Cooking Light October 2015, Page 24

August 26, 2015
Photo: Greg Dupree; Styling: Claire Spollen
Since multiple recipes appear on page 24, select the one(s) you want to save, share or create a shopping list for, here.
Start Slideshow

1 of 3

Baked Chicken Breasts with Dijon-White Wine Sauce and Haricots Verts

Photo: Greg Dupree; Styling: Claire Spollen
Baked Chicken Breasts with Dijon-White Wine Sauce and Haricots Verts Recipe

White wine and Dijon mustard are a classic bistro-style pair for chicken. Carrots add body and a touch of sweetness to the pan sauce, but you can leave them out, if you like.

Advertisement
Advertisement

2 of 3

Herbed Breadcrumb Tomatoes

Photo: Greg Dupree; Styling: Claire Spollen
Herbed Breadcrumb Tomatoes Recipe

Broil tomato halves topped with panko to make a delicious side dish or appetizer. 

Replay gallery

Share the Gallery

Up Next

Advertisement