Clean the chicken by removing fat,
slice the chicken breasts in half lengthwise to make them thinner and easier to cook.
Slice the chicken breasts in half and season them with salt and pepper.
Only change I might make is that next time I might
slice the chicken breasts in half lengthwise before cooking as the ones I used were pretty thick and took a while to cook.
Slice the chicken breasts in strips (fajita style).
Slice the chicken breasts in half lengthwise (cut the thickness in half), then cut those pieces in half, so you should have 4 pieces from each breast.
Hold your knife parallel to the cutting board and
slice the chicken breasts in half so one breast is now two cutlets.
Slice chicken breasts in half (they fit better on the rolls that way).
To clone the shape of the chicken served at the burger giant, you'll
slice the chicken breasts in half, and pound each piece flat with a mallet.
To serve,
slice the chicken breasts in 1/2 inch strips.
Slice each chicken breast in half lengthwise, then crosswise into 1/2 - inch slices.
Use a sharp knife to
slice the chicken breast in half through the middle, so that you wind up with two thinner chicken cutlets.
Slicing the chicken breasts in half horizontally and pounding them flat means they cook more quickly and stay extra tender, so that's a win - win.
Slice chicken breast in half horizontally (to make it thinner).
Used Chicken breast and sliced into fillets, but next time I would either
slice a chicken breast in half or flatten.
Not exact matches
Slow - Cooker French Onion
Chicken Print Prep time 15 mins Cook time 3 hours Total time 3 hours 15 mins Boneless chicken breasts are topped with gooey Swiss cheese on a bed of thinly sliced onions in this crock - pot French onion chicken
Chicken Print Prep time 15 mins Cook time 3 hours Total time 3 hours 15 mins Boneless
chicken breasts are topped with gooey Swiss cheese on a bed of thinly sliced onions in this crock - pot French onion chicken
chicken breasts are topped with gooey Swiss cheese on a bed of thinly
sliced onions
in this crock - pot French onion
chicken chicken recipe.
1 whole bone -
in turkey
breast (about 5 lb) 1 lemon,
sliced 1 sm navel orange,
sliced 10 leaves fresh sage 3 c reduced - sodium
chicken broth 2 Tbsp olive oil 2 Tbsp all - purpose flour 1 Tbsp unsalted butter
If you're using thick
chicken breasts, pound them thin with a meat mallet or rolling pin, or
slice them horizontally
in half.
6
chicken breasts, bone
in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4
slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used
in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh black pepper
Fry the fennel
in the bacon grease and then combine with all the rest of the ingredients excluding the
chicken breasts but including the two
slices of cooked bacon
If you have
chicken breasts that are around a half pound each or more, you will want to
slice them
in half horizontally, so that the center thickness is around 1 / 2 - inch to 3 / 4 - inch thick.
When I
slice into the
chicken breast to stuff it with the cheese and tomatoes, I try not to cut too deeply so that I don't cut a whole
in the pocket but it isn't my best skill.
After you grill a couple portobello caps,
slice them thinly at an extreme angle to make wide
slices that fit perfectly on top of grilled
chicken breasts that have been rubbed with stone ground mustard (the kind with the whole mustard seeds
in it).
COZY
CHICKEN AND DUMPLINGS Serves 6 INGREDIENTS, Soup 2 tablespoons oil 2 pounds chicken breasts 1 large onion, diced 4 carrots, sliced to 1/4 in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6 cups chicken broth 1/2 cup heavy cream... Continue re
CHICKEN AND DUMPLINGS Serves 6 INGREDIENTS, Soup 2 tablespoons oil 2 pounds
chicken breasts 1 large onion, diced 4 carrots, sliced to 1/4 in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6 cups chicken broth 1/2 cup heavy cream... Continue re
chicken breasts 1 large onion, diced 4 carrots,
sliced to 1/4
in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6 cups
chicken broth 1/2 cup heavy cream... Continue re
chicken broth 1/2 cup heavy cream... Continue reading →
You didn't - it's really that easy!Thai
Chicken4
chicken breasts, cut
in 2 or 3 pieces each 1 T. grated ginger 1 small onion,
sliced in thin strips 1 (14 oz.)
If
chicken breast are thick,
slice them
in half horizontally so you have 4 pieces of
chicken breast.
Ingredients 2
chicken breasts, cooked and shredded (I like to cook mine
in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise
Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
* F0r easier frying, and easier eating, try
slicing each split
chicken breast in half while it's still on the bone.
5 stars based on 36 votes Share on TwitterShare on FacebookShare on Pinterest
In this family - friendly Indian dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogur
In this family - friendly Indian dish, thinly
sliced chicken breasts are sautéed with curry powder and simmered
in an aromatic, slightly sweet curry sauce thickened with Greek yogur
in an aromatic, slightly sweet curry sauce thickened with Greek yogurt.
