Chicken Baked on a Bed of Bread and Swiss Chard
This one-pot dish was inspired by chef Judy Rodgers's famous wood-fired roasted chicken at Zuni Caf? in San Francisco. Rodgers serves the chicken over bread and a salad, but Melissa Perello goes further and cooks the chicken over croutons tossed with greens, capers and golden raisins.
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