Not exact matches
Look
for quality, pastured chicken
breasts and egg
for the best nutrition (I tend to more frequently buy whole chickens
for complete nutrition, but sometimes boneless,
skinless chicken
breasts are needed!).
I'm always looking
for ways to cook boneless
skinless chicken
breast.
I brushed a couple boneless,
skinless chicken
breasts with olive oil, salt and peppered them and baked them at 350
for about 20 - 25 minutes.
1 boneless
skinless chicken
breast 2 tablespoons olive oil 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper 3 dashes salt 4 cups chopped romaine lettuce 2 tablespoons sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (
for the salad) 2 tablespoons Caesar dressing (
for inside the wrap) 2 large flour tortillas
Ingredients 6 Boneless,
Skinless Chicken
Breast salt and pepper to taste
For the Jalapeno Popper Layer 5 slices of bacon, d...
Boneless /
skinless chicken thighs would be a great replacement
for the
breast in this recipe.
different meats — substitute cooked chicken or turkey or ham
for the boneless,
skinless chicken
breasts
For the Rest: 1 lb boneless,
skinless chicken
breasts cubed 1 bunch fresh broccoli (at least 3 heads) chopped 1/2 cup sliced scallions (green onions) 1/4 teaspoon crushed red pepper flakes (or more if you like it spicy!)
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 temperature.
I am always looking
for new things to do with boneless
skinless chicken
breasts and will be making this
for sure.
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.
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for $ 3.99 the other day and I originally made the pecan cornmeal crust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!!!
Of course, you can always substitute the chicken thighs
for boneless,
skinless chicken
breast, just be sure to reduce the cooking time of the chicken by a couple of minutes.
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 fresh ginger
FOR THE CHICKEN 2 cloves garlic, minced Juice of 1 lemon 2 teaspoons red wine vinegar 2 tablespoons extra virgin olive oil 2 tablespoons plain lowfat yogurt 1 tablespoon dried oregano Salt and pepper, to taste 2 - 3 boneless,
skinless chicken
breasts, sliced
For the chicken I just cooked up 2 boneless,
skinless chicken
breasts.
Boneless,
skinless chicken
breasts, simmered with apples, cranberries, and apple juice in the slow cooker until tender, this one pot wonder couldn't be easier, more delicious, or more perfect
for this busy time of year.
Ingredients
For the Chicken Marinade 3 pounds boneless
skinless chicken
breasts 2 teaspoons extra virgin olive oil 2 teaspoon...
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.
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
Yup, I should have specified
skinless — I only ever use boneless,
skinless chicken
breasts for basically everything!
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 parmesan cheese
2
skinless, boneless chicken
breast halve, about 6 oz each Olive oil Salt and black pepper to taste 2 slices prosciutto 10 very thin asparagus spears, trimmed — divided 4 large, thin slices provolone cheese 1/4 cup grated Parmesan cheese Chopped parsley or chives
for garnish
I used boneless,
skinless chicken
breasts instead of a whole chicken, and through a scheduling snafu, I ended up marinating them
for two days.
For chicken 2 boneless,
skinless chicken
breasts 2 garlic cloves, peeled and smashed 1 teaspoon kosher salt 1 - inch piece fresh ginger, sliced 1 / 4 - inch thick
For the curry recipe, I first cut up some boneless,
skinless chicken
breasts, seasoned them with Penzey's Tandoori seasoning and sauted them in light olive oil.
I learned a few things about beef from this post,
for instance, grass - fed beef has the same fat content as boneless,
skinless chicken
breast.
I used to be one of those people who ragged on boneless,
skinless chicken
breasts for being flavorless and dry.
Skinless, boneless chicken thighs are perfect
for tacos because they are juicier and more flavorful than
breasts.
To cook: Preheat your oven to 350 & bake
for about 35 - 40 minutes (boneless,
skinless chicken
breasts — longer
for hindquarters).
I halved the recipe
for the brine and used 2 lbs boneless
skinless breasts.
We used boneless
skinless breast and marinated the chicken in the rub
for about an hour before grillling.
For the topping: 7) 1 skinless, boneless chicken breast 8) 1 large onion, sliced thinly 9) 1/2 cup — 3/4 cup tomato sauce 10) 1/2 cup of freshly grated mozzarella cheese 11) 1/2 cup of chopped fresh parsley (for garni
For the topping: 7) 1
skinless, boneless chicken
breast 8) 1 large onion, sliced thinly 9) 1/2 cup — 3/4 cup tomato sauce 10) 1/2 cup of freshly grated mozzarella cheese 11) 1/2 cup of chopped fresh parsley (
for garni
for garnish)
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 peppercorn
Looking
for the juiciest, most tender boneless,
skinless grilled
breasts?
1 and 1/2 to 2 pounds boneless,
skinless chicken
breasts, cut into small cubes 1/2 cup coconut oil
for frying, plus extra 1 tablespoon coconut oil 2 cloves garlic, minced 1 onion, thinly sliced 2 long red chillies, trimmed, deseeded if desired, and roughly chopped
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.
for the chicken: 3 boneless,
skinless chicken
breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste
for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
boneless,
skinless chicken
breasts, thighs, or both 2 teaspoons cumin 1/2 teaspoon coriander 1/2 teaspoon dried oregano 1 1/2 teaspoons kosher salt 1 bay leaf 4 cups low - sodium chicken stock 2 13.5 - ounce cans cannellini beans, drained and rinsed 1 cup frozen corn Shredded monterey jack cheese, sliced - jalapenos, cilantro
for serving
Cheesy Chicken
Breasts Recipe type: Main Dish Serves: 4 4 boneless, skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakin
Breasts Recipe type: Main Dish Serves: 4 4 boneless,
skinless chicken
breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakin
breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley
for garnish, optional Preheat oven to 350 degrees and lightly grease a baking dish.
Easy One - Pot Buffalo Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless,
skinless chicken
breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce
for serving
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3
skinless free - range chicken
breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3
skinless free - range chicken
breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Maybe I had too much chicken
for the spices as I used 4 Costco
skinless chicken
breast and they are huge.
2 boneless,
skinless chicken
breasts, cut into thin strips 2 tablespoons oil
for stir frying (butter / coconut oil / ghee) 1 teaspoon sesame oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1 lime, juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons sesame seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
I used boneless,
skinless chicken
breasts (x3) and had to cook everything
for about 35 - 36 minutes to get the chicken up to 165 °F.
1 1/2 tablespoons low - sodium soy sauce 1 lime, juiced and zested 1 tablespoon plus 2 teaspoons honey 1 tablespoon Sriracha (plus more
for serving) 4 boneless
skinless chicken
breasts (about 1 1/2 pounds total) 2 peaches, cut into 16ths 24 fresh basil leaves
ingredients CHICKEN
BREAST MARINADE: 2 and 1/2 pounds chicken
breasts (boneless,
skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (
for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken
breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to taste)
1 1/4 pounds Chicken
Breasts, boneless and
skinless Salt and Pepper 3 tablespoons Olive Oil 1/3 cup Flour 2 Eggs 1 Lemon, juiced 4 Sage Leaves 1/2 cup Dry White Wine (such as sauvignon blanc) 3/4 cup Chicken Broth 2 tablespoons Butter Additional Lemon Wedges,
for garnish
3 cloves garlic, peeled 1 pound boneless
skinless chicken
breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4 cup best quality extra-virgin olive oil plus more
for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup chopped fresh basil