This week I wanted to make something that can be used in
other recipes and is good to eat alone as well.
So I made some herb-roasted chicken cutlets (p. 393). This recipe was fairly simple but I didn’t have
some of the herbs it asked for so I just used a combination of random ones I could
find in my house, including some thyme, and some garlic powder because that
always goes well with chicken in my opinion.
The chicken turned out nice and moist and it was pretty quick to
cook. I will defiantly be using the
leftovers in some more of my meals this week.
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