Sentences with phrase «skinless chicken breasts on»

If you don't have cooked chicken on hand, you can place 2 boneless, skinless chicken breasts on a foil lined baking sheet.

Not exact matches

The Heat is On (spicy) peanut butter 1/2 stick unsalted butter 4 large boneless, skinless chicken breasts

To make Slow Cooker Chicken and Gravy I used boneless skinless chicken breasts but really you could use any chicken you have oChicken and Gravy I used boneless skinless chicken breasts but really you could use any chicken you have ochicken breasts but really you could use any chicken you have ochicken you have on hand.

Boneless, skinless chicken breasts (cut into strips) or boneless skinless thighs are often on sale.

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 tempeChicken — 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 tempeChicken 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 tempechicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high temperature.

Used boneless skinless chicken breasts because that's what I had on hand, but, otherwise, made no modifications.

I had Parrish start heating two frozen boneless, skinless chicken breasts while I was on my way home.

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.

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!!!

To be clear — on the new FreeStyle program, you have to use boneless, skinless chicken breast to get the lower points.

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.

Ingredients (Stuffed Chicken): Two skinless chicken breast 1/4 cup of your favorite goat cheese 1/4 cup of diced grapes (I use red but any will work — you could even use baby champagne grapes and save a step on dicing) 1/4 cup -LChicken): Two skinless chicken breast 1/4 cup of your favorite goat cheese 1/4 cup of diced grapes (I use red but any will work — you could even use baby champagne grapes and save a step on dicing) 1/4 cup -Lchicken breast 1/4 cup of your favorite goat cheese 1/4 cup of diced grapes (I use red but any will work — you could even use baby champagne grapes and save a step on dicing) 1/4 cup -LSB-...]

I used to be one of those people who ragged on boneless, skinless chicken breasts for being flavorless and dry.

Serves: 8 Servings Hands - on time: 20 minutes Total time: 20 minutes INGREDIENTS: 2 tbsp olive oil 1 6 - oz boneless, skinless chicken breast, cut into 1/2 - inch cubes 1 yellow onion, finely chopped 1 each red and yellow bell pepper, finely chopped 3 cloves garlic, finely sliced 1 tbsp each... [read more]

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

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 GRILLED CHICKEN SANDWICH ON A PRETZEL BUN 4 boneless, skinless chicken breasts 2 tablespoons oliveCHICKEN SANDWICH ON A PRETZEL BUN 4 boneless, skinless chicken breasts 2 tablespoons olivechicken breasts 2 tablespoons olive oil...

1 Tablespoon vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4» thick slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2» thick slices 1/4 cup curry powder 1/4 small head green cabbage (about 1/2 pound), cut into bite - size pieces 2 stalks celery (about 1/2 pound), sliced on an angle into 3» long pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and sliced on an angle into 3» long pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4» thick slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)

ingredients GRILLED CHICKEN SANDWICH ON A PRETZEL BUN 4 boneless, skinless chicken breasts 2 tablespoons olive oil 8 slices swiss cheese 4 pretzel rolls (split, toasted) 1/4 cup Heinz Mayonnaise 1 recipe caramelized onions (recipe below) 1/2 head romaine (cored, shredded) 1/2 head radicchio (cored, shredded) Kosher salt and freshly ground black pepper (to taste) CARAMELIZED ONIONS: 2 tablespoons unsalted butter 2 onions (peeled, thinly CHICKEN SANDWICH ON A PRETZEL BUN 4 boneless, skinless chicken breasts 2 tablespoons olive oil 8 slices swiss cheese 4 pretzel rolls (split, toasted) 1/4 cup Heinz Mayonnaise 1 recipe caramelized onions (recipe below) 1/2 head romaine (cored, shredded) 1/2 head radicchio (cored, shredded) Kosher salt and freshly ground black pepper (to taste) CARAMELIZED ONIONS: 2 tablespoons unsalted butter 2 onions (peeled, thinly chicken breasts 2 tablespoons olive oil 8 slices swiss cheese 4 pretzel rolls (split, toasted) 1/4 cup Heinz Mayonnaise 1 recipe caramelized onions (recipe below) 1/2 head romaine (cored, shredded) 1/2 head radicchio (cored, shredded) Kosher salt and freshly ground black pepper (to taste) CARAMELIZED ONIONS: 2 tablespoons unsalted butter 2 onions (peeled, thinly sliced)

Keep an eye on prices for whatever steaks you like (a decent porterhouse is a meal of itself, imho), chicken parts (legs and thighs are particularly good for soups and stews) and boneless skinless chicken breasts (good for sandwiches and anyplace where the meat will be a part of the larger meal, like casseroles or most Chinese foods).

