Sentences with phrase «skinless breasts»

I used boneless skinless breast meat cut up small to eat with tiny forks for ease of eTing in this case.

This recipe looks amazing, however, we only enjoy boneless, skinless breasts in our house.

My kids don't like thigh meat so I used some boneless skinless breasts instead.

I also replaced 2 the boneless skinless breasts with a couple of chicken leg quarters.

This probably includes skinless breast of chicken and mashed cauliflower pretending to be mashed potatoes, and balsamic vinegar sprinkled on a salad with bits of soggy canned tuna.

The product: Just BARE Chicken ($ 2 per pound for whole chicken; $ 3 for a package of drumsticks; and $ 6 for a package of boneless, skinless breast fillets, breast tenders, and thighs.

Just poach a couple organic boneless, skinless breasts for about 15 minutes and leave in the broth covered for an extra 15 minutes to steam through.

Linoleic acid (omega - 6 essential fatty acid): Found primarily in poultry fat and plant oils, so diets that include little poultry, or that use only skinless breast, which has little fat, will be deficient in linoleic acid.

We used boneless skinless breast and marinated the chicken in the rub for about an hour before grillling.

I tried both thighs (excellent) and a boneless and skinless breast (didn't like, too bland and tough).

oh... I guess I should also say that I've been using boneless, skinless breasts.

I made mine with gluten free bread crumbs, and baked them, but feel free to use what you like, have on hand, or have the time and energy for — frozen chicken fingers (yup, the is what mom usually did), homemade fried or baked breaded chicken tenderloins, really even boneless, skinless breasts can be used if you want to keep it lighter, but it doesn't absorb the flavor and help to thicken the sauce quite as well.

(I used 4 boneless, skinless breasts that were big and cut them into two pieces and 4 chicken thighs with skin - I guess I'm not good at reading directions)

Cox says that C&L Foods can process any kind of chicken product for its customers, including such products as airline breasts, skinless breasts or whole

Anonymous - if using skinless breasts, I would do a few things: 1) Cut them in half horizontally, to make thinner filets, and maybe pound them a little to even them out into cutlets 2) Rub the chicken on both sides with a little olive oil before adding the garlic salt and smoked paprika 3) Broil (but it will take less time) The key there is not letting the white meat dry out under the broiler (hence the oil).

When it comes to chicken, I stick with boneless, skinless breasts to keep it convenient.

If you use boneless, skinless breasts it's more like 1/2 pound per person since there isn't any wasted weight.

Bonus: Leftovers stay tasty in the fridge way longer than skinless breasts.

I halved the recipe for the brine and used 2 lbs boneless skinless breasts.

I used apricot preserves and boneless skinless breasts.

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.

Or, maybe you fancy chicken or turkey sausage, in which case simply substitute boneless skinless breasts and thighs for the pork in this recipe.

Another plus: you can find lots of chicken cuts (like the thighs I've used here), not just boneless skinless breasts.

I went the chicken route yesterday because I had some boneless, skinless breasts I needed to use... and the salad wound up being just what I needed to get through the last eight hours of the day.

The other issue, in regards to organic chicken, is that outside of the boneless skinless breast (bleh) you can't get organic chicken unless you buy it whole (where I live) or you drive 45 miles one way to go to a Whole Foods store (we call them Whole Paycheck) to buy chicken thighs.

The company sent us whole chickens, drumsticks, skinless breasts, tenders, and thighs.

(Boneless, skinless breasts can often cost more than buying a whole chicken.)

Ingredients: 1 pound (about 2 boneless skinless breasts) ground chicken breast 1/2 cup cooked quinoa 1/4 yellow onion, finely minced 2 garlic cloves, minced 1/2 rib of celery, finely minced 1/2 medium carrot finely minced (If you have a food processor, you can use it to mince the onion, garlic, celery and carrot together by pulsing it until finely chopped.)

I purchase boneless, skinless breasts and either boil and shred them for salads, chop them into tenders for healthy chicken Alfredo, bake them or throw them in the crockpot.

Chicken (boneless skinless breast & thigh), Beef (beef round & beef heart), Whole Grain Brown Rice, Whole Potato, Whole Yam, Whole Egg, Beef Liver, Tricalcium Phosphate, Sodium Chloride, Dried Kelp, Fish Oil, Zinc Amino Acid Chelate, Vitamin D Supplement, Ferrous Sulfate, Copper Amino Acid Chelate.

Chicken (boneless skinless breast & thigh), Beef (beef round & beef heart), Whole Grain Brown Rice, Whole Potato, Whole Yam, Green Beans, Beef Liver, Tricalcium Phosphate, Dried Kelp, Fish Oil, Zinc Amino Acid Chelate, Sodium Chloride, Vitamin D Supplement, Ferrous Sulfate, Copper Amino Acid Chelate.