Sentences with phrase «meat chicken breasts»

Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden.

We like to use chicken cutlets made with dark - meat chicken thighs — they have more than twice the immune - boosting zinc of white - meat chicken breasts.

«These are 1 - ounce pieces of all white meat chicken breast, marinated and grilled instead of fried, and then tossed in our signature wing sauces.

Eat lean meats Chicken breasts, cold water fish like salmon and tuna, lean cuts of beef and pork are your best bets.

This lighter General Tso's Chicken is made with chunks of white meat chicken breast, lightly wok sautéed with an easy, healthier stir - fry sauce, and less than half the calories than if you ordered take - out!

Not exact matches

Lunch - 200g meat or fish (for example, two chicken breasts, two salmon fillets, 200g chilli con carne or a large steak), 75g rice, pasta or couscous and a large portion of salad and veg.

We are happy to report that — in addition to continuing to serve chicken that has always been 100 % pure breast meat with no fillers, additives, hormones or steroids — we have converted more than 20 % of our poultry supply to our «No Antibiotics Ever» standard and are on track to be fully transitioned by 2019.

One video shows a «deboning stakeholder» from Cargill, their chicken supplier, separating a bird into pieces to demonstrate which components are used in McDonald's» products (breast meat, tenders, thighs and a bit of skin as a binder) and those that aren't (wings, legs and everything else).

PureBites Freeze - Dried Cat Treats are made with a single ingredient: 100 % pure meat such as chicken breast, shrimp, turkey breast, ocean whitefish, or duck liver.

Organ meats like liver provide different types of nutrients than muscle meats (like venison or chicken breast).

The company says it offers premium, pit - smoked whole muscle meats with customer injections, rubs, flavors and spice blends for retail or foodservice; oven - roasted pork loins, turkeys and chicken breasts; and custom - blend batches of sauce.

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).

Grill the chicken breasts over direct medium heat until the meat is firm to the touch and no longer pink in the center, about 8 - 10 minutes, turning once.

In the meantime, working one at time, put the chicken breast between 2 sheets of clingfilm skin side down and pound it with the meat pounder until about 1/4 inch thin.

As the knife pierces the crispy chicken breast, a fragrant stream of herb butter flows out, flavoring the meat and everything else on a plate.

You can use grilled chicken, shredded chicken, whatever type of chicken breast meat is easiest.

Different parts of the chicken will contribute different amounts of gelatin to the stock: Breast meat produces a deliciously flavorful stock that is very thin, while wings produce a slightly less clean flavor, with lots of gelatin.

Remove chicken breasts to a cutting board, and shred meat with two forks.

They are the little strips of meat that are attached to the underside of a chicken breast.

The photo above is cooked with all chicken breast meat.

In the meantime, I have my leftovers to look forward to: — a spinach salad with breast meat, fresh pineapple chunks, dried cranberries, and some shredded carrots and apples (I love colorful salads)-- my Pumpkin chicken skillet, based off of Gluten - Free Mommy's pumpkin chicken tortillas (but I try to limit my corn - intake so my version tops the filling on baked sweet potatoes.

And BTW, I'm a dark meat girl if I have a choice but the breast of this chicken is just as tender and moist as the dark meat.

Chicken is done when a meat thermometer inserted into the deepest part of the breast (but not touching the bone) reaches 165 F or higher for at least 5 seconds.

Chicken thighs and dark meat versus chicken bChicken thighs and dark meat versus chicken bchicken breasts.

different meats — substitute cooked chicken or turkey or ham for the boneless, skinless chicken breasts

One of the ways I used this most was looking at what meat was on sale, especially chicken breasts or pork chops.

I even used the breast meat from a rotisserie chicken so I didn't have to cook any chicken.

Shredded chicken, use breast meat from rotisserie chicken, or cook up a couple breasts, then shred

Bone - in chicken breasts may be used as well, but since white meat cooks faster than dark, check for doneness sooner.

I've used a small piece of chicken breast meat, pan fry lightly in a little oil in the saucepan, seasoned with salt and black pepper, cook until the chicken is done.

Just finished getting this in the crockpot, but used frozen boneless, skinless chicken breasts due to hubby's aversion to dark meat & am looking forward to having it tonight.

But perhaps the easiest way to eat more turmeric is to add it to lean meats, from lean beef to chicken breast.

If you're using thick chicken breasts, pound them thin with a meat mallet or rolling pin, or slice them horizontally in half.

REMOVE chicken tenders from breast meat if necessary.

Pound the four thinner chicken breast halves really thin with a meat mallet.

The last time I tried to flatten chicken breasts with a meat mallet I ended up with chicken that had holes in spots and thicker in others.

When you cut your chicken, the breast meat should be white, not pink.

You can use chicken cutlets as is or boneless skinless chicken breasts that you will have to pound thin with a meat mallet.

ground chicken (I used breast meat) 1/4 cup grated parmesan cheese 1/4 cup plain bread crumbs 2 tsp.

Place one chicken breast in a large plastic baggie, and using a meat pounder, pound until about 1/2 - inch thick.

Latin Flare Burger Yields: 6 large burgers Ingredients for the patty: 2 pounds ground chicken breast 1 large Vidalia onion, minced into meat 1/2 cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2 jalapenos peppers, seeded and diced 1 cup of corn 1 tbsp hot sauce Directions: Preheat grill 350 degrees.

While the sauce is simmering we take boneless chicken cutlets, breast or thigh meat, dredge them first in a mustardy coating, then in Parmesan tossed breadcrumbs (we like panko), and bake!

Buy a whole chicken instead of just the breasts and use the extra meat to make more meals (ex: chicken salad sandwiches, chicken pot pie)

Toppings: cheese (I used an Italian cheese blend) meat (optional - I used leftover grilled chicken breast) vegetables (such as red and green bell peppers, cremini mushrooms, fresh tomatoes, and caramelized red onions) fresh herbs (such as basil and oregano)

If you're still stuck on chicken breast meat, come over to the dark - side immediately.

Simply cube the chicken breast meat, add to the food processor (no more than one pound at a time) and pulse until ground.

When the oil is hot, add the chicken breasts and cook both sides for 5 - 7 minutes, until the meat is white.

If you can't find ground chicken breast packaged in the grocery store, you can ask the butcher to grind chicken breast meat for you or you can grind the chicken yourself at home in a food processor.

You could debone a bunch of chicken wings if you're very into driving yourself insane, but using breast meat is faster, easier, and in the end, likely more delicious.

Choose whatever kind of chicken you like; I'm generally a fan of the dark meat, so I went with boneless thighs, but chicken breast would work equally well.