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After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Jessica also completed an MA in History from The University of Oregon in 2013. This article has been viewed 44,485 times. Thin-sliced chicken breast is great for getting dinner on the table quickly. Toss the chicken in a lightly floured seasoning and pan fry it.
Cook up a quick lemon shallot sauce to pour over the chicken piccata. For another fancy meal, lay ham and cheese on the thin-sliced chicken and roll them up. Coat the roll-ups in breadcrumbs before you bake them so they become crunchy. Cut the thin-sliced chicken breast into 2 to 3 pieces, if necessary.
If the thin-sliced chicken breasts you bought are in large pieces, cut each into 2 to 3 pieces. You don’t need to cut the chicken if they were already cut into thin rounds or strips. Put the chicken on a tray and whisk the flour, salt, and paprika in a bowl. Lay the thin-sliced chicken in a single layer on a baking sheet or tray. Stir to combine the dry mixture. Sprinkle the dry mixture over both sides of the chicken.