With the weather warming up, it’s always nice to move some of the cooking outside to both take advantage of the beautiful weather outside, and keep some of the heat out of the kitchen. I’ve been a fan of Melissa Clark, who writes for the New York Times Cooking section, and when I ran across a recipe from her for a grilled roast chicken, I had to check it out! And it might be one of the easiest, tastiest, and most moist chickens we’ve ever had….
Chicken is a popular dish in our house. It’s a healthy option and it’s easy to cook. Plus it’s one of the hubs’ favorite. Especially if it’s breadcrumb coated and served with broccoli. I’m always on the lookout for a good new chicken recipe, and I pulled one from Cooking Light that might be our new favorite. It’s super easy to make, stays really moist, and tastes amazing. Seriously. So good.
As much as I love chicken fingers, one of the annoying things about them is having to bread all those little pieces. It usually means a few dirty bowls and sticky fingers covered in egg white and breadcrumbs. But this recipe uses thin-sliced chicken breasts, which means you only have four things to dip and bread. Way faster and way easier.