Michael Matassa and Debi Bell-Matassa speak of their Hampden cafe as a laboratory. Their solution for the often bland boneless and skinless chicken breast is ready for peer review. Marinating the chicken overnight in a sauce made from ancho chiles gives it a good, strong flavor; sweet corn and vine-ripened tomatoes offer some emphatic eye appeal; and the roasted garlic butter and basil chiffonade add just enough satisfying flavor. But the real wizardry of the Angel Fire Chicken is its portion size -- the chicken breast is 5 ounces.
COMMENTING POLICY:Readers are encouraged to post comments that are germane to the article. We reserve the right to remove any user, and to delete comments that contain abusive language or personal threats, as well as those that are racist or demeaning. Readers may report comments by clicking "Report Abuse." Once a comment has been flagged, a Baltimore Sun staffer will investigate. Click here for more information on commenting.