Delmonico's Deviled Chicken
This ia an adaptation from The Fannie Farmer Cookbook, which is a surprisingly good cookbook, with an introduction by James Beard. (YES, THAT James Beard who the best restaurant awards are named for!) It's a good weeknight dinner when you have the time to make it. Pictured here is golden rice (leftovers from a ricecooker last night) and a Spinach Cheese bake which I also published.
Delmonico's Deviled Chicken
This ia an adaptation from The Fannie Farmer Cookbook, which is a surprisingly good cookbook, with an introduction by James Beard. (YES, THAT James Beard who the best restaurant awards are named for!) It's a good weeknight dinner when you have the time to make it. Pictured here is golden rice (leftovers from a ricecooker last night) and a Spinach Cheese bake which I also published.
Cooking Instructions
- 1
Preheat oven to 350 degrees. Mix all ingredients but the Chicken and breadcrumbs in a bowl.
- 2
Rub and cover the chicken breasts with the wet ingredients, and put the coated chicken breasts in a shallow baking pan. Sprinkle the breasts with bread crumbs, and bake the chicken breasts for 40 minutes, until the temp is 170 degrees.
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