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Foreman and Wolf on Food and Wine

Fresh ideas for chicken breast

By Tony Foreman,
Cindy Wolf
Published September 18, 2022 at 1:31 PM EDT
Cinghiale's Saltimbocca
Saltimbocca. Prosciutto wrapped-chicken with creamy polenta & swiss chard. Credit - @cinghiale_eno/Instagram

Chicken breast can be a quick and easy dinner choice to pick up from the grocery store. Over time, the same few recipes can get . . . repetitive. Tony and Chef Cindy are here with fresh ideas to make you fall in love with this kitchen staple all over again.

This is a rebroadcast.

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Foreman and Wolf on Food and Wine Foreman and Wolf on Food and Wine
Tony Foreman
Tony Foreman is the founder and co-owner of Baltimore's premier restaurant company, Foreman Wolf, comprised of six restaurants and two retail wine stores. The combined staff is over 350 employees and has been a major driving force in putting Baltimore on the map in the world of fine wines and dining.
See stories by Tony Foreman
Cindy Wolf
Cindy Wolf is the executive chef at Charleston and was a 2006, 2008, and 2014 James Beard Award finalist for Best Chef, Mid-Atlantic. Chef Wolf's cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest products.
See stories by Cindy Wolf