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Kake Slicing the chicken finely (diagonally across the breast, stack slices and cut in half lengthways) and frying off in the skillet a little olive oil, should get round this problem. Kay -----Original Message----- From: Kate L Pugh [mailto:kake@xxxxx.xx] Sent: 05 August 2003 15:04 To: london.food@xxxxxxxxxx.xxx Subject: Re: [london.food] Pasta with chicken, rocket, roast tomato and feta On Thu 17 Jul 2003, celia romaniuk <space@xxxxxxxxxx.xxx> wrote: > PENNE WITH CHICKEN, ARUGULA, ROASTED TOMATOES, AND FETA > [...] > 2 cups shredded roasted chicken breasts without skin (from > purchased roast chicken) > [...] > Transfer tomato mixture, including any juices, from sheet to large > skillet. Add chicken to skillet and simmer until heated through, > about 5 minutes. If you wanted to make this starting with raw chicken breasts, what would be the best way to do it? Presumably you'd want to cook the chicken before using it in the recipe, since the 5 minutes simmering wouldn't cook it properly, and you can't really "shred" raw chicken. Kake * * * * * * * * * * * * This email and any files transmitted with it are confidential and intended solely for the use of the individual or entity to whom they are addressed. This email represents the personal views of the author/sender. The author/sender has no authority or delegation to bind the City of York Council by this e-mail and the City of York Council accepts no responsibility whatsoever for its contents. Please note that any reply to this email may be screened.
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