Sentences with phrase «chicken breasts on both sides with»

Season chicken breast on both sides with lemon - pepper seasoning.

Sprinkle the chicken breasts on both sides with the seasoning salt, cayenne and black pepper; set aside.

Rub chicken breasts on all sides with the zest of 1 lime, 1 teaspoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper.

Generously season chicken breasts on both sides with salt, lemon pepper seasoning and a small amount of paprika.

Season chicken breast on both sides with seasoning.

Not exact matches

Tossing it with squash noodles and sauteeing for just a few minutes to warm everything through is all you need, and then you have a delicious side dish or main course (pop a fried or poached egg on top for a vegetarian version, or a grilled chicken breast for the meat eater in your life).

* Chicken Breast and White Cheddar on a Whole Wheat Kaiser Bun with spinach, mushrooms (on side) & mayonnaise and mustard packets

Starting with the breast side, gently lift the chicken skin being careful not to break it, next put about 1 tbsp of mustard mixture under the skin on each side, massaging it around to cover as much as possible.

Brush the chicken with olive oil and place it, breast side up, on top of the bread.

Place the chicken with breast side down on top of the yam and put the rest of the yams and garlic around the chicken or you can stuff some of them in the chicken cavity.

Add the chicken breasts, season with salt and pepper on both sides.

Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper.

When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.

Coat chicken breasts with the flour mixture, dip in egg mixture and cook on the skillet for about 2 minutes each side.

melt butter in a skillet add chopped garlic add the chicken breast and cook 3 minutes on each side sprinkle with the seasoning

Rub the chicken with the olive oil and place the bird on top of the bread, breast side up.

Season chicken breasts with salt, if desired, then add breasts and cook for 3 to 4 minutes per side (depending on thickness), until they are just cooked through in the center.

I grilled the breasts for 15 minutes on each side and they were perfectly cooked (although I think because the brining adds moisture to the chicken, there is more leeway with the cooking time - another good reason to do it!).

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).

Spray the underside of a large piece of parchment paper, large enough to cover the whole baking dish, with cooking oil, and place, oiled - side down, directly on top of the chicken breasts in the pan.

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

I followed the recipe with the following deviations: I used tomatillo salsa, a mix of shredded chicken breasts, legs and thighs, halved the jalepenos, used lower fat mexican blend cheese and decided that the sauce tasted so good without the avocado, I put my avocado on a side salad.

Coat chicken breast with olive oil, then sprinkle with smoked paprika, garlic powder and salt on both sides.

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

Working with 2 chicken breasts at a time, coat chicken in the flour mixture and place in the skillet to lightly brown, about 3 to 4 minutes on each side.

Pat the chicken breasts dry with paper towels and season them generously on both sides with salt and paprika.

I seared the chicken breasts on both sides in a skillet coated with cooking spray before placing them in the oven so they'd be browned a bit.

Brush the chicken breasts with olive oil on both sides and season with salt and pepper.

Either as a vegetarian or vegan main dish with just some salad on the side or as a side dish for grilled or baked chicken breasts, fish or even sausages.

Season chicken breasts with salt and pepper on both sides, add to pan.

Ingredients • 1 pounds ground chicken breast (turkey would work too, no one will know) • 2 tablespoons finely grated carrots • 1 tablespoon finely grated celery • 2 tablespoons red onion, finely diced • 1/8 to 1/4 cup buffalo hot sauce (depending on how hot you like it), plus a little on the side to baste with • 1/2 teaspoon garlic powder • salt and pepper to taste • 3 or 4 whole wheat buns • Serve with carrot - celery slaw and yogurt - blue cheese sauce (recipe to follow) Directions 1.

These delicious quesadillas are filled with chicken breast cutlets marinated in HERDEZ ® Tomatillo Verde Cooking Sauce and topped of with a zesty citrus tequila cream and HERDEZ ® Salsa Verde on the side.

Enjoy your choice of two main dishes such as Grilled BBQ Chicken Breast, St. Louis BBQ Ribs, Grilled BBQ Shrimp Skewer, Slow roasted Tri-tip and many others — and pair it with two sides including BBQ Baked Beans, Almond Coleslaw, Southern - style Mac n» Cheese, Corn on the Cob and other choices.

Season 6 — 8 chicken breast cutlets (depending on size) with salt and pepper, and cook on both sides under a preheated broiler or on a grill until cooked through.

Season the chicken breast meat with salt and pepper on both sides and coat with your favorite barbecue sauce.

To continue the last example, taking only beta - carotene in a pill would not have the same effects as having a nice sweet potato salad together with lentils, spinach, and a nice grilled chicken breast on the side.

To spatchcock the chicken, put the bird on the worktop, breast - side down, with the legs pointing towards you.

On a work surface with breast side of chicken up, tuck wings underneath.

Season chicken breast generously with salt and pepper on both sides.

The best bet is to eat at home as much as possible and if you do eat out order off the menu, simple order grilled chicken breast or fish, baked potato and steamed vegetables or salad with all sauces and butters served on the side.

Ingredients • 1 pounds ground chicken breast (turkey would work too, no one will know) • 2 tablespoons finely grated carrots • 1 tablespoon finely grated celery • 2 tablespoons red onion, finely diced • 1/8 to 1/4 cup buffalo hot sauce (depending on how hot you like it), plus a little on the side to baste with • 1/2 teaspoon garlic powder • salt and pepper to taste • 3 or 4 whole wheat buns • Serve with carrot - celery slaw and yogurt - blue cheese sauce (recipe to follow) Directions 1.

Season chicken breast with salt and pepper and place it on a hot grill for about 6 to 8 minutes per each side.

The chicken breasts have been previously salted with garlic salt, sprinkled on both sides with sage, rosemary and thyme (or use poultry seasoning).

2 Place the chicken breast side down on top of the vegetables (this will help keep the meat moist during cooking) and season with salt and pepper.