Warm Chicken and Fingerling Salad With Escarole

CAPTION 01: Photo by Lynda Balslev for Tastefood

When it comes to flavor, say yes to bone-in, skin-on chicken breasts. Chicken breasts often get a bad rap for their dryness and lack of flavor. Leaving the bones and skin on the breast helps to solve this problem. 

Not only do the bones add flavor to the meat while it cooks, but they help to distribute the heat, which prevents the meat from drying out. 

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