When I first got married, I received a cookbook with recipes for two. Sixteen years, four moves and three children later, the cookbook has long since disappeared. But I recall the one standout chicken dish I made from it on a regular basis. The trick was to first coat the chicken breast with a butter/mustard mixture and then smother it in breadcrumbs and Parmesan cheese. I'm sure the breadcrumbs were from a cardboard container and the Parmesan, too, but the result was a moist, oh-so tender breast. Couldn't this same technique be used to create … [Read more...]