Sentences with phrase «on side of breast»

Chloe Grace Moretz has added to her tattoo collection with a motivational script imprinted on her the side of her breast.

«Is she going to have the answers written on the side of the breast pump?

In the battle of breastfeeding — the doctor and my husband are on the formula's side and I'm the only one on the side of breast milk.

During surgery, your doctor may remove lymph nodes from under your arm on the side of your breast.

To feed your baby in this position, place him beside you — on the side of the breast you will use — with his head near your breast.

For others, a small tube is placed on the side of the breast, feeding milk on to the nipple to recreate the experience.

Straighten baby, move arms to a comfortable position (often one on either side of the breast like a hug works well).

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

Slide 2 slices each of lemon and orange and 5 sage leaves on each side of breast between skin and meat.

In the above photo you can see the rufous colour in the wing of the White - throated Sparrow and the blurry streaks on the sides of the breast.

Not exact matches

More alarmingly, the possible side - effects of hitting up on T include shrinking testicles and growing breasts.

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.

The chicken breasts are then cooked in a bit of olive oil until golden on both sides.

The Chicken: Find the thickest part on the side of the chicken breast.

That pouch won't hold much stuffing, so let's expand the pouch, but not expand the hole but running the tip of the blade up into the breast without widening the slit on the side:

Place hand on top of the chicken and using a knife, make an incision at the top side of the chicken breast where the chicken is the fattest.

Add 2 tablespoon of the butter and 3 tablespoons of olive oil and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.

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.

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

Place rolled turkey breast on top of the onions, skin side up.

Place the chicken breasts skin - sides down on the grill, and cook, flipping once, until they have reached the internal temperature of 165º, 8 minutes on each side.

Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour.

Slide your finger underneath the skin of the chicken on the breast side, separating the skin from the bird, but leaving it attached.

Roast bird, breast side up, in a large, lightly oiled roasting pan on the lower portion of oven at 350 degrees F. for first 30 minutes then reduce heat to 325 degrees F. Continue to roast, basting often, until thermometer inserted into thickest part of thigh reads 180 degrees F. about 2 to 2 1/2 hours.

Rub the seasoning mixture on all sides of the turkey breast and place in the roasting pan.

Place turkey breast - side up on top of the vegetables.

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.

On the other side of the flatbread, layer the pepper jack cheese, jalapeño, chicken breast, avocado slices, and half of peach slices.

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.

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 peppercorn

Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.

Place the chicken, breast side down on top of the vegetables in the pan.

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.

Sprinkle spice mixture generously on both sides of chicken breasts.

Place the chicken on top of the mound, breast side down.

In a sauté pan large enough to fit the breasts, heat 1 — 2 tablespoons of olive oil over a medium flame and lightly fry the chicken until cooked through and browned on both sides.

Place the chicken on this bed of vegetables, breast side up.

Then move the coated breast to the dish of panko crumbs and coat it on all sides.

I use a generous amount of the garlic and onion powders to coat the breasts on both sides.

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.

Then flip chicken over (skin side up), place on cooler side of grill, close grill lid and let chicken cook (3 - 5 minutes for breast meat; 12 minutes for bone in leg / thigh meat).

When the temperature stabilizes, add 1 1/2 cups of drained wood chips to the coals and place the pheasant on the cooking grate, skin side up, and lay the bacon strips atop the breasts.

I spray a little bit of nonstick spray in a nonstick pan, coat the chicken breasts in garlic salt and pepper, put a lid on the pan and then cook on both sides for several minutes.

The bird goes in the middle of the coals breast side down, and we cooked it to about 150 - 160F before throwing on the ingredients for salsa.

Arrange chicken breast halves on the other side of the skillet.

Starting on one side and using a thin, sharp blade, position knife about 3» from neck end (the widest part of the breast).

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.

Lay the chicken, bone side down in the crockpot and place a single pat of butter on the top of each chicken breast.