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Showing 61-75 of 311 items

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Boneless chicken breasts

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recipe

A chef's knife can be used to thinly slice the vegetables, but a Japanese-style mandoline, also called a Benriner slicer, makes the job easy and the cut perfect -- a great and relatively inexpensive tool for vegetable lovers. The recipe makes extra dressing; serve it on the side.

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recipe

To prepare the chicken, place the boneless breasts in a resealable plastic bag one at a time, and pound them using the smooth side of a meat tenderizer. Once all the breasts have been pounded, place them back in the bag to marinate the chicken.