Sentences with phrase «pounds of chicken breasts»

Put a couple of pounds of chicken breasts in the cooker.

Cut up 2 pounds of chicken breasts to make 6 to 8 appetizer servings.

My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I diced up the two pounds of chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.

FYI I used 3 pounds of chicken breast 4 hours on low and an hour on high.

Catfish was on sale for $ 3.99 the other day and I originally made the pecan cornmeal crust for that, but when I had some leftover, I decided to try it with one package of the 10 pounds of chicken breast I had in the fridge as well (it was $ 1.99 / pound for boneless skinless chicken breasts!!!

And I already have bread crumbs Also, how many pounds of chicken breast did you use?

You can purchase 2 large boneless chicken breast and slice them thin (to cook a little faster) or you can buy a pound of chicken breast cutlets from your grocer's meat department.

Before you guzzle 50 grams of protein powder and eat a pound of chicken breasts after your next workout, consider a few things.

If you don't have leftover grilled chicken, cook about one and a half pounds of chicken breast to make this chowder recipe.

Not exact matches

We've grown so accustomed to these bills, that shelling out the cost of 50 pounds of economy - pack boneless skinless chicken breast just seems like a necessary expense.

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.

1/4 cup extra virgin olive oil 2 skinless boneless chicken breasts, cleaned and pounded thin 2 sections of Laughing Cow Cheese (regular, light, or herbed) 2 teaspoons Italian seasoning 1/2 cup of your favorite bread crumbs Salt and pepper to taste

Approximately how many pounds / ounces of chicken breasts would you recommend.

Author: Reeni Recipe type: Entree Cuisine: Italian Serves: 4 - 5 servings Ingredients 1 pound boneless chicken cutlets or breasts coarse salt and fresh black pepper Marinade: zest and juice of one lemon 1/4 cup olive oil...

1 1/2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat 1/2 lemon

One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.

If using chicken breasts pound them out to an even 1 / 2 - inch thickness between two pieces of saran wrap.

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

Place chicken breasts between 2 sheets of wax paper and pound with a mallet or rolling pin to about 1/2 inch thick.

Start Chicken — Preferably used my recipe for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempeChicken — Preferably used my recipe for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempeChicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempechicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high temperature.

I wanted to add a comment that 2 1/2 pounds of boneless chicken breasts is about 5 boneless chicken breasts.

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.

Pound your chicken breasts until they are thin and of equal thicknesses.

Lay another sheet of parchment paper on top of chicken and pound chicken breast to make them even.

If using chicken breasts pound them out between two pieces of plastic wrap using a mallet to an even thickness.

2 chicken breast halves, pounded thin 1 egg, beaten 1/4 cup grated parmesan 1/4 cup bread crumbs salt and pepper A few pinches of dried herbs (Italian seasoning works well) 1 Tbsp.

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

FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated freshCHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated freshchicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger

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.

Southern Eats Burger Ingredients: 2 pounds of lean ground chicken breast 4 tbsp.

Red, White and Blue Burger For the patty: 2 pounds of ground chicken breast 3 tbsp.

Ingredients honey chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle of salt and pepper 1/4 cup olive oil 3 tablespoons adobo sauce, from a can of chipotles in adobo 2 tablespoons honey 2 tablespoon dijon mustard 2 tablespoons chopped fresh cilantro 4 garlic cloves, minced

Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.

1 pound boneless, skinless chicken breast halves, butterflied salt and pepper to taste 2 tablespoons Canola, divided 3 bell peppers of various colors, sliced into 1 / 4 - inch strips 1 large onion, sliced into 1 / 4 - inch strips 4 La Tortilla Factory Light Tortillas, Flour

Ingredients For The Chicken: 4 chicken breasts (pounded 1/2 - inch thin) 2 teaspoons each of onion powder and garlic powder 1Chicken: 4 chicken breasts (pounded 1/2 - inch thin) 2 teaspoons each of onion powder and garlic powder 1chicken breasts (pounded 1/2 - inch thin) 2 teaspoons each of onion powder and garlic powder 1 tea...

2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream

Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of 3 / 8 - inch.

Chicken Katsu, is a Japanese dish made of pounded chicken breast and breaded with breadcrumbs and deep - fry until golden brown inChicken Katsu, is a Japanese dish made of pounded chicken breast and breaded with breadcrumbs and deep - fry until golden brown inchicken breast and breaded with breadcrumbs and deep - fry until golden brown in color.

Chicken Nuggets: 3/4 pound skinless, boneless chicken breast cut into 1 - inch cubes 3/4 cup flour salt and pepper to taste (I also added a bit of cayenne for a little kick) 1 egg, beaten 1 cup panko or regular breadcrumbs 1/3 cup grated parmesanChicken Nuggets: 3/4 pound skinless, boneless chicken breast cut into 1 - inch cubes 3/4 cup flour salt and pepper to taste (I also added a bit of cayenne for a little kick) 1 egg, beaten 1 cup panko or regular breadcrumbs 1/3 cup grated parmesanchicken breast cut into 1 - inch cubes 3/4 cup flour salt and pepper to taste (I also added a bit of cayenne for a little kick) 1 egg, beaten 1 cup panko or regular breadcrumbs 1/3 cup grated parmesan cheese

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 make a lot of pasta with simple sauces like butter, garlic, lemon, & thyme, or bacon, tomatoes, basil, balsamic & parmesan; I will add shrimp or chicken for variety; we grill a lot of vegetables with simple vinaigrettes; last night I had chicken breasts and a half bag of nearly stale pretzels so I crushed them, coated the pounded breasts and deep fried them, served with beer cheese sauce & a green salad.

Two pounds of chicken was only 3 breasts?

Ingredients: For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned in adobo 2 teaspoons adobo sauce from the chipotle can 1/2 teaspoon ground cumin 1 teaspoon kosher salt 2 tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but black will also work!)

Whenever I go to Metro, I buy at least 3 bags of chicken breasts - each bag weighs 2 pounds (1 kilo).

Place chicken between two layers of plastic wrap; use a meat mallet to pound one chicken breast at a time to about 1/2 - inch thickness.

It is a boneless skinless chicken breast, pounded thin, and filled with a mixture of goat cheese, mayo, garlic, and sundried tomatoes.

To pound chicken, put 1 breast half between two pieces of plastic wrap.

Cover each chicken breast in two layers of plastic wrap and use a rolling pin or something else heavy and unbreakable to pound your chicken to an even thickness, about half an inch.

· 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