go to page 2   

Chicken main page

Moroccan spiced chicken breasts
Nasi goreng
Oriental chicken
Oven barbecued chicken
Oven-baked chicken wings
Parmesan and basil chicken salad
Phyllo wrapped chicken with mexican pesto
Rosemary chicken salad
Rollatines of chicken
Rosemary-roasted chicken with potatoes and fennel
Sauteed chicken breasts with mustard sauce
Seasoned flour and spices for fried chicken
Seared chicken breast with red onion vinaigrette
Sesame chicken
Sherried chicken thighs
Southern fried chicken
Spicy peanut chicken
Spicy coriander chicken salad
Stir-fried chicken and cashew nuts
Stir-fried chicken thighs
Stuffed chicken breasts
Stuffed chicken legs
Tarragon roasted chicken
Tandoori chicken
Thai Chicken with rice and chili-ginger sauce

go to page 2   

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: 4

4 boneless chicken breasts
1/2 teaspoon minced garlic
1 teaspoon vinegar
1 teaspoon olive oil
2 teaspoons maple syrup
2 teaspoons soy sauce

Sprinkle breast with salt and pepper. Blend soy sauce, maple syrup, oil, vinegar and garlic.
Add breasts and coat them with the marinade.
Arrange skin side up, cover with plastic and let stand until ready to use. Preheat broiler to high.
Arrange chicken skin side down under broiler 6 inches from heat. Cook 5 minutes, then turn and cook 2 minutes more.
Shift pan to lower rack and continue baking another 5 minutes. Turn and continue baking until fully cooked.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.