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03/29/11

Hello everyone! This is Chef Ricky (I wrote the recipe and submitted it)I wanted to answer everyone's questions! Thank you so much for an interest in the recipe - this is really one of my favorites, and one of the most requested by my clients.

In regards to the questions about nutritional content, I do not know, but if you look at the nutritional content of the ingredients you put in, it should be easy to figure out.

As for servings, it serves 4 people as an entree, and should serve 10 or more if used as an appetizer. For an entree, I recommend serving it on toasted or grilled baguette as a sandwich, over garlic mashed potatoes, or served by itself with a side of cold beet & greens salad. For an entree, serve warm with sliced baguette or crackers. The next day, this is also delicious cold.

As for the question about the chicken type. I am talking about boneless, skinless, chicken breasts, whole. I've actually never seen chicken marked left or right...but it doesn't matter. You can use them with bone and skin, but it will be more difficult to shred at the end and will add a small amount of fat to the dish.

Any other questions, please feel free to post on here, or email me at bbrunches@gmail.com for a more immediate response.

I hope you all enjoy the recipe!

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