Sentences with phrase «smaller chicken breasts»

My notes for next time are to use smaller chicken breasts (mine took 45 minutes) and to use 1/3 of the sauce as a marinade a day ahead.

If you have smaller chicken breasts or tenderloins then I may put it in and push chicken and then push the plus button up to about 20 minutes.

Sometimes you just can't find small chicken breasts, if you use chicken breasts that are considerably larger than thighs, place them in the oven ten minutes before adding thighs to the broiler pan.

Lemon - Pepper over Garlicky Spinach One large, or two small chicken breast (s)(about 12 oz) lemon - pepper seasoning 8 ounces cremini mushrooms, sliced 1 large shallot, chopped 3 garlic cloves, thinly sliced 2 small tomatoes, seeded and chopped 1/2 cup white wine 1/2 tablespoon lemon juice 1 bunch spinach, washed salt & pepper

4 Small Chicken Breasts, Deboned Juice & Zest of 1/2 Lemon 2 Tablespoons Olive Oil Salt & Pepper 6 Cups Fresh Arugula 4 Cups Cherry Tomatoes, Halved 1 Tablespoon Olive Oil 2 Small Garlic Cloves, Peeled & Minced 1 Tablespoon Balsamic Vinegar Salt & Pepper

4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray

2 small chicken breasts, cooked and chopped (rotisserie chicken, poached chicken, leftover grilled chicken..

Not exact matches

Filling only one of their small carts with a few staple produce items, as well as grass - fed beef and a package of two chicken breasts my total was much more than I expected — and wanted to spend.

6 boneless skinless chicken breasts 1 packet taco seasoning of your choice 1 small can (4.5 oz) mild diced green chiles, drained 1.5 cups salsa of your choice (I typically use Private Selection Restaurant Style Salsa)

I added 2 small shredded chicken breasts per request of my daughter.

In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts.

Put the chicken breast on a small cookie sheet or in a shallow casserole dish, and cook uncovered in the oven until done (about 30 minutes).

One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.

Mix the chicken breast pieces and ranch dressing mix together in a small bowl and place it in the refrigerator for 15 to 20 minutes to allow it to marinate.

2 cups chicken, cut into small cubes (leftover chicken breast, a roasted chicken, etc.) 2 cups shredded cheddar or American cheese, separated 1 10.5 oz.

Ingredients: 2 small, cooked chicken breast halves (about 1 cup), diced 1/4 cup Vegenaise or mayonnaise (or enough to cover and bind) 2 small squirts Dijon Mustard (about 1/4 teaspoon) 1/2 of a small apple, peeled and diced (about 1/3 a cup) 2 small handfuls of roasted pecan pieces (about 4 teaspoons) 1/2 teaspoon dried tarragon, crushed 6 ice cream cones

I left my chicken pieces (I used cut up breasts) in large pieces but you can choose to either shred or cut smaller for more a soup feel.

I've used a small piece of chicken breast meat, pan fry lightly in a little oil in the saucepan, seasoned with salt and black pepper, cook until the chicken is done.

toasted sesame oil 2 boneless chicken breasts, cut into small pieces 1 yellow onion, chopped 2 tbsp.

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

1 mango (12 oz), peeled and finely chopped 1 Tbsp lime juice 1 Tbsp orange juice 1 1/2 tsp orange juice 1/4 small onion, finely chopped 3/4 tsp salt 6 drops hot - pepper sauce 2 tsp chopped fresh cilantro 4 boneless, skinless chicken breast halves (6 oz each) 1 Tbsp vegetable oil 1/2 tsp salt 1/4 tsp ground black pepper

Step 2: Dice boneless, skinless chicken breast into bite - sized pieces and carefully dice 1/2 of a small onion.

1 cup leftover chicken breast, finely chopped 1 large green onion, finely chopped 3 small stalks of celery, finely chopped 1 tsp dried dill 1/4 tsp dried oregano 1/4 cup toasted pecans or walnuts 2 Tbsp dried cranberries 1/4 cup mayonnaise 1/4 cup plain greek yogurt 6 - 8 large round tomatoes

1 cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh ginger, peeled and grated 1 clove garlic, minced 1 bunch chives, chopped 1 pound chicken breast, cut into small pieces 1/4 pound sliced bacon

2 chicken breasts, rinsed, trimmed and patted dry 1/4 cup all - purpose flour Salt and pepper, to taste 2 tablespoons olive oil 1/2 large onion, finely diced (or one small onion) 1/4 cup kalamata olives, roughly chopped 1 clove garlic, minced 1/4 cup sundried tomatoes, chopped 1/4 cup chicken broth 1 lemon wedge 1 tablespoon (total) fresh basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled

Roll chicken breast up and sew the seam together with a toothpick or small bamboo skewer.

