1½ pounds bone-in, skin-on chicken breast
Salt & Pepper
½ -1 cup Basil Aioli (see recipe)
Sea salt to taste
Preheat the oven to 425°F.
Season chicken breast with salt and pepper. Roast in oven until cooked through, about 45 minutes. Let cool and then shred, discarding bones and skin. In a bowl, coat shredded chicken with basil aioli until it is as creamy as you like. Season with sea salt to taste.
McKinney chef Robert Lyford and his wife Kaci are the owners of Patina Green Home & Market.
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