Best Sliced Chicken Breasts Recipes

Sliced Chicken Breasts in a Thai Sauce image

Provided by Zurie

Time 35m

Yield 3-6 serving(s)

Number Of Ingredients 10

6 chicken breasts, skinless, deboned
1/2 cup flour, for dredging
salt and coarse black pepper
oil (for frying)
1 red bell pepper, deseeded and sliced into thin strips
1 yellow bell pepper, deseeded and sliced into thin strips (you can use green too)
1 tablespoon fresh ginger, grated
2 garlic cloves, peeled and chopped
4 spring onions, sliced up
4 tablespoons thai sweet chili sauce (a good brand)

Steps:

Flatten the breasts gently with a meat mallet. Dredge lightly in the flour, and cut into strips.
Heat a good layer of oil in a pan. Fry the strips, stirring, until done. Use quite a high heat: they will cook quickly. Drain on kitchen paper, and keep warm.
Fry the sweet pepper strips in the same pan, stirring. You might have to add more oil. Fry briefly, so that they are still crisp.
Then add the ginger, garlic and spring onion, and stir through for a minute or so.
Remove from heat, and stir in the Thai sweet chilli sauce.
Put the chicken strips in a serving bowl, and spoon over the peppers and sauce.
Nice-looking if served on top of a mound of jasmine rice, or -- healthier -- brown basmati. Nice sides are al dente thin baby green beans and a crisp salad.

Sliced Chicken Breasts image

Provided by Dancer

Categories Chicken

Time 26m

Yield 1 serving(s)

Number Of Ingredients 21

1 clove garlic
1 1/2 teaspoons kosher salt
1 small fresh red chilies or 1 small fresh green chile (like serrano or cayenne)
1/3 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons grated peeled fresh gingerroot
1 1/2 teaspoons ground coriander
3/4 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
4 boneless skinless chicken breast halves (approx 1 1/4 pounds total)
1 small red onion
2 teaspoons vegetable oil
1/2 cup low-fat plain yogurt
1 teaspoon fresh lemon juice
1 pinch cayenne
garlic
salt
minced chili (including seeds for a spicier paste)

Steps:

Stir together with garlic paste and remaining spice paste ingredients in a bowl.
Cut 3 diagonal cuts about 1/4 inch deep in each chicken breast.
Rub spice paste into cuts and all over chicken.
Marinate chicken, covered, 30 minutes at cool room temperature.
Preheat broiler and line broiler pan with foil.
Cut onion in half through root end and reserve 1 half for sauce.
Slice remaining onion half in thin slices, separating layers.
While broiling chicken, soak onion slices in ice water in small bowl.
Arrange chicken leaving plenty of room between each piece on broiler pan.
Coat chicken with 1 teaspoon vegetable oil and broil about 3 inches from heat 8 minutes.
Turn chicken over and brush with remaining teaspoon vegetable oil.
Broil chicken about 6 minutes or until lightly browned and no longer pink in the center.
Prepare sauce while chicken is broiling: Mince enough reserved onion to measure 1 tablespoon and stir all sauce ingredients together in a small bowl.
Drain soaked onion and pat dry between paper towels.
Top chicken with onion slices and serve with yogurt sauce.