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For those who want just enough for dinner, just breast meat, no leftovers--a succulent way to roast a chicken breast and have some stuffing too. From Chicago's Cafe Matou. Think of the panade as a base--be creative--add what you like. Note: If you can't get whole breasts, buy two chickens, bone out the whole breast, keeping the skin in tact, and use the balance of the birds for fricasees, stock, or whatever.
Units: US | Metric
Serving Size: 1 (218 g)
Servings Per Recipe: 4