tag:blogger.com,1999:blog-4427538608110635294.post7732667169274652237..comments2023-08-09T03:21:13.354-05:00Comments on Letters from Gehenna: The World on a Slant: Marinated Spicy Baked Chicken with Chard and Sweet RiceDw3t-Hthrhttp://www.blogger.com/profile/11584245136407694660noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4427538608110635294.post-68325856589634377372008-03-10T14:00:00.000-05:002008-03-10T14:00:00.000-05:00This time I did it with cutlet meat; I've used who...This time I did it with cutlet meat; I've used whole breasts in the past. (I believe the original recipe I'm modifying is for breasts.) I chose cutlets for this because they looked likely to lie flatter, and I wanted as much in contact with the bed of veggies as possible.<BR/><BR/>I would anticipate that it would work reasonably well with any boneless cut of chicken that can lie reasonably flat on a bed of veggies.Dw3t-Hthrhttps://www.blogger.com/profile/11584245136407694660noreply@blogger.comtag:blogger.com,1999:blog-4427538608110635294.post-26459821435399817022008-03-10T08:43:00.000-05:002008-03-10T08:43:00.000-05:00What kind of chicken did/do you use? A whole chic...What kind of chicken did/do you use? A whole chicken? A whole chicken cut up? Boneless skinless breasts or thighs?Anonymousnoreply@blogger.com