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Thursday, October 19, 2017, 8:02 a.m.

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Cooking for two

Herb-coated chicken, salad make a meal

By LINDA GASSENHEIMER Tribune News Service

This article was published October 11, 2017 at 1:56 a.m.

Tender chicken coated with French herbes de Provence and served over a bed of baby spinach salad is a simple and fast dish. Here's the trick to keeping boneless skinless chicken breasts juicy and tender: Saute the breasts until they are about three-quarters done, and then cover the pan and set it aside to let the breasts finish cooking in their own heat. Always check doneness using a thermometer. Chicken should reach an internal temperature of 165 degrees.

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