CHICKEN BREAST THIN SLICED RECIPES RECIPES

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EASY BAKED THIN SLICED CHICKEN BREASTS (BONELESS) - GO ...



Easy Baked Thin Sliced Chicken Breasts (boneless) - Go ... image

A complete tutorial (with tips and secrets) on how to easily bake thin-sliced chicken breasts. No more bland, rubbery baked chicken. Say hello to hands-free, no-mess cooking!

Provided by Sheeba

Categories     dinner    LUNCH    Main Course

Total Time 42 minutes

Prep Time 25 minutes

Cook Time 12 minutes

Yield 4

Number Of Ingredients 8

4 chicken breasts (150-180 gms/ 5-6 oz each)
1 teaspoon dried rosemary
1 teaspoon garlic powder (or 2 teaspoons minced garlic)
1 teaspoon chili powder ((reduce for less heat))
1 teaspoon paprika
1 tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon olive oil

Steps:

  • How to prepare thin sliced chicken breasts
  • How to marinate the chicken
  • How to bake thin chicken breasts

Nutrition Facts : Calories 223 kcal, ServingSize 1 serving

QUICK CHICKEN PICCATA RECIPE | FOOD NETWORK



Quick Chicken Piccata Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3 or 4 servings

Number Of Ingredients 10

1 pound thin sliced skinless, boneless chicken breast
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon hot paprika
2 tablespoons olive oil
1 large lemon-half thinly sliced, half juiced
2 tablespoons butter
1 medium shallot, chopped
1/3 cup white wine or dry vermouth
1/3 cup chicken broth

Steps:

  • Some thin-sliced chicken breast has been sliced crosswise, so they look like thin rounds and strips; others look like large cutlets. If your market has the large ones, slice them on an angle into 2 or 3 pieces, so they look like veal scallops.
  • Trim any fat from chicken and slice if necessary as described above; arrange chicken pieces in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and hot paprika. Sprinkle half of seasoned flour over chicken. Turn pieces over and dust with remaining seasoned flour.
  • In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter.
  • Melt 1-tablespoon butter in same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine and broth and bring to a boil over high heat, scraping up any brown bits from bottom of pan with a wooden spatula; boil until reduced by half, about 1 minute. Stir in lemon juice and remaining butter, strain sauce over chicken, garnish.

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