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03-14-2017 12:18 PM
Thank you for posting such wonderful recipes. I love that they are tried and true!
I have a question about this recipe. I noticed that the cook time for the chicken is short so My question is about the cutting or slicing of the chicken breasts. I was thinking that you purchased the thick or regular chicken breasts and then cut them lengthwise in half but now I am wondering if you actually sliced them in half to make them thinner? If it was to make them thinner than could I use the thin sliced ones? Sorry for being such a dummy. Thanks again for all the great recipes that you post. Please keep on posting!
03-14-2017 12:59 PM
luvsbulldogs wrote, in part: " . . . I have a question about this recipe. I noticed that the cook time for the chicken is short so My question is about the cutting or slicing of the chicken breasts. I was thinking that you purchased the thick or regular chicken breasts and then cut them lengthwise in half but now I am wondering if you actually sliced them in half to make them thinner? If it was to make them thinner than could I use the thin sliced ones? Sorry for being such a dummy. . ."
Hello, @luvsbulldogs You are by no means a dummy for asking this. It's a perfectly good question.
I have prepared this dish with both cuts of chicken as you described. My opinion is I got a better result from chicken breast halves that I cut through myself. The cutlets I have bought struck me as older chicken. Also, those cutlets can be too thin--easily overcooked, resulting in dry, rubbery chicken.
Here is a trick to cutting horizontally through the breasts: partially freeze them first. They'll cut more easily and you will feel more safe. And if you happen to buy the Dolly Parton variety of breasts <tic>, i.e., extra thick, you might even have to pound them some to flatten them further.
It's gratifying to hear you enjoy the recipes I have shared. I enjoy doing it, although sometimes I brace myself for snark about the health of and/or number of ingredients or steps involved. You know how it goes.
03-14-2017 08:49 PM
@IamMrsG wrote:
luvsbulldogs wrote, in part: " . . . I have a question about this recipe. I noticed that the cook time for the chicken is short so My question is about the cutting or slicing of the chicken breasts. I was thinking that you purchased the thick or regular chicken breasts and then cut them lengthwise in half but now I am wondering if you actually sliced them in half to make them thinner? If it was to make them thinner than could I use the thin sliced ones? Sorry for being such a dummy. . ."Hello, @luvsbulldogs You are by no means a dummy for asking this. It's a perfectly good question.
I have prepared this dish with both cuts of chicken as you described. My opinion is I got a better result from chicken breast halves that I cut through myself. The cutlets I have bought struck me as older chicken. Also, those cutlets can be too thin--easily overcooked, resulting in dry, rubbery chicken.
Here is a trick to cutting horizontally through the breasts: partially freeze them first. They'll cut more easily and you will feel more safe. And if you happen to buy the Dolly Parton variety of breasts <tic>, i.e., extra thick, you might even have to pound them some to flatten them further.
It's gratifying to hear you enjoy the recipes I have shared. I enjoy doing it, although sometimes I brace myself for snark about the health of and/or number of ingredients or steps involved. You know how it goes.
Thank you so much for answering my questions. I too think that sometimes the thin ones seem like older chickens and I have a tendency to over cook them. I am going to do it like you said when I try your recipe.
I know exactly what you are saying. I feel that there are ingredients that some do not prefer then instead of making a not so nice comment to just move along to another recipe that might suit you. I like your way of cooking and will definitely be trying this recipe. Thanks for sharing!
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