Chicken Breasts: 116 New and Classic Recipes for the Fairest Part of the Fowl [Paperback]

Diane Rozas (Author)

Book Description

Publication Date: June 18, 1996

Tired of preparing chicken breasts in the same old way? Then Diane Rozas's succulent suggestions are for you. From Chicken Breasts Baked with Wild Mushrooms to Spicy Country-Fried Chicken Breasts and chicken enchiladas, the easy-to-follow recipes in Chicken Breasts add flair to the tastiest part of the bird.

Diane Rozas's clear, concise instructions help you prepare delectable dishes such as Szechwan Orange Chicken, Crispy Hazelnut Chicken, and Tarragon-Mustard Chicken Breasts with complete culinary confidence. Recipes are divided into sections by cooking techniques -- Sautes, Stir-Frying, Grilling and Broiling, Deep-Frying, Baking, and Poaching.

Chicken Breasts also offers a variety of complementary sauces, flavored butters, marinades, and ideas for side dishes as well as helpful advice on buying, boning, storing, and serving. As a special feature, there are suggestions, tips, and recipes from a dozen accomplished chefs and restaurateurs.

Dressed up or down, served as a simple dish for two or a gourmet feast for a crowd, low-cost, low-calorie, high-protein chicken breasts provide a quick, versatile, and delicious way to feed your flocks.

Editorial Reviews

From the Inside Flap

Tired of preparing chicken breasts in the same old way? Then Diane Rozas's succulent suggestions are for you. From Chicken Breasts Baked with Wild Mushrooms to Spicy Country-Fried Chicken Breasts and chicken enchiladas, the easy-to-follow recipes in Chicken Breasts add flair to the tastiest part of the bird.

Diane Rozas's clear, concise instructions help you prepare delectable dishes such as Szechwan Orange Chicken, Crispy Hazelnut Chicken, and Tarragon-Mustard Chicken Breasts with complete culinary confidence. Recipes are divided into sections by cooking techniques -- Sautes, Stir-Frying, Grilling and Broiling, Deep-Frying, Baking, and Poaching.

Chicken Breasts also offers a variety of complementary sauces, flavored butters, marinades, and ideas for side dishes as well as helpful advice on buying, boning, storing, and serving. As a special feature, there are suggestions, tips, and recipes from a dozen accomplished chefs and restaurateurs.

Dressed up or down, served as a simple dish for two or a gourmet feast for a crowd, low-cost, low-calorie, high-protein chicken breasts provide a quick, versatile, and delicious way to feed your flocks.

About the Author

Diane Rozas is the author of More Chicken Breasts, Cookies, and Sauces and Dressings.

Product Details

• Paperback: 96 pages
• Publisher: Three Rivers Press (June 18, 1996)
• Language: English
• ISBN-10: 0517887053
• ISBN-13: 978-0517887059
• Product Dimensions: 8.3 x 7.9 x 0.3 inches
• Shipping Weight: 7.2 ounces
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,054,163 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars Chicken Breasts, February 26, 2000

By 

Andrea Croker (New York, NY) - See all my reviews

This review is from: Chicken Breasts: 116 New and Classic Recipes for the Fairest Part of the Fowl (Paperback)

This book is fabulous! Every recipe I have tried in this book has turned our wonderful. Especially good is the Chicken Piccata and Mustard Tarragon Chicken Breasts. Highly recommended.

1 of 1 people found the following review helpful:

4.0 out of 5 stars not a book of low fat recipes, November 29, 2009

By 

C. El Refaei "2Guilty" (Dubai) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Chicken Breasts: 116 New and Classic Recipes for the Fairest Part of the Fowl (Paperback)

I thought because I saw the word "Chicken Breast" in the title that this book would have healthy low fat recipes but it doesn't, that was a disappointment to me as I usually eat nothing more than dried chicken breasts, baked potatoes and salads. I thought i would find some recipes to make my meals more interesting. I would say in the authors defense that this claim was not made, I just made a wrong assumption, I thought i'd make it clear in case someone made the same mistake I did.