Sentences with phrase «side of the chicken breasts»

Season both sides of the chicken breasts with a light sprinkle of salt, pepper, and ground ginger.

Sprinkle both sides of the chicken breast with salt and 1 Tbsp.

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

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.

Brush both sides of the chicken breasts with Dijon mixture and season both sides liberally with salt and pepper.

Sprinkle both sides of the chicken breasts with salt and pepper.

To cook the chicken, season both sides of the chicken breast halves with salt and pepper.

Spray or brush both sides of each chicken breast with olive oil, and sprinkle with the seasonings.

Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied.

Sprinkle spice mixture generously on both sides of chicken breasts.

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

Apply 1 Tbl of the horseradish mustard to each side of each chicken breast.

Coat both sides of the chicken breast with the dried basil, salt and pepper and place in the pan.

Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture.

SPRINKLE both sides of the chicken breasts with salt and pepper, and rub with the tarragon.

While the pan and oil comes to temp, season one side of the chicken breasts with your preferred amount of salt, pepper and garlic powder.

Spread mustard over one side of chicken breasts.

Not exact matches

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.

Arrange three chicken breasts side - by - side in a single layer in the bottom of your crock - pot.

Instead of using a pyrex lasagna - style dish or roasting pan, I arranged the chicken breast - side down in my Circulon dutch oven.

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.

Grill chicken breasts about 8 minutes per side or until an internal temperature of 160 has been reached.

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.

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.

1Season both sides of uncooked chicken breasts with Everyday Seasoning Salt (or another seasoning blend of your choice).

Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.

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.

This plan worked well, because since the company's inception, Cluck - U Chicken has sold more than a billion of its Buffalo Wingers, as well as hundreds of millions of chicken tenders — known at Cluck - U as «Breast Bits and Boneless Buffalo Wings» — sandwiches andChicken has sold more than a billion of its Buffalo Wingers, as well as hundreds of millions of chicken tenders — known at Cluck - U as «Breast Bits and Boneless Buffalo Wings» — sandwiches andchicken tenders — known at Cluck - U as «Breast Bits and Boneless Buffalo Wings» — sandwiches and sides.

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

Panfry the chicken breasts, flipping once, until golden brown and cooked to an internal temperature of 165 °, 4 to 5 minutes per side.

In summer, ratatouille or chicken breasts browned and simmered in a can of diced tomatoes with wine, broth, anchovy paste, onion, garlic, basil, olives and whatever else works served with a side of zucchini sauteed in lots of herbs.

Almost weekly we have a vegetable soup with whatever needs to be used up, calzones (just a super easy pizza dough recipe, mozzarella and pepperoni squished inside), kielbasa and potatoes — usually chopped & tossed together into the oven to roast, chicken breasts marinated in whatever I have with a side of couscous... geez, no wonder I love this site!!

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.

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)

With the breast side down, fill each piece of chicken with the cream cheese mixture in the middle portion of the breast.

If you want to make it as more of an entree rather than a side dish recipe, just toss in some tofu, scrambled egg, sliced chicken breast, or noodles (if you want to spend the extra Points), and double the sauce.

Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch.

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 pepChicken 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 pepchicken 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

Last night I made grilled BBQ chicken breasts, topped with a zero point mango pineapple salsa, with a side of cauliflower mac n cheese (the salsa and mac n cheese recipe will be posted later this week as well).

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 for the first part of the roasting and flip it half - way through to finish roasting.

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.