75F.
Trim the boneless chicken breasts and pound out evenly.
owl, and blend well. Add chicken breasts, and let marinate for 1
r waxed paper.
Place breasts in the center of a
x13 baking pan.
Pat chicken dry and place in the
Pound chicken breasts flat. Saute spinach in olive
egrees F.
Pound/flatten chicken breasts until about 1/4 inch
Sprinkle chicken breasts on all sides with salt,
ustard together.
Coat the chicken with wet mixture.
Transfer
quare pan. Remove bones from chicken breasts. Do not remove skin. Loosen
Season chicken breasts w/salt & pepper. Heat olive
ish (if doubling the recipe to make 12 breasts, use a 13
Slit the chicken breasts partly through the side, to
ombined.
Sprinkle underside of chicken breasts liberally with salt and pepper
il, garlic and ginger with chicken breasts and allow to marinate.
Trim the chicken breasts. Slice each breast in half
sharp knife, cut each chicken breast horizontaly on the thickest
f salt indicated in the recipe. Also, the directions did not
Note: For easier serving, cut chicken breasts in half before crocking!
Place skin on, bone-in chicken breasts in the 2-quart stoneware slow cooker dish. (For larger pots, please double the recipe!).
Pour lemon juice (and optional zest) over chicken breasts.
Sprinkle with paprika, optional minced garlic and red pepper flakes, salt and pepper.
Top with rosemary sprig.
Cook on LOW for approximately 4 hours, or on HIGH for 3 1/2 hours, or until chicken reaches an internal temperature of 180F on a meat thermometer.
Serves 6.
Pound chicken breasts. Turn inside part of chicken breast facing up. Combine shrimp,
n the side of each chicken breast to create a pocket