2 tbsp of olive oil or oil of preference 5 boneless
chicken thighs cut into strips (or 3
chicken breasts) 1 medium onion
sliced 1/2 medium red bell pepper
sliced 1/2 medium green bell pepper
sliced 2 tsp of garlic powder 1 tsp of cumin 1/2 tsp of coriander 1 tsp of cayenne pepper (optional) 2 Roma tomatoes cut
in 4 2 oz of water or broth (
chicken, vegetable, beef or bone) Salt and pepper to taste
1) Cut the
chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2)
Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
Slice and cut your vegetables 3)
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated
chicken strips until cooked through, the remove the
chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
slice into small strips 5)
In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a large pot, heat up a little more oil, and start sautéing the leeks, and then add
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add
in strips of fried egg, chicken, stir well and then serv
in strips of fried egg,
chicken, stir well and then serve.
If you want to make it as more of an entree rather than a side dish recipe, just toss
in some tofu, scrambled egg,
sliced chicken breast, or noodles (if you want to spend the extra Points), and double the sauce.
As I am not a fan of
chicken thighs I used
chicken breasts sliced thinly length wise and let it marinate
in the fridge for about an hour.
Chicken breasts are simply
sliced into long strips, soaked
in buttermilk, and then run through a three - step breading process before being baked to crispy perfection.
I've already thuoght of 3 ways to eat it: over farfalle pasta, rolled up
in a paillard of
chicken breast, and as a crostini topping with some good canned tuna and maybe a
slice of heirloom tomato from the garden on the no knead bread I make!
The preparation of the casserole is simple and easy: cook the
chicken breast slices in a skillet until are white, then transfer them into a baking pan.
10
chicken breast tenders, cooked and torn into small pieces 1/2 cup
sliced green onions 1 cup seeded cherry tomatoes, quartered 2 cups chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled, cooked 1 - 2 minutes, cut
in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut into 1/2 - inch cubes (optional: yellow or red pepper, cut into small strips)
Heat 1 tablespoon olive oil
in a large skillet and cook the
chicken breast slices in it until the meat becomes white, 3 - 4 minutes on both sides.
4 large boneless skinless
chicken breasts, cut
in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes packed
in oil (pat dry with paper towels) 1/2 cup finely chopped fresh basil 5
slices prosciutto, thinly
sliced, finely chopped 1/2 cup chopped artichoke hearts (packed
in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt
Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless
chicken breast,
sliced in half or pounded thin 3 Tbsp olive oil 4
slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup
chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese
Ingredients 2
chicken breasts, cut
in half horizontally then cut again into chunks * 1 egg, beaten 1 1/4 cups panko bread crumbs heaping 1/4 tsp onion powder heaping 1/4 tsp garlic powder heaping 1/4 tsp paprika salt and freshly ground pepper 3 Tbsp vegetable or canola oil, divided, plus more if needed (alternatively you can reduce the oild to 1 Tbsp and oven bake the
chicken) Slider buns Buffalo sauce Ranch dressing Blue Cheese crumbles Thinly
sliced red onion
Ingredients: 2 (10.75 ounce) cans condensed cream of
chicken soup 3 cups water 1 cup chopped celery 2 onions, quartered 1 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 4 skinless, boneless
chicken breast halves 5 carrots,
sliced 1 (10 ounce) package frozen green peas 4 potatoes, quartered 3 cups baking mix 1 1/3 cups milk Method:
In large, heavy pot, combine soup, water,
chicken, celery, onion, salt, poultry seasoning, and pepper.
1 teaspoon vegetable oil 1 pound
chicken breasts, bone -
in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly
sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed,
sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
for the
chicken: 3 boneless, skinless
chicken breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas,
sliced or cut
in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
1L Organic free range
chicken broth (no sugar added / low sodium) 1L filtered water 2 brown onions, peeled and
sliced 2 cloves garlic 1 x 10 cm piece ginger, finely
sliced or grated with a microplane 2 free range
chicken breasts, thinly
sliced himalayan pink salt and freshly ground pepper, to taste 2 large zucchini, spiralised into noodles (or 1 packet bean thread / glass noodles, soaked
in water for 15 minutes)
ingredients RICE JOLLOF WITH
CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to
CHICKEN: 2 tablespoons olive oil 1
chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to
chicken (broken down into 8 pieces,
breasts cut
in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups
chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to
chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly
sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly
sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly
sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
ingredients CHEDDAR
CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked
chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional)
sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED
CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
CHICKEN: 2 skinless
chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
chicken breasts or legs (boneless or bone -
in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cilantro
In a large mixing bowl, add all nine ingredients (sesame oil through dried ginger) along with
sliced chicken breast and mix together thoroughly, coating
chicken well.
I cut the
chicken breast in thirds lengthwise and then
in thin
slices across.
Ingredients: 6 bone -
in chicken breast halves, skin removed (you could substitute
chicken pieces of any kind) 1 tablespoon vegetable oil 2 cups
sliced fresh mushrooms 1 medium onion, halved and
sliced 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 1 can (10-3/4 oz) EACH condensed cream of
chicken soup and condensed cream of mushroom soup OR skip the condensed soup and make a quick cream sauce from 1/2 cup butter, 1/2 cup flour, and 1 1/2 cups milk.
Slice the
chicken breast into bite - sized pieces and sautee
in a skillet over high heat, with a Tbsp of olive oil.