tag:blogger.com,1999:blog-1471863725292694703.post8702182718533888799..comments2023-12-30T23:39:01.477+00:00Comments on Bon Appétit: Day 6: Crisp parmesan chicken with garlic & lemon broccoliMerlottihttp://www.blogger.com/profile/12271807891128594417noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1471863725292694703.post-64545616116210467792009-08-26T22:25:15.716+01:002009-08-26T22:25:15.716+01:00You're right Merlotti, it is much better using...You're right Merlotti, it is much better using thighs than breast as the meat stays really juicy. It's a good point about the salsa, maybe next time!janine_from_olivehttp://bbcgoodfood.com/olivenoreply@blogger.comtag:blogger.com,1999:blog-1471863725292694703.post-894702207897230502009-08-26T21:00:48.574+01:002009-08-26T21:00:48.574+01:00Looks and sounds good, in particular about the bro...Looks and sounds good, in particular about the broccoli, always good to liven it up! Have made something very similar to the chicken from an old recipe cutting but it also had a little saffron in, with the parmesan, gave it a lovely colour :)Annehttps://www.blogger.com/profile/17027234256771956725noreply@blogger.comtag:blogger.com,1999:blog-1471863725292694703.post-41262789967367312242009-08-26T18:52:23.368+01:002009-08-26T18:52:23.368+01:00@ginger I think you're right about the plates!...@ginger I think you're right about the plates! Either that or put all the portions on one! It wasn't really that the chicken was dry, just the overall dish. Thanks for your comments.Merlottihttps://www.blogger.com/profile/12271807891128594417noreply@blogger.comtag:blogger.com,1999:blog-1471863725292694703.post-45791175103152304612009-08-26T15:01:03.948+01:002009-08-26T15:01:03.948+01:00We make something similar to this quite a lot and ...We make something similar to this quite a lot and usually use chicken breasts, I haven't found it to be dry but then we tend to eat it with salad so perhaps the dressing helps. I like the idea of a salsa though.<br /><br />Interesting to see how the different dishes look, I think the food stylists at Olive must use very small plates :)Anonymousnoreply@blogger.com