Place chicken breasts into the hot oil and brown on each side, about 4 - 5 minutes per side depending on size of chicken breasts.
Place chicken breasts into a large bowl or ziplock bag and add lemon pepper seasoning and oil.
Place chicken breasts into slow cooker and sprinkle salt and pepper to both sides.
Place the chicken breasts into the boiling water and boil, uncovered, for 15 - 30 minutes until cooked through.
Not exact matches
While oil is heating, cut
chicken breasts into cubes, then
place in a food processor.
After the
chicken has cooled for 5 minutes, slice up each
breast into thin strips and
place on top of the cheese.
The recipe is perfect as is, but if you want variety, I found it is also delicious with carrots in
place of broccoli, and using cajun or jerk seasoning to rub
into the
chicken breasts before browning, in
place of salt and pepper.
Grease an ovenproof dish and
place the seasoned
chicken breasts into dish.
Place the
chicken into the loaf pan,
breast side up.
Place Little Potatoes
into a gallon - size ziploc bag and the
chicken breasts in a separate gallon - size ziploc bag.
Chop the
chicken breasts into cubes and
place in a large Ziploc bag or plastic container.
Place the marinated
chicken breasts into a zip top bag, lunch box or in a covered bowl and refrigerate them for an hour (up to overnight).
4 Finish the
chicken in the oven: Transfer the
chicken to the baking sheet and
place in the oven for 5 minutes (longer if the
chicken breasts are thick), or until a thermometer inserted
into the thickest part of a
breast registers 165 degrees.
Sprinkle SALT and PAPRIKA over flattened
CHICKEN BREAST pieces;
place in the same heated skillet; sear both sides leaving it slightly opaque in the middle (about 1 - 2 minutes each side); remove; cut
into bite - sized pieces; set aside (note: please observe safe - handling for raw poultry during and after completing this step)
Begin by cutting each
chicken breast into 5 evenly sized pieces and
place these in a bowl.
Day One
Place chicken breasts, one or two at a time, between two sheets of plastic wrap and pound with the non-tenderizing side of a mallet
into cutlets about a 1/4 inch thin or a little thicker if you prefer.
Place chicken breast cutlets
into resealable plastic food storage bag with 1/2 cup HERDEZ ® Tomatillo Verde Cooking Sauce.
Generously salt the
chicken breasts on both sides and
place into hot pan in a single layer.
«I'll go to
places like Costco and get a big thing of
chicken breasts, bring it home, and immediately separate it out
into two
breasts at a time in Ziploc bags,» she says.
Cut the raw
chicken breasts into chicken nugget sized chunks and
place in a standard sized crockpot with the other ingredients.
Grilled
Chicken with Lemon, Garlic and Rosemary, served with Puy Lentils Begin by cutting each chicken breast into 5 evenly sized pieces and place these in
Chicken with Lemon, Garlic and Rosemary, served with Puy Lentils Begin by cutting each
chicken breast into 5 evenly sized pieces and place these in
chicken breast into 5 evenly sized pieces and
place these in a bowl.
Slice the
chicken breast into small pieces and
place on top of the noodles and soup.
Cut
chicken breasts into bite size pieces and
place in the bowl to soak.
Place chicken into the salsa — use
chicken breasts or thighs — then secure the lid and switch to the «Pressure Cooker» mode.
Slice
chicken breasts into very thin pieces (freeze slightly if desired to make this easier) and
place in a medium bowl.
Place chicken breast halves
into the mixture, and turn to coat.
Cut the
chicken breasts into large chunks and
place in a food processor along with half of a red onion.
Place the following ingredients
into a bowl together... 2 Cups of cooked quinoa 1 Steamed
chicken Breast sliced
into bite...