01 Nov 2011 by filed in Food Preparedness
Tonight I made the most delicious Chicken Parmigianino. It was plump, juicy, and just plain perfect and I’m suitably convinced that it had a lot to do with the chicken that I had to work with.  The chicken was only $1.49 a pound—natural, boneless, skinless chicken breast that has never been frozen. Why? Because it’s FRESH, really fresh. In fact, chances are my chicken was clucking away the week before I received it. They must have been chickens from Beverly Hills, though, because these chicken...
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