Baked Chicken Breasts with Basil

Here is an unusual dish for a fancier dinner party you may be throwing. Poussin with olive puree and sweet peppers is a dish your guests will remember. In some commonwealth countries, Poussin is a butcher's term for a chicken that is less than 28 days old when it makes the transition into food for your table. Your guests will enjoy a change of scenery on the chicken front. It is a cut of chicken not served all of the time. This recipe prepares it with a delicious olive puree and sweet peppers. The flavors will jump off of the plate. Your guests will have a night they will not soon forget.

Adding some Italian flavor to your chicken will be bravissimo for a dinner party or special event. Part of that charm will be the preparation, where pounding on your chicken to flatten it out ahead of time allows this dish to cook quicker along with tenderizing it. Pairing the ham with the chicken breasts is a classic Italian style of cooking. The juices from the ham will easily seep in while they are cooking atop the chicken breasts. The lemon and thyme will also help to enhance those flavors. Think of Florence and Rome as you dig into this succulent dish.

Adobo is, hands down, the most popular dish in the Philippines. The local favorites are Chicken Adobo and Pork Adobo, although Adobo can also be made using seafood, beef, or vegetables. Marinating the meat overnight in the vinegar marinade results in a rich flavor and smooth texture. Prepare the dish a day before and then reheat it the next day for a thicker sauce and a more robust flavor. Served with a large bowl of steamed rice, Adobo's soy sauce and vinegar combination can be addictive. Vinegar inhibits spoilage, so Adobo can be kept for a few days without refrigeration. (Avoid using an aluminum saucepan when cooking Adobo as the vinegar will react chemically with the aluminum and change the taste of the dish. Cast iron, enameled cast iron, or stainless-steel pans are better choices.)