Ingredients: 1 package
thin sliced chicken breast (may need more depending on amount of people) 2 — 3 packages mini fillo shells (may need more depending on amount of people) 1 bottle of Frank's...
Tried the recipe tonight with
thin sliced chicken.
You could of course purchase
thin sliced chicken cutlets to save you some time, but I found that pounding the chicken out makes them more tender and moist which is what we want!
Not exact matches
When the
chicken breasts are done, place a
thin slice of gruyere on each breast and transfer to a platter.
INGREDIENTS 1.5 lbs boneless, skinless
chicken breasts,
thin sliced or pounded to 1/2» thickness 1 cup blanched almond flour *...
Ingredients: 2 T olive oil / 1 large onion, thinly
sliced / 2 garlic cloves, thinly
sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or
chicken broth / 10 - 15 pitted green olives,
sliced / leftover turkey,
slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut into
thin slices.
I've made this multiple times, but care must be taken to
slice the potatoes
thinner for smaller
chicken legs to avoid drying out
chicken before potatoes are tender.
piece of galangal, cut into
thin slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass,
sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and
sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms,
sliced (straw mushrooms are more authentic, but definitely not essential) 1
chicken breast (approx.
After the
chicken has cooled for 5 minutes,
slice up each breast into
thin strips and place on top of the cheese.
Slice the remaining 2/3 of
chicken into
thin strips.
Use a sharp knife to
slice the
chicken breast in half through the middle, so that you wind up with two
thinner chicken cutlets.
If you're using thick
chicken breasts, pound them
thin with a meat mallet or rolling pin, or
slice them horizontally in half.
I used white meat
chicken sliced into
thin strips in place of the saugage for a more diet - conscious version and I had no complaints.
Feel free the swap the shrimp for cubed pieces of
chicken or
thin slices of beef, or if making plant - based, cubes of extra-firm tofu.You can use fresh or frozen shrimp in this recipe, just make sure to look for the peeled and deveined kind free of additives (like STP).
4
chicken breasts 4 ounces blue cheese 2 tsp fresh garlic 3
slices of bacon 1 tbsp of fennel,
sliced thin and rough chopped Course salt and fresh black pepper
Once the
chicken is pounded
thin lay fresh baby spinach leaves down and top with a smattering each of crumbled feta,
sliced olives and chopped, roasted red peppers.
Remove
chicken from grill then
slice into
thin strips.
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6
thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup
sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts
Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
Get
sliced mozzarella cheese from your deli section and be sure to pound the
chicken breasts very
thin using plastic wrap to cover each one before you get medieval on it.
Cut the
chicken breast filets lengthwise into
thin strips or use prepared
sliced breasts.
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.)
* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces of ginger * 1 pound boneless
chicken (your choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion,
sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into
thin strips * 4 scallions, thinly
slices
ground pork, turkey or
chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled
sliced carrot 2» fresh ginger, peeled and thinly
sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup
chicken broth 6
thin boneless pork chops, pounded 2 beaten eggs 1 cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce
Slice the
chicken and vegetables into
thin slices and serve with warm tortillas and optional garnishes.
It's terrific with the
chicken, but I like it even better tossed with
thin slices of leftover steak, which makes an inexpensive and nutritious lunch.
Ingredients 2
chicken breasts, cooked and shredded (I like to cook mine in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into
thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise
Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
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
for the polenta: 6 cups of stock (vegetable or
chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve),
sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
I used that as the inspiration and did layers of a tiny bit of alfredo, Cajun - spiced
chicken, red bell pepper and a
thin slice of pepper - jack.
Slice chicken breast into
thin slices then beat them gently with meat tenderizer to make it soft.
organic
chicken breasts,
sliced thin * 1 can organic coconut milk (I used Thai Kitchen brand) * 1 - 2 handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of fresh cilantro and a handful of fresh mint, chopped, plus fresh lime juice and additional tamarind - date paste or chile sauce to taste
4 ounces linguine pasta 2 boneless, skinless
chicken breast halves,
sliced into
thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms,
sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
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 s
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 s
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.
Slice chicken breast into
thin strips of about 1 inch length.
Transfer
chicken to cutting board; cool slightly until easy to handle, then cut into long
thin slices.
Once
chicken is done baking, remove and top each piece with 2 tbsp pesto marinara + a
thin slice of mozzarella cheese and place back in the oven for an additional 5 minutes, until cheese has melted.
1 clove garlic 3 tablespoons olive oil 1/4 cup coconut flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1/8 teaspoon garlic powder 1/4 teaspoon onion powder 4
chicken livers 1/2 teaspoon dry mustard 1 tablespoon red wine vinegar 4 cups shredded lettuce 1/2 cup minced parsley 1/8 red onion
sliced paper -
thin coconut oil for frying
2 tablespoons extra-virgin olive oil 1 cup thinly
sliced leeks (white and light green parts only) 2 cloves garlic,
sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and
sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No -
Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound
thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
Slice chicken into
thin strips and place on a platter with vegetables.
Refined coconut oil, for the baking sheet 3/4 cups whole wheat panko (Japanese bread crumbs) or whole wheat bread crumbs 1/3 cup vegan
chicken bouillon 3 tablespoons cornmeal 1/2 tablespoon fine sea salt 3/4 teaspoon paprika 1/4 teaspoon cayenne powder 1 cup soy milk 3/4 cup brown rice flour 1-1/2 pounds seitan (in larger blocks as opposed to
thin slices), broken into large hunks
Cut the
chicken breast lengthwise into
thin slices, season them with salt, pepper and paprika on both sides.
Place each
slice of
chicken breast between two pieces of wax paper or plastic wrap and pound with the flat end of a meat mallet until very
thin.
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
To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between
thin slices of
chicken or veal, then bread and sauté the whole stack.
Cut
chicken across the grain into
thin slices; keep warm.
Cut
chicken into large chunks and then
slice those chunks length wise to make them
thinner.
1 teaspoon vegetable oil 1 pound
chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly
sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed,
sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to -
thinnest setting on a pasta roller, blanched as described here)
1 spaghetti squash 3 tbsp extra-virgin olive oil 1 yellow onion, diced 2 cloves garlic, minced 1 tbsp dried basil 1 tbsp dried oregano 1 lb ground
chicken or turkey 1 bunch asparagus 1 cup frozen peas (omit if strictly following the Paleo diet) sea salt & black pepper lemon fresh basil leaves,
sliced thin or torn (optional)
I cut the
chicken breast in thirds lengthwise and then in
thin slices across.
Vegetarian protein additions can be seitan or wheat meat, tofu which has been frozen and baked or grilled in small dice or very
thin slices, in addition to
chicken, turkey, beef, ham, or even bacon.