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Old 04-02-2006, 08:13 PM   #21
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
An easy preparation that comes off as somewhat exotic is to place a pierced lemon and a broken up head of garlic in the cavity of the bird (you can leave the garlic unpeeled). Roast as you normally would. I like to serve it with middle eastern side dishes -- couscous and taboule are super easy to make, cucumber in yogurt as a salad, pita bread, olives, etc. The garlic and lemon give the bird a slightly exotic flavor without it being extreme.
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Old 04-03-2006, 11:16 AM   #22
Senior Cook
Join Date: Mar 2006
Location: Kansas City
Posts: 384
chicken sandwich

My husband and I love this recipe. Marinate boneless skinless
chicken breast in hot wing sauce any brand will work for at least 4 hours overnight is better. Grill the chicken breast almost all the way done,
take the breast cut against the grain is 3/8" to 1/2" slices, grease
a casserole pan add the chicken and more hot wing sauce. cover with
swiss cheese and bake 375 for about 5-8 mins. Place on onion buns with onions, a tomatoe and either ranch or blue cheese dressing.

Very good
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