Monday, May 26, 2014


The rule is simple; if it's your day off then you must cook. So I decided to try a new recipe from the latest issue of Saveur magazine: Pollo Relleno. First butter and minced garlic are spread under the skin of the breast and then on top of that, stuff provolone cheese, spinach and mushrooms. Any excess goes into the cavity of the chicken. Salt and pepper generously and slather with more butter. This was one good and tender roasted chicken!

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