Joy of cooking All about chicken All about chicken /

The first four titles in a new series, these are spin-offs from The All New All Purpose Joy of Cooking (LJ 10/15/97), the major revision of the old favorite. Unlike the "new Joy" or any previous edition, these are filled with photographs, 100 full-color and 50 black-and-white each. Most of the text and the recipes come directly from the 1997 book, although some of the material has been reorganized, and some new material is included that didn't make it into that edition. (On the other hand, not all the recipes from the chicken chapter, for example, made it into All About Chicken.) The books have a very appealing look, and readers will find the photographs of ingredients, finished dishes, and techniques helpful, but since the 1,136-page Joy is still available for $35, most home cooks may not want to buy these, too. By the same token, they seem great for "borrowing," and libraries are sure to face demand. Strongly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Baked Stuffed Boneless Chicken Breasts 6 to 8 servings This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist. Position a rack in the center of the oven. Preheat the oven to 350°F. Rinse and pat dry: 8 boneless chicken breast halves (about 3 pounds), with or without the skin Trim any fat around the edges. If you wish, remove the white tendon running through the tenderloins. Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet or the side of an empty bottle until about 3/8 inch thick. Season with: Salt and ground black pepper to taste Heat in a small skillet over medium-high heat until the foam begins to subside: 2 to 3 tablespoons unsalted butter Add and cook, stirring, until tender but not brown, about 5 minutes: 1/3 cup finely chopped onions Stir in and cook for 30 seconds: 1 teaspoon minced garlic Remove the mixture to a bowl and stir in: 2 cups dry unseasoned breadcrumbs 1/4 cup grated Parmesan cheese 1/4 cup finely chopped fresh parsley 1/2 teaspoon dried rosemary, crumbled 1/2 teaspoon dried sage, crumbled 1/2 teaspoon salt 1/2 teaspoon ground black pepper Stir in: 1/3 to 2/3 cup Chicken Stock, 124 The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand. Do not overmoisten. Taste and adjust the seasonings. Lightly oil a 13 x 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with: Olive oil Season with: Salt and ground black pepper to taste Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Serve immediately. Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust Excerpted from All about Chicken by Irma S. Rombauer All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.