Can you use boneless
skinless chicken breast in this recipe instead of a whole chicken?
To begin, fillet 3 boneless,
skinless chicken breasts in half.
In my version of Larb Gai, I poach 4 boneless,
skinless chicken breasts in a pot of water combined with smashed garlic cloves and fresh, cut ginger.
Place 6 boneless
skinless chicken breasts in crock pot.Mix 12 oz sour cream, 1 can cream of mushroom soup and 1 package of dry onion soup mix.Pour mixture over chicken.
I put four boneless
skinless chicken breasts in the crock pot, let it cook on low for 7 hours, and then I shredded the chicken with a fork.
Not exact matches
It makes a great substitute
in conventional beef dishes, such as lasagna or tacos and it is actually lower
in fat and calories than
skinless chicken breast!
3 large boneless
skinless Chicken Breasts, cut
in half lengthwise, to form 2 thinner cutlets.
3 - 4 boneless,
skinless chicken breasts Salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved
in 3 Tablespoons water Sesame seeds
4
skinless boneless
chicken breasts Salt and pepper to taste 1/4 cup sour cream 1/4 cup buttermilk 1 1/2 cups Cheez - Its, crushed
in a baggie or using a food processor
Boneless /
skinless chicken thighs would be a great replacement for the
breast in this recipe.
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 tempe
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 tempe
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 tempe
chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder)
in slow cooker with lid on high temperature.
-LSB-...] PaleOMG — Paleo Recipes — Buffalo
Chicken Pasta — 1 large spaghetti squash, cut in half lengthwise; 2 tablespoons fat (I used duck fat) 1 pound boneless, skinless chicken breasts, cubed; 2 garlic cloves, minced... -L
Chicken Pasta — 1 large spaghetti squash, cut
in half lengthwise; 2 tablespoons fat (I used duck fat) 1 pound boneless,
skinless chicken breasts, cubed; 2 garlic cloves, minced... -L
chicken breasts, cubed; 2 garlic cloves, minced... -LSB-...]
Just finished getting this
in the crockpot, but used frozen boneless,
skinless chicken breasts due to hubby's aversion to dark meat & am looking forward to having it tonight.
Add chopped
chicken (I used boneless
skinless chicken thighs and prefer to use them, but you can use chopped
chicken breast, as well), red pepper flakes, and salt over all of the ingredients
in the skillet, and cook on medium heat until
chicken is cooked through and no longer pink, about 5 minutes.
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!!!
Boneless,
skinless chicken breasts baked
in tomatillo salsa verde sauce, topped with melted jack cheese.
Ingredients honey chipotle
chicken 1 pound boneless,
skinless chicken breasts Sprinkle of salt and pepper 1/4 cup olive oil 3 tablespoons adobo sauce, from a can of chipotles
in adobo 2 tablespoons honey 2 tablespoon dijon mustard 2 tablespoons chopped fresh cilantro 4 garlic cloves, minced
Coat fish fillets or
skinless, boneless
chicken breast halves with an even layer of mayonnaise; dredge
in panko.
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.
Boneless,
skinless chicken breast is pan fried
in olive oil.
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).
Next, all - natural, boneless,
skinless chicken breasts, which I chop into bite - sized pieces so they brown quickly, because on busy weeknights, I'm not usually interested
in spending much more than thirty minutes cooking dinner.
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.
If I wanted to make this but put it
in the crockpot instead with boneless
skinless chicken breast, how would I go about doing that?
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over mediu
Chicken and White Bean Chili Ingredients: 1 pound boneless
skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over mediu
chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup
chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over mediu
chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil
in Dutch oven over medium heat.
I made these this week with a few changes; I used 2 baked boneless,
skinless chicken breasts, frozen corn, about 1/4 cup yogurt, 1 tablespoon mayonnaise and a squeeze of lemon juice, and Cavendar's Greek seasoning
in place of the Mrs. Dash / salt / pepper.
