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1/1 Photo of Chicken Stuffed W/ Sun-Dried Tomatoes & Goat Cheese
This is from another Rose Reisman book. It's very good. The recipe calls for Chicken supreme with skin on for presentation but not to be eaten, and the wing still attached. I however, just a used a boneless chicken breast without skin for cost and convenience. Still great. I also topped the breast with the leftover stuffing before I baked it for a little extra flavor.
Units: US | Metric
Serving Size: 1 (168 g)
Servings Per Recipe: 4