Sentences with phrase «side of chicken then»

Not exact matches

Then add the pepper, oregano, and salt to both sides of the chicken.

Season the chicken on both sides with salt and pepper, then spoon a little of the remaining balsamic - honey mixture over each piece.

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

The other day I read that the day of the family dinner plate being made up of a main protein (meat, chicken, fish), a side of carbohydrates (rice, pasta, potatoes), and then a side of veggies (carrots, broccoli, whatever is languishing in the fridge), is quickly losing ground as the best idea of what dinner should look like.

One at a time, press the coated chicken strips into the dish of corn flake crumbs and flip so that both sides are coated in crumbs, then transfer the crumby strips to the prepared baking sheet.

For chicken breasts, place chicken skin side down and broil 10 minutes, then take out chicken, use a fork to turn skin side up, transfer to a new sheet of foil and return to the oven for about 20 minutes.

In this case I used about 1 1/2 pounds of chicken legs, browned on each side on the stove, then baked until cooked through.

They put a knife into the thick side of the chicken, twisted the knife around to make a pocket, and then piped in the stuffing ingredients into the chicken.

In this case I used about 1 1/2 pounds of chicken legs, browned on each side on the stove in a stock pot, then transferred to a baking dish and baked until cooked through.

We are going to have it tonight as a side dish with chicken schnitzels (which i could kill for anytime!!!!) And of course i will then add the chopped fresh cilantro and scallions on top — can't wait!!!

Toss everything together and then turn the chicken skin side up on top of the potatoes.

Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160 ˚F.

Sear chicken quarters over the hot side of the grill and then move the pieces to the cooler area of the grill keeping the thigh pieces closest to the heat source.

To stuff the enchiladas, place about 1 / 4 - cup of seasoned chicken into each tortilla, roll, and then place in a casserole dish with the seam - side facing down.

Place one tortilla in the sauce and flip it so it's lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortilla.

It's one of the few recipes for chicken that I was able to serve with countless different sides, making this a staple recipe then, and it's continued to be a staple recipe through the years.

Charlotte, 7 minutes on each side and then an additional amount of time, up to 10 minutes, is an appropriate amount of time, and is variable because chicken pieces will vary in size and thickness.

Dip each piece of chicken liberally in the egg (on both sides), shake off any excess egg and then coat the chicken with the pecan breadcrumbs.

Season both sides of your chicken with sea salt and lemon pepper, then place it in the hot pan.

Dip each piece of chicken in the egg and then the cheese, coating both sides.

Fold opposite side of filo over chicken then roll up to use all of the filo.

If chicken isn't flattened already, place one piece at a time into a gallon sized freezer bag then, using the flat side of a meat mallet, pound your chicken to 1/4 inch thickness.

It's happened to all of us: you get the cast iron hot, swirl in the oil, lay the chicken thighs skin - side down, and then: shriveling.

This fluffy Cilantro Lime Quinoa is simmered in chicken broth with caramelized onion and garlic, then it's tossed with a wee bit of fresh lime juice and chopped cilantro, making this a delicious side...

Brush the bread slices with the olive oil on both sides then mash one clove of garlic from the roasted chicken on each slices of bread and spread like butter all over the bread.

Place the bricks on top of the chicken and grill for about 10 minutes, then turn over and return the bricks to the chicken, being sure to flip the bricks so the clean side touches the chicken.

Place on top of the tortilla with chicken and then place the «sandwich» back in the pan for 1 - 2 minutes to allow the 2 sides to melt together.

Liberally cover both sides of each chicken breast with the sundried tomato paste and then with the ground pecans.

I'd recommend getting the jumbo size if there are four or more of you because then you also get a good amount of the fried chicken, chicken curry and satay chicken with the delicious sweet and spicy nasi lemak sambal on the side that goes well with the half boiled egg.

When then tomatoes and onions have finished caramelizing, season both sides of all of the chicken thighs with 1 teaspoon of the ras el hanout and a pinch of Kosher salt.

Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.

Omg i love this recipe i followed recipe except i only juiced 3 limes and baked for 20 min uncovered and then another 25 min covered i layed chicken on a bed of spinache and served with a side of mashed sweet potato... i used McCormick chili powder 1tbsp not spicy at all but i love spicy food so thats my opinion and taste buds... I highly recommend this easy and super delish meal for anytime of the year i will be incorporating this in my menu at home... THANK YOU Gracias for posting this recipe.

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).

Working one at a time, spread 1/4 cup chicken mixture down the center of tortilla and fold one side over filling, then continue to roll enchilada onto itself.

Dip each piece of chicken in the egg wash first (both sides), then the dry batter (both sides, then repeat.

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.

Here is my setup, I seared the chicken thighs for a couple of minutes on each side until they got some grill marks and then set aside.

Pour in a thin layer of olive oil, then sear the chicken, skin - side down, until the skin is browned, about 5 minutes.

With the chicken skin side up, brush pieces with olive oil, then generously coat with 2/3 of the salt, pepper & rosemary.

Add minced garlic, and red chili pepper flakes then stir up the chicken strips to cook on the other side for a couple of minutes, until almost cooked through.

Heat 1 Tbsp of olive oil in a large skillet over medium - high heat and then sear the chicken breasts on both sides until nicely colored and almost done.

Heat 1 Tbsp of olive oil in a large skillet over medium high heat and then sear the chicken breasts on both sides until nicely colored and almost done.

