Sentences with phrase «about skinless chicken breasts»

Many of you will now be thinking about skinless chicken breasts, red meat such as steak, eggs, and seafood and fish.

Not exact matches

I brushed a couple boneless, skinless chicken breasts with olive oil, salt and peppered them and baked them at 350 for about 20 - 25 minutes.

You can make your own by taking a boneless, skinless chicken breast and cut it lengthwise into pieces about 1 / 2 - inch thick or you can purchase chicken tenders already packaged from your grocery store.

According to this website, the revised recipe (no thighs, just boneless skinless chicken breasts) runs about 330 calories per serving.

Pizza: 1 recipe Pizza Dough about 1/3 cup basil pesto (recipe below) about 1 1/2 cups Fontina cheese about 1 1/2 cups mozzarella cheese 1 can artichoke hearts, roughly chopped 1 boneless skinless chicken breast half, cooked and chopped (or shredded rotisserie chicken)

Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.

6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1/2 cup finely chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar roasted red bell peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed salad greens

So, first secret: boneless chicken wings are actually — usually — made from boneless, skinless chicken breasts that are cut crosswise into wing - like shapes, about 1 - inch - by 2 - inch.

2 skinless, boneless chicken breast halve, about 6 oz each Olive oil Salt and black pepper to taste 2 slices prosciutto 10 very thin asparagus spears, trimmed — divided 4 large, thin slices provolone cheese 1/4 cup grated Parmesan cheese Chopped parsley or chives for garnish

If I wanted to make this but put it in the crockpot instead with boneless skinless chicken breast, how would I go about doing that?

I learned a few things about beef from this post, for instance, grass - fed beef has the same fat content as boneless, skinless chicken breast.

We bought a 10 pound bag of huge boneless skinless chicken breasts, so I usually pound one to about 1/2 inch and we share it.

To cook: Preheat your oven to 350 & bake for about 35 - 40 minutes (boneless, skinless chicken breasts — longer for hindquarters).

I made these this week with a few changes; I used 2 baked boneless, skinless chicken breasts, frozen corn, about 1/4 cup yogurt, 1 tablespoon mayonnaise and a squeeze of lemon juice, and Cavendar's Greek seasoning in place of the Mrs. Dash / salt / pepper.

We used boneless skinless breast and marinated the chicken in the rub for about an hour before grillling.

Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pepChicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pepchicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn

Ingredients 2 tablespoons unsalted butter 1 pound boneless, skinless chicken breasts (about 2 - 3) Sea salt Paprika 1 clove garlic, thinly sliced 1 pint assorted cherry tomatoes (I used mostly orange) 1 teaspoon sugar 1/4 cup chicken stock 1 tablespoon fresh basil 1/4 pound fresh mozzarella

freshly ground black pepper 2 large eggs 4 - 6 boneless, skinless chicken breasts or cutlets, each about 1/2 inch thick (about 1 1/2 - 2 lbs.

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

Cheesy Chicken Breasts Recipe type: Main Dish Serves: 4 4 boneless, skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakinChicken Breasts Recipe type: Main Dish Serves: 4 4 boneless, skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakinBreasts Recipe type: Main Dish Serves: 4 4 boneless, skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakinchicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakinbreasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a baking dish.

1 Tablespoon vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4» thick slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2» thick slices 1/4 cup curry powder 1/4 small head green cabbage (about 1/2 pound), cut into bite - size pieces 2 stalks celery (about 1/2 pound), sliced on an angle into 3» long pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and sliced on an angle into 3» long pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4» thick slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)

I used boneless, skinless chicken breasts (x3) and had to cook everything for about 35 - 36 minutes to get the chicken up to 165 °F.

1 1/2 tablespoons low - sodium soy sauce 1 lime, juiced and zested 1 tablespoon plus 2 teaspoons honey 1 tablespoon Sriracha (plus more for serving) 4 boneless skinless chicken breasts (about 1 1/2 pounds total) 2 peaches, cut into 16ths 24 fresh basil leaves

Ingredients: 1/2 an 8 - ounce jar sun - dried tomatoes packed in olive oil 1 tablespoon olive oil from the sun - dried tomato jar 4 garlic cloves, minced 1 pound boneless skinless chicken breasts 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground pepper 2 1/2 teaspoons dried oregano 4 ounces feta cheese, crumbled (about 1 cup) 1 packed cup baby arugula (optional) 1/4 cup fresh basil, torn or sliced

can diced green chiles 2 + 1/2 cups chicken broth 1 cup + 1/2 corn kernels (from about 4 corn cobs) 3/4 teaspoon of salt, divided 1/4 tsp ground pepper 1/8 cup all - purpose flour 2 cups low - fat milk 3 cooked chicken breasts, boneless, skinless, shredded 3/4 cup shredded Cheddar cheese fresh cilantro leaves

