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This is a dish to serve guests--be ready to impress! Good enough to be served at a high-priced restaurant, but easy enough to make yourself. Creamy mozzarella and roasted red peppers make the dish really special.
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A recipe for a creamy, vegetable-packed filling topped with a flaky, golden crust.
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Quick to prepare but packed with fresh, summery flavor, this is a new twist on the traditional chicken sandwich.
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Chef John's quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.
cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.