Place 1/2 browned Romaine head on each plate and top
with sliced chicken breast and 1/4 of the feta cheese.
Miso Chicken — Savory miso - tamarind sauce wok - tossed
with sliced chicken breast, baby carrots, Asian mushrooms, bok choy, candied walnuts and corn, topped with fresh cilantro.
In a large mixing bowl, add all nine ingredients (sesame oil through dried ginger) along
with sliced chicken breast and mix together thoroughly, coating chicken well.
Top
with the sliced chicken breasts, drizzle with Dijon - buttermilk dressing, and serve immediately.
Not exact matches
Layer each
chicken breast with two
slices of ham, overlapping so they cover entire
breast.
Boneless
chicken breasts topped
with gooey Swiss cheese on a bed of thinly
sliced onions thanks to your crock - pot.
Slow - Cooker French Onion
Chicken Print Prep time 15 mins Cook time 3 hours Total time 3 hours 15 mins Boneless chicken breasts are topped with gooey Swiss cheese on a bed of thinly sliced onions in this crock - pot French onion chicken
Chicken Print Prep time 15 mins Cook time 3 hours Total time 3 hours 15 mins Boneless
chicken breasts are topped with gooey Swiss cheese on a bed of thinly sliced onions in this crock - pot French onion chicken
chicken breasts are topped
with gooey Swiss cheese on a bed of thinly
sliced onions in this crock - pot French onion
chicken chicken recipe.
Stuff each
chicken breast with about 2
slices of Prosciutto, 5 asparagus stalks, and a tablespoon on fresh parmesan cheese.
Just brown thinly
sliced chicken breast pieces for a few minutes and set them aside, then continue
with the rest of the recipe.
The sweet fragrant mango
slices go so well
with lean
chicken breast.
Use a sharp knife to
slice the
chicken breast in half through the middle, so that you wind up
with two thinner
chicken cutlets.
To clone the shape of the
chicken served at the burger giant, you'll
slice the
chicken breasts in half, and pound each piece flat
with a mallet.
If you're using thick
chicken breasts, pound them thin
with a meat mallet or rolling pin, or
slice them horizontally in half.
My meal was
sliced chicken breast wok - tossed
with egg noodles, Fresno peppers, cilantro and a coconut curry infused broth and then garnished
with Brussel sprouts, and topped
with crispy wontons.
Fry the fennel in the bacon grease and then combine
with all the rest of the ingredients excluding the
chicken breasts but including the two
slices of cooked bacon
3 large boneless skinless
chicken breast garlic powder salt pepper 1 onion,
sliced 1 - 14.5 oz can diced tomatoes
with chipotle peppers
If you have leftover
chicken breasts,
slice them up and whip together this quick and healthy soup, topped
with freshly baked, crispy corn tortilla strips.
Sliced sautéed
chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.
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.
When I
slice into the
chicken breast to stuff it
with the cheese and tomatoes, I try not to cut too deeply so that I don't cut a whole in the pocket but it isn't my best skill.
Chicken breast sliced lengthwise about two thirds of the way through the chicken and then stuffed with goat cheese and sun - dried t
Chicken breast sliced lengthwise about two thirds of the way through the
chicken and then stuffed with goat cheese and sun - dried t
chicken and then stuffed
with goat cheese and sun - dried tomatoes
After you grill a couple portobello caps,
slice them thinly at an extreme angle to make wide
slices that fit perfectly on top of grilled
chicken breasts that have been rubbed
with stone ground mustard (the kind
with the whole mustard seeds in it).
4 large
chicken breast halves,
with skin and ribs Salt and freshly ground black pepper 2 tablespoons olive oil, divided 3 leeks, white parts only, thinly
sliced 2 large carrots,
sliced 1 / 4 - inch thick 1 pound white or cremini mushrooms,
sliced 1 / 2 - inch thick 3 garlic cloves, chopped 1 bay leaf 1 tablespoon fresh thyme or 1 teaspoon dried thyme 1 cup dry white wine 2 to 3 cups
chicken stock
Wash the
chicken breast fillets,
slice them half and rub them
with salt, pepper, paprika and garlic powder or crushed garlic to taste.
