Is that skin on or skin off?Chicken breasts wrapped in bacon
With skin off never liked it even when crispy! Sounds really nice, sure to impressIs that skin on or skin off?
I leave the skin on and coat it with a mixture of butter, olive oil, garlic paste (or mashed garlic), dried tarragon, lemon juice, pepper and salt. I cook it on a grille pan with water underneath. It goes in for 5 mins very hot, then covered with foil at 180 till nearly cooked, then foil off for 5 mins. The skin should be crisp.
I save the fat in the pan.
Oooh sounds lovely will give it a tryIs that skin on or skin off?
I leave the skin on and coat it with a mixture of butter, olive oil, garlic paste (or mashed garlic), dried tarragon, lemon juice, pepper and salt. I cook it on a grille pan with water underneath. It goes in for 5 mins very hot, then covered with foil at 180 till nearly cooked, then foil off for 5 mins. The skin should be crisp.
I save the fat in the pan.
I know they all sound fabOooh, can we all have dinner with you?
Thanks for that sounds goodBring the chicken out of the fridge in plenty of time, so that it comes up to room temperature, and dries. If you have taken the skin off(), brush lightly with oil, the coat liberally with lemon pepper.
Pan fry very gently, and the breasts will be succulent and delicious. Serve with salad or veg of your choice.
It's not phaffing, it's "Sorry, dear, I can't help with the window cleaning just now because ...."Must say how impressed you are with your culinary phaffing, @DeejayR that is a level of fiddlyness that I regard with awe. All that foil and timings and herbal alchemy...
It's not phaffing, it's "Sorry, dear, I can't help with the window cleaning just now because ...."
Ye liking that am spoiled for choice! Iv got a loaf in the oven bought in Holland &Barrett cost £5.00 think someone should have come and baked it for me at that price! Will let you know how the lurpack sits on it!!Liking your style.
Well I hope your Missus doesn't read the forum, or you'll be stuffed too!It's not phaffing, it's "Sorry, dear, I can't help with the window cleaning just now because ...."
Well my dinner party was a success and friends said they weren't as bloated as usual, that's the beauty of low carbs!Is that skin on or skin off?
I leave the skin on and coat it with a mixture of butter, olive oil, garlic paste (or mashed garlic), dried tarragon, lemon juice, pepper and salt. I cook it on a grille pan with water underneath. It goes in for 5 mins very hot, then covered with foil at 180 till nearly cooked, then foil off for 5 mins. The skin should be crisp.
I save the fat in the pan.
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