By Quentin Erickson
The venerable and versatile chicken breast can be grilled, broiled, baked, roasted, and pan fried. It can be flattened, breaded, rolled and stuffed. It can be cooked skin on or skin off, and if you leave the skin on, butter, herbs and spices can be loaded underneath the skin. The Only Chicken Breasts interactive cookbook includes recipes such as oven baked Blue Cheese Chicken Breasts, flattened Spinach Stuffed Chicken Breasts, stove top Cream and Brandy Chicken Breasts, and slow cooker Creole Sauce Chicken Breasts.
Be sure to check out the other Entrée Press interactive cookbook titles available through eCompass™ the fulfillment division owned and operated by Lisa Loucks Christenson Publishing, LLC.