Soul food-stuffed chicken breasts recipe

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Collard greens and chicken sans fat

Soul food reinvented using a blend of cultural flavors

Growing up during a time where the daily aroma of fried chicken drifted throughout homes seldom locked, I recall the magical experience of tasting those crispy morsels, prepared ever so carefully by hands that had worked on railroads and cleaned the homes of wealthier families. But times have changed, and now that we are aware of the negative health effects such as high cholesterol, heart disease and diabetes that accompany deep fried delicacies, it’s time to reinvent those delicacies that connect us to our past and heritage but also compromise our physical well-being. A few weeks ago while listening to Leela James’ “Soul Food,” where she sings, “Sip me up like lemonade from a mason jar. Make it good like some chicken fried in a pan of lard,” I suddenly got a huge craving for fried chicken and collard greens. Yes, yes. Continue Reading →

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