Sentences with phrase «breast on the cutting»

Prepare the chicken breasts: Place the chicken breasts on a cutting board and cover with plastic wrap.

Place 1 chicken breast on a cutting board and cover the chicken with plastic wrap.

Place the chicken breasts on a cutting board and cover them with parchment paper.

Set the turkey breast on a cutting board, Rub the breast w the ith the olive oil and then pat on the spice mixture, evenly coating the turkey breast on all sides.

Place your chicken breasts on a cutting board and cover them with plastic wrap.

Place the chicken breasts on a cutting board and if necessary, pound with a meat mallet to ensure an even thickness.

Place the chicken breasts on a cutting board.

Place a chicken breast on a cutting board, skin side up.

Place the chicken breasts on a cutting board and top with a sheet of parchment paper.

Place the whole breast on the cutting board with the exposed bones away from you.

Not exact matches

On Thursday, videos emerged showing Turkish - backed rebels kicking the dead corpse of a female YPG fighter named Barin Kobani and discussing whether she was attractive after stripping off her clothes and cutting off her breasts.

Then, prepare chicken breasts by laying them flat on a cutting board.

Using a slotted spoon or tongs, remove chicken breasts from slow cooker and place on cutting board.

Place chicken, breast side down on cutting board.

Boneless, skinless chicken breasts (cut into strips) or boneless skinless thighs are often on sale.

And cut a slit about an inch and a half deep and wide, depending on the size of the breasts with big breasts allowing for a wider, deeper cut:

Once the chicken breast is cut in half, add to a large skillet over medium high heat and cook for 7 minutes on each side.

If using chicken breasts pound them to 1 / 4 - inch thickness between two pieces of plastic wrap on a cutting board.

3 frozen chicken breasts on bottom, 1 cup uncooked quinoa, 2 cups water, I just used like a coleslaw mix (white and purple cabbage and carrots) 1.5 cups of it, 1 cup fresh cut up broccoli, 2 stalks green onions, and then the sauce on top (1/3 cup olive oil, 1/2 cup franks hot sauce, 1 tsp seasoned salt whisked together)

On a separate cutting board (to avoid contamination from raw chicken) cut chicken breast pieces into cubes.

Cut the duck breasts into small chunks and place on skewers.

Drizzle 1/2 tsp of sun - dried tomato oil on each chicken breast and bake at 400 degrees F for approximately 30 minutes or until the coating is golden brown and the chicken is no longer pink if you cut into it.

Remove the lid, then remove the chicken breasts and place on a cutting board.

Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter

Take your kitchen shears and cut on either side of the backbone, it might take some convincing on a couple spots, then once you've cut through on both sides toss the bone into the stockpot with the neck if you got it and place the turkey right onto the baking sheet your roasting it on breast side up so it's sort of splayed out.

Basically what you do is cut a pocket on the underside of the breast into that thick part where the wishbone would be, then pound down the breast until its about 1 / 4 - inch, then stuff that pocket and roll up.

Remove the chicken breasts from the pot and place on a cutting board for a few minutes to cool.

Turkey breast chops cut into nugget size, breaded with panko and whatever shredded cheese is in the fridge, baked on a wire rack over a cookie sheet (so all sides crisp) at 350 until the proper temperature and served with roasted asparagus.

If you cut up your 2 lbs chicken breasts into cubes they should fit in about a single layer in the dish, and if they don't all fit and you have to throw a few pieces on top that's no big deal.

Anonymous - if using skinless breasts, I would do a few things: 1) Cut them in half horizontally, to make thinner filets, and maybe pound them a little to even them out into cutlets 2) Rub the chicken on both sides with a little olive oil before adding the garlic salt and smoked paprika 3) Broil (but it will take less time) The key there is not letting the white meat dry out under the broiler (hence the oil).

Place one hand firmly on top of one of the chicken breasts and carefully cut in half horizontally with a sharp chef's knife.

4 - 4 1/2 lb chicken parts, skin on, bone - in (such as chicken breasts and thighs), or one whole chicken, cut into 8 pieces.

Serves: 8 Servings Hands - on time: 20 minutes Total time: 20 minutes INGREDIENTS: 2 tbsp olive oil 1 6 - oz boneless, skinless chicken breast, cut into 1/2 - inch cubes 1 yellow onion, finely chopped 1 each red and yellow bell pepper, finely chopped 3 cloves garlic, finely sliced 1 tbsp each... [read more]

Place chicken, breast side down, on a cutting surface.

I cut the recipe in half and marinated 2 chicken breasts for about 24 hours then grilled them on the bbq.

Cut the chicken breast lengthwise into thin slices, season them with salt, pepper and paprika on both sides.

If you're using unsliced breasts, put them on a cutting board and slice them thin.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

To butterfly the turkey, place it, breast down, on a cutting board.

Cut up the roasters into separate pieces (you can leave wing on side of breast for flavor and to keep breast from drying out).

Place turkey, breast side down, on a large cutting board.

For an even more kid - friendly option, cut the chicken breast into strips before preparing the chicken, and you have some tasty chicken strips on your hands that your kids will automatically like even more.

Ask your butcher to butterfly the turkey breasts for you to cut down on prep time!

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)

directions Preheat oven to 450º F. Pat the turkey dry then turn it breast side down on a cutting board.

Depending on the size of the breast, after pounding it down, you can cut it into serving size pieces.

Place the chicken, breast side up, on a clean cutting surface.

I stuck in on top of my sliced turkey breast and then cut up some avocado and placed in on top.

1 tablespoon extra-virgin olive oil 1 tablespoon finely chopped fresh rosemary 2 teaspoons minced garlic 2 teaspoons finely chopped fresh sage Grated zest of 1 lemon 1 teaspoon coarse salt 1 teaspoon black pepper 2 bone - in, skin - on chicken breasts (8 to 12 ounces each) 1/2 small green cabbage, core intact, cut into 4 wedges 4 slices Whole30 - compliant bacon 4 teaspoons fresh lemon juice

Carefully remove whole chicken breasts and place on a cutting board.