I’M PRETTY old-school when it comes frying or roasting chicken, usually cooking breasts and thighs in the trusty cast-iron skillet I inherited years ago from my mother. My kids? Now that they’re on ...
Make the chili chicken: Pound the chicken breast between plastic wrap with a flat meat pounder or rolling pin until about ½ inch/1.25 cm thick. Cut in half to make two portions. Brush the oil on both ...