The Perdue Chicken Cookbook

MAIN DISH RECIPES

RECIPES WITH CHICKEN BREASTS

Unlike women, chickens have only one breast. A single serving would usually

be a breast half.

The recipes that follow will refer to "breasts" and "breast halves." A

cutlet is a breast half (or thigh) that is both skinless and boneless and

sometimes has been pounded to flatten. A scaloppine is a cutlet sliced

almost in half lengthwise and then opened, like the wings of a butterfly or

a thin slice from a large roaster breast. To save time, look for chicken

scaloppine which have already been made for you: the Perdue thin-sliced Oven

Stuffer Roaster Breasts are ready-made scaloppine.

The recipes will also specify whether to use a chicken breast or a roaster

breast. You can interchange them, but the results will be different. A

roaster has a more intense flavor and is juicier. It's also bigger, and

requires longer cooking.

BAKED BREASTS WITH CHEESE Serves 4

When the Perdue Oven Stuffer Roasters and Roaster Parts first came out,

Frank used to have recipe cards put in each one because it was a new product

and most people didn't know how they should be cooked. The practice was

discontinued once Roasters became well-known. The woman in charge of

distributing recipes told me that sometimes the recipes on the cards became

family favorites, and when a person lost one of the family favorite cards,

he or she would actually take the trouble to write to Frank for a

replacement. I asked how often this happens and learned that over the

years, Frank has received thousands of letters requesting replacement cards.

This is one of the recipes that people have asked for over and over again.

tablespoons butter or margarine, divided

roaster boneless breast

salt and ground pepper to taste

scallions, thinly sliced

tablespoon fresh chopped parsley

and 1/2 teaspoons fresh thyme or 1/2 teaspoon dried

/2 cup chicken broth

tablespoons dry white wine

/4 cup grated Swiss cheese

tablespoons grated Parmesan cheese

tablespoons bread crumbs

Preheat oven to 375F. Lightly butter a shallow baking dish. Place chicken

in baking dish and sprinkle with salt, pepper, scallions, parsley, and

thyme. In a measuring cup combine broth and wine and pour over chicken.

Cover and bake 20 minutes. In a small bowl combine cheeses and bread

crumbs. Remove chicken from oven and sprinkle with cheese mixture. Dot

with remaining butter and place under broiler until cheese is melted and

golden.

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