Pin It By Gourmet Persuasian Adapted from Publix Aprons Ingredients: 3 boneless, skinless chicken breasts (about 1.25 lbs) 1 tsp smoked paprika 1 tsp sea salt 1/2 tsp ground black pepper For the spicy peach sauce 1 cup peach preserves... Continue Reading →

Ingredients: 2 boneless, skinless chicken breasts 4 cups chicken stock or water (for poaching chicken)(You could also use about 4 cups diced rotisserie chicken.)

• When the chicken feels like an afterthought on the menu • When the menu lists a skinless / boneless chicken breast • When your server can't tell you a thing about its preparation • When there is a heavy sauce • When there is danger the bird has been over-brined (online reviews help here)

Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package direChicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package direchicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package direchicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package directions.

Add asparagus (ends trimmed, cut in half), chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well) to the same skillet, sprinkle red pepper flakes and salt over all of the ingredients in the skillet, and cook on medium heat, occasionally stirring, until the chicken is cooked through and no longer pink, and the asparagus is cooked to your liking (crunchy or crunchy - soft), about 5 to 10 minutes.

1 skinless, boneless chicken breast 6 fl oz (3/4 cup) low sodium or homemade chicken stock about 10 seedless red grapes 1 carrot, peeled and sliced 1 small sweet potato, peeled and sliced

Ingredients: 1 pound (about 2 boneless skinless breasts) ground chicken breast 1/2 cup cooked quinoa 1/4 yellow onion, finely minced 2 garlic cloves, minced 1/2 rib of celery, finely minced 1/2 medium carrot finely minced (If you have a food processor, you can use it to mince the onion, garlic, celery and carrot together by pulsing it until finely chopped.)

At Costco, boneless, skinless organic chicken breasts are only about 35 % more than their non-organic counterparts.

Chicken and sauce: Around 1 pound boneless skinless chicken breast 2 ⁄ 3 cup sugar - free or reduced sugar apricot preserves 3 tbsp gluten - free tamari or soy sauce (I used a low sodium tamari) 2 tbsp reduced sugar ketchup 1 tsp fresh minced ginger OR 1/4 tsp ground ginger 1/4 tsp liquid stevia OR about 1 tbsp lemoChicken and sauce: Around 1 pound boneless skinless chicken breast 2 ⁄ 3 cup sugar - free or reduced sugar apricot preserves 3 tbsp gluten - free tamari or soy sauce (I used a low sodium tamari) 2 tbsp reduced sugar ketchup 1 tsp fresh minced ginger OR 1/4 tsp ground ginger 1/4 tsp liquid stevia OR about 1 tbsp lemochicken breast 2 ⁄ 3 cup sugar - free or reduced sugar apricot preserves 3 tbsp gluten - free tamari or soy sauce (I used a low sodium tamari) 2 tbsp reduced sugar ketchup 1 tsp fresh minced ginger OR 1/4 tsp ground ginger 1/4 tsp liquid stevia OR about 1 tbsp lemon juice

To cook: Preheat your oven to 350 & bake for about 35 - 40 minutes (boneless, skinless chicken breasts — longer for hindquarters).

1 package or about 1 pound of Trader Joe's Organic Boneless Skinless Free Range Chicken Tenders (or you can cut up chicken breasts yoChicken Tenders (or you can cut up chicken breasts yochicken breasts yourself)

This would be equal to about 1.5 - 2 skinless, boneless chicken breasts, or 1.5 - 2 scoops of whey protein.

I eat a lunch of either 1 cup basmati rice with a grilled boneless skinless chicken breast and about 3/4 to 1 cup of either steamed asparagus, green beans or broccoli.

When most people think about increasing muscle size, they may automatically envision large tubs of protein sitting on the counter and plates full of boneless, skinless chicken breast.

Let's take a step back and think about this logically... what makes, for example, a piece of boneless, skinless chicken breast «clean?»

3 cups shredded skinless (about 15 ounces, boneless rotisserie chicken breast or pre-cooked and shredded chicken breast)

:) Ingredients: Raw, boneless, skinless chicken breast (about...