Chicken Pastrami Rolls

 
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November 9th 2011By Jamie Geller

 

Artichoke Chicken

 

September 20th 2011By Susie Fishbein

This chicken gets a thumbs up from friends and relatives for its taste and aroma. I give it two thumbs up for ease. If you want to double the recipe, don’t double the ingredients. You won’t be able to fit 12 cutlets into a skillet in one batch anyway, so just make the recipe twice. You don’t have to clean the pan in between, but this will ensure that all of the chicken will have the amazing flavor of the garlic. Also, if you prepare the dish in advance and reheat it, cook the chicken just until it’s no longer pink. Don’t overcook the chicken or else it will be dry when reheated the next day.