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...
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 *...
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.
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.
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
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.)
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
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.
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
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)
I cut the
chicken breast in thirds lengthwise and then in
thin slices across.
Slice your
chicken breasts across to get
thinner slices.
You can rub mayonnaise or egg yolk on the
chicken tenders or
thin slices breast when raw.
If you don't have
chicken cutlets (
thin -
sliced boneless
chicken breast) on hand, you can make your own by
slicing two 8 - ounce
chicken breasts in half horizontally.
What you will need: (for two) 2 skinless
chicken breasts 4 - 6
slices of bacon 4
thin slices of brie 1 garlic clove Mixed herbs or pesto Half an onion (optional) Pepper and NO salt (the bacon has enough of that)
Slice each
chicken breast horizontally to make it
thinner.
Slice chicken breast in half horizontally (to make it
thinner).
I should have followed my instincts and not used the oven temp that is stated in the recipe: 450 degrees is WAY TOO HIGH for
thin -
sliced chicken breasts!
Slice chicken breasts crosswise into
thin strips.
Ingredients: 2 - 2.5 pounds skinless, boneless
chicken (
breast, thighs or a combination) 1 small onion,
sliced thin 4 cloves garlic, minced 2 cups bell peppers,
sliced 1 tsp kosher salt 1 tsp ground coriander 1 tsp dried oregano 1/2 tsp cumin 1/2 tsp chipotle chili powder 14.5 oz can of diced tomatoes
You can cut your own
thin -
sliced breasts easily by carefully cutting the
chicken horizontally into two
thin pieces.
You can purchase 2 large boneless
chicken breast and
slice them
thin (to cook a little faster) or you can buy a pound of
chicken breast cutlets from your grocer's meat department.
2 boneless, skinless,
chicken breast halves,
sliced into
thin cutlets.
1 lb boneless, skinless
chicken breasts, pounded
thin 3 lemons, thinly
sliced 1/4 cup dry white wine 1/4 cup all purpose flour 1.5 tbsp olive oil 1 tbsp butter 1/2 tsp sea salt 1/3 cup fresh lemon juice 1/2 tsp pepper 1/4 tsp cayenne pepper 1/2 tsp paprika 1/3 cup capers
How about broiled
chicken breast,
sliced thin?
2 tsp coconut oil 2
chicken breasts, washed and dried 1/2 tsp garlic powder 1 1/2 Tbsp Healing Cuisine Mayonnaise Fresh juice of one lime 1/2 tsp ground ginger 2 tsp almond milk 3 cup fresh spinach, stems removed 1/2 pint fresh strawberries,
sliced 1 avocado,
sliced 3 Tbsp slivered almonds or pecans 1/2 red onion,
sliced thin Fresh pepper and sea salt to taste
Skirt steak - 1 1/2 to 2 lbs Boneless
chicken breasts 2 - 3 Tbsp olive oil 1 Tbsp butter Salt and pepper 3 - 4 Tbsp Outta The Park Hot & Spicy BBQ Sauce, plus extra 1 red and yellow pepper,
sliced in
thin strips One large Vidalia onion,
sliced in
thin strips 2 Anaheim peppers and 2 Poblano peppers, seeds removed and julienned 3 portabello mushrooms, gills removed,
sliced 1/4» thick 2 green onions / scallions, diced Soft Tortilla shells (store bought or made from scratch)
Slice chicken breasts into very
thin pieces (freeze slightly if desired to make this easier) and place in a medium bowl.
Clean the
chicken by removing fat,
slice the
chicken breasts in half lengthwise to make them
thinner and easier to cook.
I
sliced my
chicken breast thin rather than pounding it.
Cut 4
thin slices of
chicken or turkey
breast.
Slice chicken breasts the long way to get
thinner cuts and sprinkle with a little salt and pepper.
Ingredients: 1 cup wheat berries 3 cups low - sodium
chicken broth 2 teaspoons olive oil 1/2 medium yellow onion, thinly
sliced Kosher salt 1 pound shredded
chicken breasts 2 packed cups baby arugula 1 cup shredded Brussels sprouts 1 packed cup cilantro leaves, chopped 1/4 packed cup mint leaves, chopped 3 green onions, thinly
sliced 2 jalapenos, seeded and
sliced into
thin strips Fresh ground pepper For the Dressing Juice from 1 1/2 lemons 2 1/2 teaspoons toasted sesame oil 1 tablespoon Thai fish sauce 1 tablespoon plus 1 teaspoon extra virgin olive oil
Chicken Ingredients: 4 thin chicken cutlets (2 breasts sliced in half and pounded) 1 cup flour 1 egg, beaten 1 cups panko breadcrumbs 1 cup plain breadcrumbs 1 teaspoon lime zest 1 teaspoon lemon zest 1 teaspoon blood orange zest 2 tablespoons blood orange juice ol
Chicken Ingredients: 4
thin chicken cutlets (2 breasts sliced in half and pounded) 1 cup flour 1 egg, beaten 1 cups panko breadcrumbs 1 cup plain breadcrumbs 1 teaspoon lime zest 1 teaspoon lemon zest 1 teaspoon blood orange zest 2 tablespoons blood orange juice ol
chicken cutlets (2
breasts sliced in half and pounded) 1 cup flour 1 egg, beaten 1 cups panko breadcrumbs 1 cup plain breadcrumbs 1 teaspoon lime zest 1 teaspoon lemon zest 1 teaspoon blood orange zest 2 tablespoons blood orange juice olive oil
I've seen packaged
thin - cut
chicken breasts or cutlets at some grocery stores, but you can easily make your own by
slicing a regular
chicken breast in half horizontally to create two
thin - cut pieces.
Buy some boneless
chicken breasts, clean them, and
slice into long,
thin strips — the
thinner the better.
Step 2) Meanwhile, cut the
chicken breasts in half then horizontally into
thinner slices (cut two
thin slices from the
thin end and three from the thick end).