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But the speared sausage-like kofte kebab was too timidly seasoned and the tasty grilled chicken breast chunks with mushrooms and onions were a tad overcooked.
Still, homey dishes such as pechuga de pollo guisada, another savory stew of chicken breast chunks served with your choice of any bean and rice combination, makes the kind of satisfying $8.99 dinner that might persuade you to forgo cooking at home.
Examples include freeze-dried liver, roasted chicken breast chunks, or slices of turkey lunch meat.
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One of the best entrees is a braised veal breast with chunks of fried sweetbreads scattered around the plate.
Two chicken specials also came up aces: one featured a moist breast with chunks of sweet Italian sausage, sun-dried tomatoes and mushrooms; the other was a lightly breaded breast layered with prosciutto, roasted red peppers and melted mozzarella.
Such tandoori entrees as Kasmiri lamb chops (marinated in white pepper, lemon and ginger) and chicken zaffrani malai (chunks of breast marinated in white pepper, yogurt and ginger, grilled with a pinch of saffron) were moist, tender and intensely seasoned.
In this Mangalore specialty, large chunks of breast meat were awash in a dense, dark-red sauce of yogurt, coconut cream and possibly pulverized nuts, with hints of what seemed to be garlic, ginger, cumin, cardamom and star anise.
Cut one small boneless, skinless chicken breast into strips or chunks (so it will cook quickly).
If you feel any frozen chunks of breast milk, allow the container to thaw in the refrigerator for another couple of hours or finish thawing it quickly by placing it under cool to lukewarm running water.
For soy-braised chicken breasts, substitute an equal amount of boneless, skinless chicken breasts cut into large chunks for the pork.
Chicken breasts, unlike the dry chunks in the penne dish, were moist and flavorful.
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