Recipe: Baked chicken breasts with portabello mushroom sauce
Baked chicken breasts with portobello mushroom sauceThe portobello mushroom sauce can be made a day ahead. Reader Wygnat, of West Palm Beach, recommends trying the sauce on veggies and beef.9 ounces. Read more on Sun-Sentinel
Recipes: Chicken Stuffed with Pepperoncini and Goat Cheese and more
4 bone-in, skin-on chicken breasts (about 2 pounds total). 1. Preheat oven to 425 degrees. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. With a paring knife, cut a 1-inch … Read more on The Seattle Times
This entry was posted by Sara on June 29, 2012 at 12:44 am, and is filed under Recipies. Follow any responses to this post through RSS 2.0.Responses are currently closed, but you can trackback from your own site.