| One of the questions I'm asked, is how I
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| | using arrabiata sauce for pasta, I've put
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| come up with my recipes. The truth is, I
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| | it on chicken.Don't settle for the same
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| get my inspiration for my recipes from
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| | old meal. It's easy to find inspiration
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| various sources.Restaurant Menus:
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| | to jazz your dinners up a bit. Just look
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| This is one source for my inspiration.
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| | through your cookbooks or cupboards, and
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| How many times have you been into a
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| | let your imagination run wild.CHICKEN
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| restaurant, and had a dish that was just
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| | ALL'ARRABIATA4 boneless skinless chicken
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| so good, you had to try making it for
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| | breast halves
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| yourself at home? I know I have. At least
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| | 1 egg
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| one of my better recipes was inspired by
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| | 1 Tbsp water or milk
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| a dinner I had on my first anniversary at
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| | 1 cup flour
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| a local Italian restaurant. It's a simple
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| | 1 cup bread crumbs
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| matter to translate the main ingredients
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| | 1 cup grated parmesan cheese
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| from the restaurant dish to your own
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| | salt and pepper to season
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| kitchen. But to get the subtle flavors,
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| | 2 Tbsp margarine
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| you'll have to experiment a bit with
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| | 2 cloves of garlic, chopped.
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| herbs and spices to get it to taste the
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| | 1 14 oz. can of tomatoes
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| same. I often settle for something
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| | 1/4 cup wine (red or white, whatever you
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| similar instead of exactly the
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| | prefer)
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| same.Contents of the Cupboard
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| | 2 tsp. crushed red pepper flakes
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| Refrigerator:
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| | 1 dash worcestershire sauce
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| Some of my best recipes have come from
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| | 1 tsp. dried oreganoPreaheat your oven
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| simply experimenting. I'll start with
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| | to 425 degrees F.In a shallow bowl, beat
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| whatever I've taken out of the freezer to
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| | together the egg and the milk or
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| thaw... steak, chicken, or whatever, and
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| | water.Put the flour on a plate, and
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| then look through the cupboard and
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| | combine the bread crumbs and parmesan
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| refrigerator to get some ideas on how to
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| | cheese on another plate. Season the flour
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| cook the meal. There's almost always
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| | with salt and pepper.Dredge the chicken
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| something around your kitchen that you
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| | in the flour, and then dip it into the
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| can use for a marinade or a sauce. You
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| | egg. Dip the chicken in the bread crumbs
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| just need to have a good idea of what
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| | and parmesan, making sure to coat the
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| flavors will go well together. Just use
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| | chicken.Place the chicken into a baking
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| your imagination.Cookbook/Magazine
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| | dish, with 1 Tbsp of the margarine, and
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| Recipes:
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| | bake for 20-25 minutes in the oven, or
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| You've probably seen several recipes in
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| | until the chicken is no longer pink in
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| cookbooks or magazines that you'd like to
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| | the center.In a large skillet, melt the
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| try, or have tried. I find cookbooks,
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| | butter over med. high heat. When the
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| magazines, and the food section of my
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| | butter has melted, add the chopped
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| local newspaper to be an excellent source
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| | garlic, and cook until garlic is
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| for recipe inspiration. If I find a
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| | golden... DO NOT OVERCOOK!Add the
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| recipe that I like, I'll either take the
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| | tomatoes, breaking them up with the side
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| recipe, change some things a bit, and add
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| | of a spoon or spatula.Add the wine, red
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| my own touches to make it my own. Or, I
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| | pepper flakes, worcestershire sauce, and
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| may take various elements from several
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| | oregano. When the mixture comes to a
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| recipes, and combine them to create a new
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| | boil, turn the heat down to medium, and
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| recipe. Another possiblity is taking a
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| | let simmer for 15-20 minutes, until
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| recipe, written for one main ingredient,
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| | thickened.When the chicken is done,
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| and adapting it to use another main
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| | remove it from the oven, and pour the
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| ingredient. Take the recipe below, for
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| | sauce over it. Sprinkle with some
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| example. Pasta all'arrabiata is a common
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| | parmesan cheese, if desired, and serve
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| Italian recipe, in this case, instead of
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| | immediately.
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