Ingredients
4 boneless skinless chicken breasts
2 stalks celery
1 onion
ground red pepper
garlic powder
2 tablespoons extra virgin olive oil
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
Fruity, spicy Calabrian chili — pasta, pizza, sandwiches
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Chop of onion and celery. 2) Add 1tbs EVOO to large frying pan on medium heat and add onion and celery to pan. 3) Pound the chicken to about 1/2 in thickness with a flat mallet or a rolling pin. 4)Sprinkle both sides of the chicken breast with an even coating of ground red pepper and garlic powder. 5) When onion is more clear than white take it and the celery out of the frying pan and put them aside in a bowl. 6) Add the rest of the EVOO to pan along with the chicken. 7) Cook two minutes on each side. 8) When all of the chicken has been cooked add everything back into the pan and cover and let sit with the heat on simmer for 10minutes. 9) I usually serve this over white rice.