Thread: Food and Drink What's for dinner? Here's mine...
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Old 06-23-2014, 08:11 AM   #1126
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by jspchief View Post
Hey FMB, I've seen you reference thinly sliced chicken a couple times in this thread. Care to expand upon that a bit? I've been hating the roided up breasts I've been getting lately and am looking for new ways to deal with them besides pounding them out.
Sure. Two ways to handle it. Sometimes I just take a regular breast, butterfly it and then slice in strips across the grain. This is what I did for some lemony garlic chicken I made a week or so ago. Think what you'd do for chicken fajitas.

But usually I'm talking about what I buy, which are called thinly sliced breasts. This is a thin slice taken across the top of the breast. Think like this: Put the breast down flat on the board, and cut maybe a 3/8-inch slice parallel with the board across the top of the breast. Do this until there aren't any slices left. Usually one breast will be 3-4 slices. They cook in about 3 minutes per side (and they're extremely easy to overcook).

Usually look about like this:
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