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Pan Seared Airline Breast Recipe

Pan Seared Airline Breast

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on December 29, 2011

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    I thought it was pretty good. The chicken took longer to cook in the oven than 15 minutes. I've got a Michael Symon recipe for braised chicken thighs with olives that I think blends better than this does.

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  • on May 29, 2011

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    Excellent! It was easy, quick, and most importantly...my family loved it, and my little boyis extremely picky! :

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  • on July 25, 2010

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    My family came over for this dish, and boy oh boy! What compliments! It was delicious and all the flavors together were delightful! Keeping the recipe in the FRONT of my book! Thank you so much Guy!

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  • on June 15, 2010

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    This was easy to make and had a fantastic taste. The olives added a nice salty finish to the chicken. We served the leeks, onions and olives on the side as the kids werent so excited about the olives. I would recommend this and plan on cooking it again!

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  • on December 26, 2009

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    Not enough liquid to have an actual sauce. Also thought the taste of the chicken was o.k. but then it came down to which came first. The chicken or the olive?They didn't seem to blend together at all.

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  • on August 31, 2009

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    So good!!! There is nothing more to say. Guy has yet to let me down!

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  • on August 13, 2009

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    If I could give it a sixth star I would! I made this last night after seeing Guy's show. I didn't have a chicken breast with a wing intact, but I had a chicken breast: I didn't have any leeks, so I doubled the onions. I wasn't sure what spanish olives were, but I have a jar of martini olives!

    My husband even commented the onion olive sauce would make an excellent sauce for a meat free pasta dinner!

    So easy - so good!

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  • on July 10, 2009

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    In a good way. I made it with a plain old chicken breast and it turned out great. I did have to give it closer to 20 min in the oven due to the size of the meat. The olives are the key flavor in the dish, so don't use the cheap kind.

    Overall, this was pretty easy and a nice twist on chicken and rice.

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