This is a favorite technique for preparing super-flavorful boneless chicken breasts. I generally roast several breasts at a time to have them on hand for salads, pasta, or other dishes that call for cooked chicken. It works equally well with chicken thighs and turkey breast. Also try this same marinade and approach with salmon steaks or fillets. Cooking times, of course, will need to be adjusted.
© 2004 John Ash. All rights reserved.