Put sliced chicken breast into a plastic bag that can be sealed.
Not exact matches
I also have cooked and frozen
chicken breast sliced up that I can easily pull
put and defrost for meals.
2 lbs
chicken breasts or thighs, trimmed Salt and Pepper 2 Tablespoons canola or vegetable oil, divided 1 Tablespoon butter 2 cups celery, chopped 1 1/2 cups onion, chopped 4 cloves garlic, minced or
put through a press 8 oz fresh mushrooms, thinly
sliced (try crimini mushrooms — they're nice and meaty) 1/2 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 Tablespoons chili powder 1 cup
chicken broth 1 Tablespoon sugar 1 bay leaf 1 medium red bell pepper, chopped (2) 15 oz cans tomato sauce (1) 14 oz can diced tomatoes (1) 16 oz pkg medium pasta shells (or your shape of choice)
Carbs: 0 6 Boneless, Skinless
Chicken Breast 0 salt and pepper to taste For the Jalapeno Popper Layer 0 5
slices of bacon, diced 2 1/4 cup jalapeno
slices, diced (the kind in the jar that you
put on nachos) 4 1/4 cup diced onion 9.6 1 (8 oz) package cream cheese, softened 0 1/2 cup mayonnaise 0 1 cup shredded cheddar cheese 0 1/2 cup Kraft grated Parmesan For the Topping 0 1 bag of crushed Pork Skins 0 1/2 cup Kraft grated Parmesan Cheese 0 4 TBSP butter, melted For the whole recipe it is aprox 15.6 carbs.
To further the experiment, I cut another
slice,
put two leftover
chicken breast slices between them, and it held together to the last bite — just like bread.