2 boneless,
skinless chicken breasts Salt and pepper 1/2 cup honey 1/4 cup soy sauce 1/4 cup diced onion 2 Tbsp ketchup 1 Tbsp vegetable oil 1 clove garlic, minced 1 tsp fresh ginger, grated (1/4 -1 / 2 tsp dry) 1/4 tsp red pepper flakes 2 tsp cornstarch dissolved
in 3 Tablespoons water Sesame seeds
We used boneless
skinless breast and marinated the
chicken in the rub for about an hour before grillling.
4 large boneless
skinless chicken breasts, cut
in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes packed
in oil (pat dry with paper towels) 1/2 cup finely chopped fresh basil 5 slices prosciutto, thinly sliced, finely chopped 1/2 cup chopped artichoke hearts (packed
in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt
Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1 pound boneless
skinless chicken breast, sliced
in half or pounded thin 3 Tbsp olive oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup
chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese
I used large
chicken breast which I cut
in half, but boneless
skinless chicken thighs would also work well.
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.
Ingredients: 2 (10.75 ounce) cans condensed cream of
chicken soup 3 cups water 1 cup chopped celery 2 onions, quartered 1 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 4
skinless, boneless
chicken breast halves 5 carrots, sliced 1 (10 ounce) package frozen green peas 4 potatoes, quartered 3 cups baking mix 1 1/3 cups milk Method:
In large, heavy pot, combine soup, water,
chicken, celery, onion, salt, poultry seasoning, and pepper.
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
ingredients CHEDDAR
CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked
chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED
CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
CHICKEN: 2
skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
chicken breasts or legs (boneless or bone -
in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cilantro
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 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 supermarkets)
Cut a boneless,
skinless chicken breast or thigh into 1 - inch pieces and mix them
in the yogurt / spice mixture.
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium
chicken stock 2 medium boneless
skinless chicken breasts 1 - 2 chipotle peppers
in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)
Ingredients: 3 tablespoons olive oil, divided 1/4 medium yellow onion, minced 1 clove garlic, minced 1 chipotle pepper canned
in adobo, minced 1 8 - ounce can tomato sauce (also labeled tomato puree) 1/2 teaspoon honey 2 ounces (1/4 cup) light beer 2 boneless
skinless chicken breast halves, halved crosswise 3 9 - inch whole wheat tortillas / wraps (I like Toufayan Bakeries, but you do you.)
Ingredients: 1/2 an 8 - ounce jar sun - dried tomatoes packed
in olive oil 1 tablespoon olive oil from the sun - dried tomato jar 4 garlic cloves, minced 1 pound boneless
skinless chicken breasts 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground pepper 2 1/2 teaspoons dried oregano 4 ounces feta cheese, crumbled (about 1 cup) 1 packed cup baby arugula (optional) 1/4 cup fresh basil, torn or sliced
What's
in it: 2 boneless,
skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves
A little smoked paprika, cumin, cardamom, cinnamon, oregano, lemon juice, salt, pepper, and olive oil combine with a cup of yogurt to marinade some cubed boneless
skinless chicken breast pieces
in.
Of course when cooking with leaner, boneless /
skinless cuts, such as
chicken breast, modifications are required
in order to achieve tender and juicy meat.
I was able to extract the recipe for «Crash Site
Chicken» from Mario, which consisted of skinless, boneless chicken breasts in puff pastry with mozzarella and a green chile and pecan c
Chicken» from Mario, which consisted of
skinless, boneless
chicken breasts in puff pastry with mozzarella and a green chile and pecan c
chicken breasts in puff pastry with mozzarella and a green chile and pecan concass.
If you prefer white - meat
chicken, use
skinless, boneless
breasts that have been cut
in half crosswise.
Do you think it would work or over cook
chicken if I cook a
skinless, boneless
chicken breasts that had been bribed
in buttermilk at 450 * at same time as potatoes?
1
chicken breast (boned and
skinless), marinated
in teriyaki sauce and grilled, and cut into 6 long, thin pieces
In this modern era of muscle meat and little but muscle meat — think boneless
skinless chicken breast — much of this gelatin has vanished from the diet, but our bodies» need for it has not.
Skinny
Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package dire
Chicken & Broccoli Alfredo Ingredients 3 boneless,
skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package dire
chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium
chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package dire
chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions
In a pot of boiling, salted water, cook the pasta according to package directions.