I’ve cracked thousands of eggs in my life. Most of them clean, bright, free of anything but yolk and promise. The USDA says the odds of hitting a tainted one are about 1 in 20,000. I like those odds.
Since I do all my filming in the pre-dawn hours, I’m a little tired of making dinner food at breakfast time. I wanted breakfast. But being “Lord of the Savory Breakfast”, I really didn’t want to make anything sweet.
Reject shame-based cooking advice and social pressure. There’s no single right way to cook—just the way that works for you. Authenticity beats perfection.
If you follow me on Facebook, you know this one started out as a joke. I was ranting about “Marry Me Chicken”—you know, the Pinterest darling that inspired Shrimp with Benefits – that one. When I was looking at names for a satirical dish, a friend dropped Chicken Fornicata. And that was it. That was the moment. You don’t walk away from a name like Chicken Fornicata. You build a damn dish around it.
My last stab at creating a snarky alternative to "Marry Me Chicken". This version features crispy chicken thighs and a creamy calabrian chili sauce on a bed of fluffy polenta, garnished with crispy prosciutto and fresh basil.