For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.

Remove the cooked chicken breasts to a cutting board and shred or chop into small pieces.

With small cuts like a steak or boneless, skinless chicken breast, five minutes is adequate.

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.

You didn't - it's really that easy!Thai Chicken4 chicken breasts, cut in 2 or 3 pieces each 1 T. grated ginger 1 small onion, sliced in thin strips 1 (14 oz.)

Chop the carrots, cucumbers and chicken breast also in small pieces.

Cut the chicken breasts into smaller, finger - sized pieces and set aside.

2 bone - in chicken breast halves 1 small onion, halved, 1 clove garlic, cut in half The tops of the celery stalk that will be used in the salad 1/4 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups water

2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)

Chop the chicken breasts into small bite sized pieces or alternatively you can shred it into thin long strips.

Ingredients 2 lemons, divided 1/4 olive oil 4 large garlic cloves, minced 2 tsp dried oregano 3/4 tsp salt 1/2 tsp black pepper 2 lbs chicken breast (I used boneless, but it originally called for bone - in split breast) 8 small potatoes cut into fourths * 1 medium onion, cut into 1 inch wedges 1 medium bell pepper, cut into strips ** 8 ounces whole mushrooms **

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

1 garlic clove, minced 1 teaspoon za'atar spice mix Salt and freshly ground pepper 1 large boneless, skinless chicken breast, trimmed 1 tablespoon olive oil 2 pita breads or lavash 1 small tomato, chopped Thinly sliced romaine lettuce

1 medium savoy cabbage (organic) Butter for pan 1 tbspoon coconut oil (or olive oil) 1 onion finely chopped (organic) 2 carrots cut into small pieces (organic) 1 clove garlic 300g chicken breast (organic) 1 bay leaf 1 sprig of lemon thyme (organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr diced tomato (organic) 1 egg (organic)

Three boneless, skinless chicken breasts cut into small chunks, a quick look at the directions and a few minutes later, I had my own ground chicken!

I went to one of the cheaper grocery stores and for 2 small / medium chicken breast was $ 19.02.

1 pound boneless duck breast, skin removed (see Note) 1/2 teaspoon kosher salt 2 teaspoons extra-virgin olive oil 1 small shallot, finely chopped 1 cup pomegranate juice 1/4 cup reduced - sodium chicken broth, (see Tips for Two) 1 teaspoon cornstarch 2 teaspoons chopped fresh parsley, for garnish (optional) Sprinkle duck with salt.

Once quinoa has cooled, add any combination of the following: 1 red or yellow bell pepper, diced 1 cucumber, diced 1 jar pitted kalamata olives, halved or cut in thirds 1 can artichoke hearts, quartered or smaller 1/2 red onion, diced basil, chopped optional: 2 chicken breasts, poached and chopped optional: crumbled feta cheese

Cut 2 chicken breasts into small pieces, and quickly saute them in olive oil, salt and pepper (3 - 4 minutes).

In a small bowl, toss together CHICKEN BREAST, SALT, and FAJITA SEASONING to lightly coat all surfaces of the cCHICKEN BREAST, SALT, and FAJITA SEASONING to lightly coat all surfaces of the chickenchicken.

10 chicken breast tenders, cooked and torn into small pieces 1/2 cup sliced green onions 1 cup seeded cherry tomatoes, quartered 2 cups chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled, cooked 1 - 2 minutes, cut in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut into 1/2 - inch cubes (optional: yellow or red pepper, cut into small strips)

Baste the chicken occasionally during cooking; if the breast gets too brown before the chicken in completely cooked, cover it with a small piece of foil.

Put 1 - 2 large chicken breasts in a small crockpot with a tablespoon of water (if chicken is frozen, no water is needed) and cook on low for 4 - 6 hours or until chicken is easily shredded

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