Fine, go ahead and laugh at me. For years I’ve been trying to perfect my technique for roasting chicken breasts so they’re perfectly flavored, moist and have a wonderful crispy skin. I’ve marinated, rubbed, purchased roasting pans, fussed with tenting half-way though, I’ve pan-seared, baked at high-temp then low and baked at low temp then […]Continue Reading "Perfectly Browned Butter-Braised Roast Chicken Breast" →
baked chicken breast
Read articles & recipes from the Chef Apprentice School of the Arts.