At SwolePT Kitchen Laboratories we've developed a 3-step process to the perfect chicken breast. Slicing the meat thin: more delicious marinade enters in, and more contact with the crispening flame.
Cooking at high heat: such as grilling will keep the meat tender and juicy on the inside and crispy on the outside. While marinating sounds daunting you should be able to whip this up in less than 5 minutes.
Put the cut chicken breast in your awesome marinade, cover with lid or plastic wrap and refrigerate for 2 to 24 hours.
If you want to prevent the skewers from burning, soak them in water for at least 40 minutes beforehand. If threading chicken seems way advanced start with just cutting the chicken in any size chunks, or even buy pre-cut, and roast un-skewered on a foil-covered baking sheet. Now that you've learned how to make chicken awesome, don't let me catch you eating bland chicken breast and unseasoned broccoli!
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This slow cooker chicken vegetable soup recipe is the perfect balance of healthy chicken breast and loaded with veggies.
This recipe was tested in 4 qt size slow cooker. This is a smaller batch, but you can certainly double it to serve more. Gently shred the chicken with two forks and stir the soup to mix the chicken evenly throughout the soup. We’ve offered different techniques on how to cook chicken breast from poaching (click for recipe), to oven baked breasts (click for recipe). More Chicken Breast Recipes, Mexican Recipes and Chicken Taco recipes from Tasty Kitchen and Laaloosh . Slice chicken into strips, place in tortillas and top with cabbage mixture, arugula, and any other desired toppings.
When I look at your picture and recipe I know for sure I should try cabbage more often in my recipes.
I make it in my George Foreman grill, but you can easily make it in any indoor or outdoor grill, or in a grill pan.


Then, lay out everything you need: grill-pan set-up, skewers, some torn paper towels for surprise mess-ups.
This also shortens cooking time significantly, so keep a close eye to avoid turning your delicious dinner to charcoal.
There just is no excuse when you can make gourmet quality food quick, cheap and still lose fat. I would recommend using chicken thighs instead of breasts though because my chicken got a little stringy.
I used thighs though bc that’s what I prefer, and I also added summer squash bc hubby n I love it. Take for instance, techniques on how to cook chicken breast in different ways to ensure that they still stay moist and with their juices intact. Any of these these techniques can be applied for these chicken tacos, but if you’re wanting chicken with a crisper texture on the outside, these use the technique we have shared below for pan-searing the chicken. But if you want a batch that can last a few days but is quick, easy and super delicious, then consider making it in a slow cooker.
Not only is this a great recipe that you can come back to in a few hours to a beautiful soup aroma, but it’s a smaller batch.
Cut each breast into 6 strips, diagonally to prevent the end strips from being really short.
The honey-mustard sauce finishes the dish, creating a delicacy out of the simplest of ingredients. We set out to make a healthy chicken taco that still used chicken breast, but with lots of flavor, color and texture. As far as the taco assembly goes, we’ve added cilantro, a mix of arugula greens and bright purple cabbage for more color but  you can add your variation on fillings. Because of this, I like to cut the meat thinly horizontally, then cut it into shortish strips. To eliminate the cooked broccoli smell, you can par boil the broccoli first on the stove top, then add the broccoli to the soup about 15 minutes before the soup finishes.
If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. The reason why these chicken tacos are so easy, quick and moist is behind the technique of pan-searing the chicken breast with a touch of oil.


Our cheese of choice was gruyere but again, add what ever cheese you like to make these chicken tacos your own. Within about 10 minutes, we had a wonderfully juicy and hot chicken breast to shred and make these easy tacos.
Grill the chicken breasts 5 minutes on the George Foreman, or 5 minutes on each side on a grill pan, flipping them midway through cooking, until cooked through and no longer pink. The best way to ensure that the chicken breasts are done is using an instant-read thermometer.
Transfer the grilled chicken breasts to a sheet of foil, cover with another sheet of foil and allow to rest 5 minutes before slicing and serving. Wash the basting brush with warm soapy water and keep the other half of the sauce for brushing the chicken breasts when they finish cooking.
Bake the chicken breasts for 20-30 minutes, depending on their size, until they reach an internal temperature of 165 degrees F. Switch the oven to broil and broil the chicken breasts 1-2 minutes on each side, to crisp up the bacon. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. After a couple of batches you may need more oil so you can add the second ? cup to the pan.
Because the strips are thin, they should be cooked through by the time both sides are browned.
If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through.
When all of the strips are done frying, serve immediately with sweet chili sauce to dip in.
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