1/2 to 2/4 pound pork shoulder 1/2 to 3/4 pound boneless, skinless chicken breasts [OR any combination of 2 to 3 pounds of meat] 8 Asian frozen fish balls, thawed 8 sticks surimi 4 to 8 fried tofu cakes (2 - inches square) 2 ears pre-cooked corn on the cob, cut crosswise into quarters (or 8 ears of canned baby corn, rinsed) 1 pound baby bok choy, washed and separated into leaves 1/2 pound enoki mushrooms 4 ounces uncooked mung bean thread noodles (vermicelli)

• When the chicken feels like an afterthought on the menu • When the menu lists a skinless / boneless chicken breast • When your server can't tell you a thing about its preparation • When there is a heavy sauce • When there is danger the bird has been over-brined (online reviews help here)

I realized that I didn't have all of the ingredients needed for a skinless, boneless chicken breasts recipe I had planned and was on the hunt for a quick alternative.

I bet that would be great on boneless skinless chicken breast as well.

Add asparagus (ends trimmed, cut in half), chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well) to the same skillet, sprinkle red pepper flakes and salt over all of the ingredients in the skillet, and cook on medium heat, occasionally stirring, until the chicken is cooked through and no longer pink, and the asparagus is cooked to your liking (crunchy or crunchy - soft), about 5 to 10 minutes.

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.

And bravo for including a grilled skinless chicken breast with steamed broccoli and pasta on the kids menu.

WHAT I ATE: Breakfast: 1/3 cup muesli, two tbsp yoghurt, 1/3 cup warmed berries and 1/2 tbsp chia seeds Morning snack: Two corn thins with avocado and cracked pepper and apple Lunch: Two hard - boiled eggs and a large salad with baby spinach, lettuce, carrot and beetroot, dressed with olive oil and lemon juice Afternoon snack: A protein ball or bar Dinner: Skinless chicken breast served on sweet potato and butternut pumpkin mash, topped with steamed bok choy and green beans.

17 A suggested menu on a leading paleo website proposes eggs scrambled in olive oil for breakfast, fruit or lean beef for snacks, chicken salad with olive oil for lunch, and grilled skinless turkey breast with steamed vegetables for dinner.18 This might sound like a virtuous and even colorful assembly of unprocessed foods, but it is hard to fathom how these recommendations could meaningfully sustain the development of teenage boys over time.

It is surprising how many adults have no idea how to roast a chicken having come to rely on boneless, skinless chicken breasts and other separate poultry cuts from the supermarket for so many years.

Carbs: 0 6 Boneless, Skinless Chicken Breast 0 salt and pepper to taste For the Jalapeno Popper Layer 0 5 slices of bacon, diced 2 1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos) 4 1/4 cup diced onion 9.6 1 (8 oz) package cream cheese, softened 0 1/2 cup mayonnaise 0 1 cup shredded cheddar cheese 0 1/2 cup Kraft grated Parmesan For the Topping 0 1 bag of crushed Pork Skins 0 1/2 cup Kraft grated Parmesan Cheese 0 4 TBSP butter, melted For the whole recipe it is aprox 15.6 carbs.

Limit yourself to the recommended diabetic serving for noodles or pasta — 1/3 cup per meal — and consume your pasta along with other foods that are low on the glycemic index, like nonstarchy vegetables, or foods that don't contain significant amounts of carbohydrates, such as sources of lean protein like seafood or skinless chicken breast.

It's not a bad idea to cook up a batch of boneless, skinless chicken breasts (using your favorite cooking method — grilling, poaching, baking, sautéing, pan-frying, steaming, etc.) and then freeze them to have on hand for recipes calling for cooked chicken, such as this one.

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.

Twelve of these cuts have, on average, one more gram of saturated fat than a skinless chicken breast.

When most people think about increasing muscle size, they may automatically envision large tubs of protein sitting on the counter and plates full of boneless, skinless chicken breast.

To make Chicken Jerky, I simply fillet boneless, skinless chicken breasts very thin and place them on my DehydratorChicken Jerky, I simply fillet boneless, skinless chicken breasts very thin and place them on my Dehydratorchicken breasts very thin and place them on my Dehydrator trays.

(And like you, I think I will use boneless, skinless chicken breasts, so thanks for the tip on that too!)