Sentences with phrase «side of the chicken breasts with»

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.

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.

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

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

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

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.

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.

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.

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.

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

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!!

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

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

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.

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).

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.

Day One Place chicken breasts, one or two at a time, between two sheets of plastic wrap and pound with the non-tenderizing side of a mallet into cutlets about a 1/4 inch thin or a little thicker if you prefer.

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

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.

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.

Generously season chicken breasts on both sides with salt, lemon pepper seasoning and a small amount of paprika.

I am so skeeved by the thought of possibly undercooking chicken, that I tend toward the overcooked, dry side - at least with chicken breasts.

On a work surface with breast side of chicken up, tuck wings underneath.

Add a side of steamed broccoli and carrots with grilled chicken breast or salmon, and you have a balanced meal.»

If using chicken breasts, butterfly them and pound slightly with meat hammer or flat side of heavy spoon until about 1/2 inch thick.

Butterfly chicken breasts and pound with the flat side of a spoon or meat hammer until 1/2 inch thick.

An example: fruit and oatmeal at breakfast (with milk), salad greens and chopped veggies (with chopped chicken breast and cheese) for lunch and a side of mashed potatoes (with butter) and large serving (1/2 plate) of vegetables with a small serving of salmon for dinner.

While the oven is heating, lightly coat both sides of the chicken with olive oil (probably about 1/2 table spoon for 2 chicken breast).

2 Place the chicken breast side down on top of the vegetables (this will help keep the meat moist during cooking) and season with salt and pepper.