+ + Cut each chicken
breast lengthwise into three strips.
Cut each chicken
breast lengthwise into 4 equal - sized strips; transfer to a medium bowl.
Cut the chicken
breast lengthwise into thin slices, season them with salt, pepper and paprika on both sides.
Cut the chicken
breast lengthwise into long strips.
Cut the chicken
breasts lengthwise (cutting almost all the way through but not quite to create a pocket).
Not exact matches
3 large boneless skinless Chicken
Breasts, cut in half
lengthwise, to form 2 thinner cutlets.
I had 6 large chicken
breasts that I cut into 3 strips each
lengthwise.
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.
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.
Cut chicken
breasts in half,
lengthwise, to make 4 chicken filets 4.
-LSB-...] PaleOMG — Paleo Recipes — Buffalo Chicken Pasta — 1 large spaghetti squash, cut in half
lengthwise; 2 tablespoons fat (I used duck fat) 1 pound boneless, skinless chicken
breasts, cubed; 2 garlic cloves, minced... -LSB-...]
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 tomatoes
Cut the chicken
breast filets
lengthwise into thin strips or use prepared sliced
breasts.
Slice
lengthwise the chicken
breast fillets.
2 medium / large - sized chicken
breasts, (about 1/2 — 3/4 lb total) preferably organic, each cut
lengthwise into three or four long pieces
Slice the chicken
breast fillets
lengthwise and stir them with the yogurt marinade to coat evenly.
I cut the chicken
breast in thirds
lengthwise and then in thin slices across.
Slide the sprigs in
lengthwise and distribute them evenly all around the
breasts and thighs.
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.
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
Cut the
breast side of the chicken in half
lengthwise.
Clean the chicken by removing fat, slice the chicken
breasts in half
lengthwise to make them thinner and easier to cook.