Pasta
with Bacon, Sun - Dried Tomato, and Mascarpone — Rich, creamy mascarpone fragrant
with crispy bacon, savory sun - dried tomatoes, and aromatic fresh basil is tossed
with a curly cavatappi and topped
with sliced, grilled
chicken breasts.
Ingredients -2 tablespoons oil - 2 1/2 tablespoons of curry powder - 1/4 teaspoon of cayenne powder - 1 medium onion, thinly
sliced - 4 garlic cloves, minced - 4
chicken breasts, cut into bite size cubes - 1 can of tomato sauce (14 oz)- 1 can diced tomatoes (14 oz)- I use fire roasted
with green chilies!
Baked
chicken breasts covered
with tomato and zucchini
slices and grated cheese — the best healthy summer dish -LCB- gluten free, low carb, clean eating -RCB- Today I prepared a great low - carb, gluten - free and healthy recipe: baked
chicken breast fillets, covered
with tomato and zucchini
slices and grated cheese.
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
I've tossed arugula, basil & pistachios
with grilled apricot halves and feta (a NYT recipe) and added
sliced grilled
chicken breast.
5 stars based on 36 votes Share on TwitterShare on FacebookShare on Pinterest In this family - friendly Indian dish, thinly
sliced chicken breasts are sautéed
with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened
with Greek yogurt.
Slice chicken breast into thin
slices then beat them gently
with meat tenderizer to make it soft.
Now its time to assemble the sandwiches, on 2
slices of bread, place a generous layer of the yogurt spread and top
with sprouts and
chicken breast
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.
6) Spread the flaxseed wraps
with the cream cheese, then pile on diced tomatoes, corn, onions, shredded
chicken breast and
sliced avocados.
Place 1
slice of provolone on each
chicken breast, and top the cheese
with 4 asparagus spears per
breast.
Roll the
chicken breast up and wrapped them
with two
slices of bacon.
I've already thuoght of 3 ways to eat it: over farfalle pasta, rolled up in a paillard of
chicken breast, and as a crostini topping
with some good canned tuna and maybe a
slice of heirloom tomato from the garden on the no knead bread I make!
Slice the
chicken breast fillets lengthwise and stir them
with the yogurt marinade to coat evenly.
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.
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
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 pep
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 pep
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 peppercorn
Thai Coconut
Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
Chicken Soup Recipe By Melissa Bridge Ingredients — 1 cup coconut milk — 3 cups
chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed with the back of a cleaver — 1/2 pound boneless chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
chicken broth — 1 stalk lemongrass, cut into 3 - inch pieces and crushed
with the back of a cleaver — 1 1 - inch piece ginger root or galangal, crushed
with the back of a cleaver — 1/2 pound boneless
chicken breasts, sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers &mdash
chicken breasts,
sliced thinly — 2 tablespoons fish sauce — 2 red chili peppers — juice
2 / Place one
slice of ham on each
chicken breast and top
with a
slice of cheese.
1L Organic free range
chicken broth (no sugar added / low sodium) 1L filtered water 2 brown onions, peeled and
sliced 2 cloves garlic 1 x 10 cm piece ginger, finely
sliced or grated
with a microplane 2 free range
chicken breasts, thinly
sliced himalayan pink salt and freshly ground pepper, to taste 2 large zucchini, spiralised into noodles (or 1 packet bean thread / glass noodles, soaked in water for 15 minutes)
But here I chose to make mine
with chicken breasts, thinly
sliced, or butterflied.
ingredients RICE JOLLOF
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to
CHICKEN: 2 tablespoons olive oil 1
chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to
chicken (broken down into 8 pieces,
breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes
with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups
chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to
chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly
sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly
sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly
sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
Dinner 6:00 - I cooked up a couple of thinly
sliced chicken breasts, red pepper, zucchini, and mushrooms
with marsala sauce... super quick, easy and tasty -LCB- recipe to come -RCB-.
Slice the
chicken breast into bite - sized pieces and sautee in a skillet over high heat,
with a Tbsp of olive oil.
This recipe could be the hero of the table, although it would also make a tasty starter
with large chunks of goats» curd dolloped on top, or even some thinly
sliced smoked
chicken breast (fillet).