MAIN DISH RECIPES
RECIPES WITH CHICKEN BREASTS
Unlike women, chickens have only one breast. A single
serving would usually be a breast half.
The recipes that follow will refer to "breasts" and
"breast halves." A cutlet is a breast half (or thigh) that
is both skinless and boneless and sometimes has been
pounded to flatten. A scaloppine is a cutlet sliced almost
in half lengthwise and then opened, like the wings of a
butterfly or a thin slice from a large roaster breast. To
save time, look for chicken scaloppine which have already
been made for you: the Perdue thin-sliced Oven Stuffer
Roaster Breasts are ready-made scaloppine.
The recipes will also specify whether to use a chicken
breast or a roaster breast. You can interchange them, but
the results will be different. A roaster has a more
intense flavor and is juicier. It's also bigger, and
requires longer cooking.
BAKED BREASTS WITH CHEESEServes 4
When the Perdue Oven Stuffer Roasters and Roaster Parts
first came out, Frank used to have recipe cards put in each
one because it was a new product and most people didn't
know how they should be cooked. The practice was
discontinued once Roasters became well-known. The woman in
charge of distributing recipes told me that sometimes the
recipes on the cards became family favorites, and when a
person lost one of the family favorite cards, he or she
would actually take the trouble to write to Frank for a
replacement. I asked how often this happens and learned