Slice the chicken across the grain into 1 - inch - thick slices.
Not exact matches
The 280,000 ft ² plant produces 175 million pounds (Mlbs) of finished
sliced processed meat protein products a year (turkey, pork,
chicken and beef) supplying a range of food service companies (such as Subway) and retailers
across the US (as co-packer and private label manufacturer).
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free
chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then
sliced across thinly 6 oz yellow squash, quartered lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Cut
chicken across the grain into thin
slices; keep warm.
Thinly
slice each
chicken breast
across the grain.
I cut the
chicken breast in thirds lengthwise and then in thin
slices across.
Slice your
chicken breasts
across to get thinner
slices.
Spread half of the sage mayonnaise
across the top of each
chicken breast and layer the
sliced prosciutto over top of the mayo.
Just make sure the meat or
chicken is nice and tender, an
slice it
across the grain.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free
chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then
sliced across thinly 6 oz yellow squash, quartered lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Once the
chicken was grilled, sourced from a local Amish butcher shop, it was
sliced thinly and laid
across the top of the spring greens and kale mix.