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German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Spanish chef's vegetable manifesto — innovative technique-driven
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German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Spanish chef's vegetable manifesto — innovative technique-driven
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Cut chicken into bite size pieces. Dip in beaten eggs, then shake in equal mixture of bread crumbs (flavored or plain) and Parmesan cheese (I use a plastic bag to shake the meat in). Saute in generous amount of butter until golden brown. Remove chicken to a casserole dish (or baking pan). Saute vegetables in the same pan, scraping the bits of chicken up while frying vegetables. Add vegetables to the chicken; mix all together. Add 1/4 to 1/2 cup of broth to pan and heat; pour over chicken. Bake at 350° until bubbly and somewhat crispy on top, about 25 to 30 minutes. Serve with any kind of rice.