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This recipe is by Daniel Patterson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Without a bone to contend with, you'll be shoveling these in your mouth by the handful.
cooking.nytimes.com
Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan Here, there’s no pounding, breading or frying required The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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When it's cold outside, creamy pastas are the only thing that'll do.
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