Roast chicken toast from This Will Make It Taste Good: A New Path to Simple Cooking (page 29) by Vivian Howard

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Notes about this recipe

  • Eat Your Books

    Can substitute ciabatta bread or rustic bread of your choice for sourdough bread.

  • Soulkitchenjen on February 27, 2023

    I got spooked by how weird the top the toast looked. I put it under the broiler. Completely unnecessary. This was delicious, barring my misstep.

  • lizbot2000 on July 12, 2021

    To be honest I just used regular old sliced sourdough sandwich bread (the medium-nice kind that's pretty firm). It looked super gross and mushy but it turned out it was mushy on one side and crisp on the other, and when I put the bread back in the oven after taking the chicken off it became a weird perfect toast (that still looked gross but tasted awesome!). I tore it up and made basically a bread salad with the arugula, LGD, and chicken. It was great!

  • SheilaS on March 21, 2021

    The very idea of roasting chicken on a bread "pillow" with the intention of consuming the dripping laden bread seemed extremely naughty but the flavors are excellent. The warm chicken picked up the herb flavors nicely but I found the slab-o-toast awkward to eat as it was VERY crunchy on the bottom. 50 minutes in a 400°F oven will do that but my choice of bread could have contributed, too.

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