balsamic Chicken Breasts. There are a total of nearly 350 winning recipes (51 totally new), along with lots of delicious sauces, marinades, relishes, salsas and vinaigrettes, and just-right recipe accompaniments like garlic mashed potatoes, apple slaw, thyme-scented couscous, pastas and wild rice.
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