Chicken baked with delicate herbs and breadcrumbs from The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks by Edna Lewis and Scott Peacock

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Notes about this recipe

  • TrishaCP on May 25, 2013

    This was a really delicious and fairly simple chicken dish. First, we did not use the stick of butter (!) the recipe called for- a few teaspoons of butter for flavor and olive oil was sufficient to keep the chicken tender. The dominant herb in the dish was the tarragon, which was fine for me as I love tarragon but be careful if you only enjoy that flavor in moderation.

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