This is an incredibly difficult question to answer for a variety of reasons, most importantly because over the years our once vaunted «beautiful» style of play has become a shadow of it's former self, only to be replaced by a less than stellar «plug and play» mentality where players play out of position and adjustments / substitutions are rarely forthcoming before the 75th minute... if you look at our current players, very few would make sense in the traditional Wengerian system... at present, we don't have the personnel to move the ball quickly from deep - lying position, efficient one touch midfielders that can make the necessary through balls or the disciplined and pacey forwards to stretch defences into wide positions, without the aid of the backs coming up into the final 3rd, so that we can attack the defensive lanes in the same clinical fashion we did years ago... on this current squad, we have only 1 central defender on staf, Mustafi, who seems to have any prowess in the offensive zone or who can even pass two zones through so that we can advance play quickly out of our own end (I have seen some inklings that suggest Holding might have some offensive qualities but too early to tell)... unfortunately Mustafi has a tendency to get himself in trouble when he gets overly aggressive on the ball... from our backs out wide, we've seen pace from the likes of Bellerin and Gibbs and the spirited albeit offensively stunted play of Monreal, but none of these players possess the skill - set required in the offensive zone for the new Wenger scheme which requires deft touches, timely runs to the baseline and consistent crossing, especially when Giroud was playing and his ratio of scored goals per clear chances was relatively low (better last year though)... obviously I like Bellerin's future prospects, as you can't teach pace, but I do worry that he regressed last season, which was obvious to Wenger because there was no way he would have used Ox as the right side wing - back so often knowing that Barcelona could come calling in the off - season, if he thought otherwise... as for our midfielders, not a single one, minus the more confident Xhaka I watched played for the Swiss national team a couple years ago, who truly makes sense under the traditional Wenger model... Ramsey holds onto the ball too long, gives the ball away cheaply far too often and abandons his defensive responsibilities on a regular basis (doesn't score enough recently to justify): that being said, I've always thought he does possess a little something special, unfortunately he thinks so too... Xhaka is a little too slow to ever boss the midfield and he tends to telegraph his one true strength, his long ball play: although I must admit he did get a bit better during some points in the latter part of last season... it always made me wonder why whenever he played with Coq Wenger always seemed to play Francis in a more advanced role on the pitch... as for Coq, he is way too reckless at the wrong times and has exhibited little offensive prowess yet finds himself in and around the box far too often... let's face it Wenger was ready to throw him in the trash heap when injuries forced him to use Francis and then he had the nerve to act like this was all part of a bigger Wenger constructed plan... he like Ramsey, Xhaka and Elneny don't offer the skills necessary to satisfy the quick transitory nature of our old offensive scheme or the stout defensive mindset needed to protect the defensive zone so that our offensive players can remain aggressive in the final third... on the front end, we have Ozil, a player of immense skill but stunted by his physical demeanor that tends to offend, the fact that he's been played out of position far too many times since arriving and that the players in front of him, minus Sanchez, make little to no sense considering what he has to offer (especially Giroud); just think about the quick counter-attack offence in Real or the space and protection he receives in the German National team's midfield, where teams couldn't afford to focus too heavily on one individual... this player was a passing «specialist» long before he arrived in North London, so only an arrogant or ignorant individual would try to reinvent the wheel and / or not surround such a talent with the necessary components... in regards to Ox, Walcott and Welbeck, although they all possess serious talents I see them in large part as headless chickens who are on the injury table too much, lack the necessary first - touch and / or lack the finishing flair to warrant their inclusion in a regular starting eleven; I would say that, of the 3, Ox showed the most upside once we went to a back 3, but even he became a bit too consumed by his pending contract talks before the season ended and that concerned me a bit... if I had to choose one of those 3 players to stay on it would be Ox due to his potential as a plausible alternative to Bellerin in that wing - back position should we continue to use that formation... in Sanchez, we get one of the most committed skill players we've seen on this squad for some years but that could all change soon, if it hasn't already of course... strangely enough, even he doesn't make sense given the constructs of the original Wenger offensive model because he holds onto the ball too long and he will give the ball up a little too often in the offensive zone... a fact that is largely forgotten due to his infectious energy and the fact that the numbers he has achieved seem to justify the means... finally, and in many ways most crucially, Giroud, there is nothing about this team or the offensive system that Wenger has traditionally employed that would even suggest such a player would make sense as a starter... too slow, too inefficient and way too easily dispossessed... once again, I think he has some special skills and, at times, has showed some world - class qualities but he's lack of mobility is an albatross around the necks of our offence... so when you ask who would be our best starting 11, I don't have a clue because of the 5 or 6 players that truly deserve a place in this side, 1 just arrived, 3 aren't under contract beyond 2018 and the other was just sold to Juve... man, this is theraputic because following this team is like an addiction to heroin without the benefits

Children will enjoy putting together pictures of a horse, cow, sheep, pig, duck, and chicken and then changing up the puzzle so they can put together something different on the other side.

I love grabbing a whole organic rotisserie chicken from my local market, Foragers, at the beginning of the week, and then use it to round out some of the make - ahead sides and salads I've pre-cooked over the weekend.

Then you can have grilled chicken with a side of rice and broccoli one night, an Asian steak salad another, and bean and avocado tostadas on a third.

Push the onions to one side of the pan, then add the chicken thighs, smooth side down.

Taking one chicken tender at a time, dip into cassava flour to coat on all sides, then into the egg mixture, tapping the sides of the bowl to leave a thin layer, then dip into the hazelnut flour mixture until evenly covered.

Top with the chicken, then tuck a small bundle of pea shoots under the chicken so that it sticks out the side.

Here is my setup, I seared the chicken thighs for a couple of minutes on each side until they got some grill marks and then set aside.