Once more I was guilty of a suppertime indulgence, this Thursday past, of a somewhat basic meal that I am drawn to because of its simplicity but also its guaranteed satisfaction: baked herbed split chicken breasts, this time with roasted broccoli and roasted spiced potatoes...and the bonus of Alabama great white sauce.
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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