Cooking Light October 2015, Page 24

Updated August 26, 2015
Credit: 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.

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

Credit: 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.

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Herbed Breadcrumb Tomatoes

Credit: Greg Dupree; Styling: Claire Spollen

Herbed Breadcrumb Tomatoes Recipe

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

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