Food & Drink

Herbs jazz up boneless chicken breasts

From Kathleen Purvis’ blog I’ll Bite, at

Chefs don’t cook like the rest of us. That can be good and bad for people who love recipes.

Sometimes their cooking is complicated and involves lots of pots and obscure ingredients. That’s bad for recipe lovers.

Sometimes their cooking is so simple, anyone can do it. And that is very, very good for us.

New York’s Marco Canora does the first kind of cooking very well at his restaurant, Hearth. In his new book, “A Good Food Day,” he does the second kind with healthful recipes. That’s where I spotted this smart method for the usually bland skinless, boneless chicken breasts.

It sounds harder than it is. You’re really just flattening chicken breasts so they cook really fast. And when you flatten them, you beat herbs into them. How smart is that? The herb topping is endlessly adaptable, and the cooked breasts can be sliced and used on anything from pasta to salad. You’ll need one of those meat hammers with a bumpy head and some plastic wrap.