Chicken Breast Dinner Recipe With a Side of Salad
Source: New York Times
Wherever the cook extraordinaire Yewande Komolafe goes, I will absolutely follow — even if it’s to boneless, skinless chicken breasts. Normally I’d prefer literally any other part of the bird (thigh, drumstick, wing, neck, liver, giblets, tail or feet), but I know from experience that Yewande works magic with everything she touches. And that includes the meek and mild chicken breast.I’m thinking of her ginger…
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