[Retired2]

Hello CIB,

Try this for the fishy fish problem, soak the fish fillets in milk in the refrigerator for an hour or two, then rinse and season and use your favorite cooking method.

For the chicken, I start with skinned, boned chicken breasts that have been pounded with a meat mallet. Next, I marinate the chicken breasts over night in plain yogurt. (This is a restaurant secret.) Then rinse and season and either grill or bake. I prefer to use stone bakeware because it provides an even cooking temperature. Be sure to not over cook the chicken. I usually cook 4 or 5 breasts and then save 3 to make chicken salad. The grocery stores also have several great flavored liquid marinades that work just like the yogurt.

Happy eating,
Sharyne