Slice the chicken lengthwise about 1/3 of the way through to the other side.
Slice the chicken lengthwise into strips (you can buy tenderloins for this, but this is just as easy).
Not exact matches
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved
lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian
chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly
sliced fresh basil 1/4 cup shredded Italian cheese blend
FOR THE FILLING 4 cups
chicken broth 3 carrots, cut crosswise into 1 / 4 - inch
slices 3/4 pound red potatoes (about 2 medium), quartered
lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked
chicken (the meat from around a 3 pound
chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
piece of galangal, cut into thin
slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass,
sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and
sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms,
sliced (straw mushrooms are more authentic, but definitely not essential) 1
chicken breast (approx.
Slice each
chicken breast in half
lengthwise, then crosswise into 1/2 - inch
slices.
5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly
sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly
sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked
sliced chicken breast and / or thighs
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.
Chicken breast sliced lengthwise about two thirds of the way through the chicken and then stuffed with goat cheese and sun - dried t
Chicken breast
sliced lengthwise about two thirds of the way through the
chicken and then stuffed with goat cheese and sun - dried t
chicken and then stuffed with goat cheese and sun - dried tomatoes
Cut the
chicken breast filets
lengthwise into thin strips or use prepared
sliced breasts.
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds
chicken, cut up 10 ounces cooked bamboo shoots,
sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
ingredients MARINATED
CHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
CHICKEN: 1/2 cup olive oil 6
chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
chicken thighs (bone - in, skin - on) 1 jalapeno (split
lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED
CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated
chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
chicken 1 onion (peeled, thinly
sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup
chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)
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.
* 8 cups organic
chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut
lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
Slice lengthwise the
chicken breast fillets.
Slice the
chicken breast fillets
lengthwise and stir them with the yogurt marinade to coat evenly.
Ingredients 1/2 pound boneless, skinless
chicken thighs 1 carrot, cut into chunks 1 small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved
lengthwise and thinly
sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot, finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried
Cut the
chicken breast
lengthwise into thin
slices, season them with salt, pepper and paprika on both sides.
Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut in half
lengthwise then thinly
sliced 4 garlic cloves, thickly
sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup
Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes.
Kabocha Squash and Fennel Soup 1/2 medium kabocha squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup
sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups
chicken stock Preheat the oven to 400 Cut squash in half
lengthwise and remove the seeds.
I cut the
chicken breast in thirds
lengthwise and then in thin
slices across.
6 tablespoons olive oil, divided 1 leek, white and pale - green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk, thinly
slices 4 cups low sodium vegetable or
chicken broth 2 small carrots, peeled and thinly
sliced lengthwise with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for serving
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.
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half
lengthwise, then
sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups
chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes,
sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
4 tablespoons butter (divided use) 4 tablespoons vegetable oil (divided use) 2 pounds boneless pork, thinly
sliced and cut into long strips about 1 / 2 - inch wide 3 medium onions,
sliced thinly (crosswise) and separated into rings 2 tablespoons flour 3 tablespoons Hungarian paprika or New Mexico chile powder (medium - hot or hot, to taste) 1 green bell pepper, seeded and cut
lengthwise into 1 / 4 - inch wide strips * 1 red bell pepper, seeded and cut
lengthwise into 1 / 4 - inch wide strips * 1 yellow bell pepper, seeded and cut
lengthwise into 1 / 4 - inch wide strips * 2 to 3 hot green peppers (jalapeños or serranos), cut crosswise into small rings 1 cup beef or
chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf
Working one at a time,
slice chicken thighs in half
lengthwise.
I
sliced the
chicken in half
lengthwise to make thinner fillets.
Ingredients 4 organic, skin free
chicken pieces (breast or thigh) 1/2 cup green peas, shelled 1/2 cup sugar snap peas, trimmed and cut in half 1/2 cup snow peas, trimmed and finely
sliced lengthwise 1/2 cup bean shoots 2 tablespoons fresh coriander, chopped 2 tablespoons Vietnamese mint, chopped 500 grams dried rice noodles 1/2 red onion, finely
sliced 1/4 cup cashew nuts
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.
Clean the
chicken by removing fat,
slice the
chicken breasts in half
lengthwise to make them thinner and easier to cook.