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Season the tops of the chicken breasts with salt and pepper and cook for 5 minutes. Flip and cook until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a cutting ...
4 chicken breast cutlets, pounded 1/4-inch thick (about 1 1/2 pounds) ... and rolled it up in tortillas with lettuce and roasted red peppers for a delicious wrap. Add to a salad or bowl.
View Recipe. Sausage and veggies make the perfect weeknight dinner. If you have leftovers, try adding the chicken sausage, peppers and onions to a roll with grainy mustard for a flavorful sandwich.
1 tbsp vegetable oil; 1 3 / 4 lb skinless, boneless chicken breast halves and/or thighs, cut into 1-inch cubes; 2 medium green peppers, cut into 2-inch-long strips (about 3 cups); 2 medium onions ...
Lay the chicken breasts flat on a cutting board and carefully cut them in half horizontally using a sharp knife. Alternatively, pound them out with a meat mallet until they’re about 1/2-inch thick."
The combination of tender chicken breast, ginger and garlic boosts flavor, while the warm broth helps clear congestion and keep you hydrated. ... You'll taste a nice pop of pepper and nutty notes ...