The Friday night meal was a classic meat-and-two-sides: baked split chicken breasts, suitably herbed and gently roasted; plus spiced cubed Yukon gold potatoes along with roasted broccoli florets. The bonus of Alabama great white sauce made the chicken sexier, and just a nudge naughtier. It seemed a bit grand but it has been a full couple of weeks and now that Beau is here for a spring break visit, it's time for some great food at mealtime.
Cooking guidance from "Baked Split Chicken Breast," from Prospective Phd on AllRecipes.com. [Updated 13 February 2023]
"Alabama Great White Sauce" (p. 362), in Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003.
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