By KimmieCat on February 26, 2012
"from Williams-Sonoma Bride & Groom Cookbook. When I made it, I had to adjust the cooking time, so I made a change from the original recipe to adjust the cooking time depending on the thickness of the chicken. Tools needed: large saute pan, boning knife, mallet or small frying pan, tongs, parchment/wax paper, and foil."
Serving Size: 1 (294 g)
Servings Per Recipe: 4