brendaziz
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Not in the DCB, I hope?? But that's a good idea...on a sheet pan or something other than a stone. Might have to try that.cookingwithdot said:I always cook it with the cover off, but I don't like how pale and "not cooked" it looks at the end, so I pop it under the broiler for about 4 mins! Crispy & crunchy & yummy skin!
You will need boneless, skinless chicken breasts, olive oil, garlic, Italian seasoning, salt, pepper, and your choice of vegetables such as bell peppers, onions, and zucchini.
You will need a large skillet or sauté pan, a sharp knife, cutting board, measuring spoons, and tongs.
Before cooking, you will need to pound the chicken breasts to an even thickness for even cooking. You can do this by placing the chicken in a Ziploc bag and using a meat mallet or heavy pan to gently pound the chicken until it is an even thickness.
Yes, you can use frozen chicken, but it will take longer to cook. It is recommended to fully thaw the chicken before cooking for best results.
The chicken will take approximately 30 minutes to cook, as stated in the recipe. However, cooking time may vary depending on the thickness of the chicken and the type of vegetables used.