1Prepare your ingredients: Heat a medium pot of salted water to boiling on high. Slice the fingerling potatoes into 1/4-inch-thick discs. Trim and thinly slice the radishes. Roughly chop the cilantro. Separate the leaves of the endive. Peel and mince the garlic, smashing until it resembles a paste.
2Prepare the chicken: With your knife parallel to the cutting board, butterfly the chicken breasts by making horizontal cuts halfway though the thickness of the meat so you can open it like a book. Using the bottom of a pan or a flat meat mallet, pound the chicken to an even 1/4-inch thickness.
3For further instruction with a step by step photo guide please visit: http://www.blueapron.com/recipes/salmon-burgers-corn-on-the-cob-with-basil-butter
If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.