The pieces of chicken breast are tiny and broken up.
If chicken breast are thick, slice them in half horizontally so you have 4
pieces of chicken breast.
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.
You won't find the bun slathered with creamy beans and we are using a thin
piece of chicken breast, not steak but I guarantee this sandwich is no less terrific and the sentiment of soft bun, creamy spread, crispy, pan-fried meat is all still there.
piece of chicken breast and veggies.
Not exact matches
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).
If using
chicken breasts pound them out to an even 1 / 2 - inch thickness between two
pieces of saran wrap.
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.
Ingredients: 2 small, cooked
chicken breast halves (about 1 cup), diced 1/4 cup Vegenaise or mayonnaise (or enough to cover and bind) 2 small squirts Dijon Mustard (about 1/4 teaspoon) 1/2
of a small apple, peeled and diced (about 1/3 a cup) 2 small handfuls
of roasted pecan
pieces (about 4 teaspoons) 1/2 teaspoon dried tarragon, crushed 6 ice cream cones
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless
chicken breast, cut into bite - size
pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4
of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
Chicken and Dumplings 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
Chicken and Dumplings 4 skinless, boneless
chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream
of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
pieces
My boyfriend and I made this for dinner one night but instead
of chicken pieces we used
chicken breasts.
Just brown thinly sliced
chicken breast pieces for a few minutes and set them aside, then continue with the rest
of the recipe.
To clone the shape
of the
chicken served at the burger giant, you'll slice the
chicken breasts in half, and pound each
piece flat with a mallet.
Step 2: Dice boneless, skinless
chicken breast into bite - sized
pieces and carefully dice 1/2
of a small onion.
If using
chicken breasts pound them out between two
pieces of plastic wrap using a mallet to an even thickness.
If using
chicken breasts pound them to 1 / 4 - inch thickness between two
pieces of plastic wrap on a cutting board.
* snort * Give you a paperclip, a
chicken breast and
piece of tape and I bet you could make a helicopter that would break you out
of any South American prison.
Once you have cut a slit in each
breast, wrap a
piece of cheese in a
piece of prosciutto and carefully stuff inside the pocket
of a
chicken breast.
«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.
Ingredients 1/2
of 16 - ounce box rotini noodles 1 lb
chicken breast, cut into bite - sized
pieces Salt Pepper Garlic powder It...
First I pounded the
chicken breasts to an even thickness (about 1/3 inch) with a
piece of plastic wrap covering the meat.
On a flat surface place a
chicken breast, cover with a
piece of plastic wrap and pound gently until the
chicken is evenly thick, about 1/3 inch thick.
I made the cauli - rice per the recipe and baked the
chicken breasts in green enchilada sauce, then cut the
chicken into bite - sized
pieces and served it with some
of the sauce over the rice.
Olive oil 3 large organic
chicken breasts (cut into 3 or 4
pieces each) 1 large
piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1 cup
of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves
of garlic, minced 1 cup
of white wine 1 cup
of chicken broth (I used low sodium) Salt and pepper
If you prefer, you can substitute 2 bone - in
chicken breasts, cut in half (they're typically large enough to serve 2), or a mix
of bone - in
chicken pieces.
2 lbs raw boneless, skinless
chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side
of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger
pieces (I used New York Texas Toast brand Garlic & Butter)
Why wouldn't I want to blanket a
piece of juicy steak or crispy
chicken breast — or even a plate
of sweet pan-seared scallops — with a silky sauce that requires little more than a few extra minutes and no fancy equipment?
With the
breast side down, fill each
piece of chicken with the cream cheese mixture in the middle portion
of the
breast.
To pound
chicken, put 1
breast half between two
pieces of plastic wrap.
1 packet peri peri spice mix (or make your own using paprika, garlic, onion, oregano, ground cumin, chili powder, thyme, chili flakes) 8
chicken thigh fillets (or mix
of thighs and drumsticks,
breasts, wings, etc) 4 cloves garlic, chopped 1 inch
piece of ginger, chopped 1 lemon, zested 5 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon salt 1 lemon, cut into wedges (for serving)
Ingredients: 2
chicken breasts cut into
pieces 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon packed brown sugar 2 cloves
of garlic, minced 1/2 teaspoon fresh grated ginger 2 tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.
· 2,2 pounds (1 kg) boneless skinless
chicken breasts, trimmed
of any excess fat and cut into large bite - sized
pieces · 1 teaspoon dried marjoram · 1 teaspoon dried rosemary · 1 tablespoon mustard · olive oil · 8 wooden skewers · 6 tablespoons
of sesame seeds
Sucks to the point where you'd rather eat nothing at all than another dried out, bland
piece of what is supposed to pass for a
chicken breast.
1 medium savoy cabbage (organic) Butter for pan 1 tbspoon coconut oil (or olive oil) 1 onion finely chopped (organic) 2 carrots cut into small
pieces (organic) 1 clove garlic 300g
chicken breast (organic) 1 bay leaf 1 sprig
of lemon thyme (organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr diced tomato (organic) 1 egg (organic)
Slice the
chicken breasts into
pieces of even thickness (for even grilling) 2.
French Herbed Baked
Chicken Garlic and Wine Baked
Chicken Baked Garlic
Chicken Thyme Marinated
Chicken Breast Chicken Satay Honey Balsamic
Chicken Thighs Crockpot
Chicken Cacciatore Barbecue Lamb Recipe Grilled Beef Kabobs Baked
Chicken Breasts, Italian Style Peruvian Steak Salad Grilled Lamb Chops with Garlic and Herbs Rack
of Lamb Lemon Garlic Pork Roast Rosemary Roast
Chicken Pieces With Two Potatoes Roast Turkey Recipe Short Ribs in Tres Chiles Broth Apple Valley Cider Stew Turkey Cutlets with Garlic Butter Sauce Lasagna with Veggie «Noodles» Spanish Paella Lemon Lime
Chicken Marinade Spinach Stuffed
Chicken Breasts Chicken Lettuce Wraps Split Herb Roast
Chicken Jerk
Chicken Burgers Indian Butter
Chicken
Baste the
chicken occasionally during cooking; if the
breast gets too brown before the
chicken in completely cooked, cover it with a small
piece of foil.
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.
Place each slice
of chicken breast between two
pieces of wax paper or plastic wrap and pound with the flat end
of a meat mallet until very thin.
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 pep
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 pep
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
(Depending on the size
of the
chicken breasts, you should yield 8 to 12
pieces.)
Thai Coconut
Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups
chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
chicken broth — 1 stalk lemongrass, cut into 3 - inch
pieces and crushed with the back
of a cleaver — 1 1 - inch
piece ginger root or galangal, crushed with the back
of a cleaver — 1/2 pound boneless
chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers — juice
In the past I had always used boneless / skinless
breasts, but it was Barefoot Contessa that I learned to use the «on the bone» for a juicier
piece of chicken.
for the
chicken: 3 boneless, skinless
chicken breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch
piece of fresh ginger, grated a bunch
of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
Place each
chicken breast half between two
pieces of plastic wrap or wax paper.
Add half
of chopped onions and all
chicken pieces (reserve
breast).
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range
chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh coriander6 fresh kaffir lime leaves or finely grated zest
of 1 lime5cm
piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section
of supermarkets)
A mouth watering mix
of chicken breast fillet
pieces, stir - fry vegetables, cheese, sweetcorn, kidney beans and salsa sauce, all wrapped in flour tortillas.
Thai red
chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range
chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh coriander6 fresh kaffir lime leaves or finely grated zest
of 1 lime5cm
piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section
of supermarkets)