6-8 boneless skinless chicken thighs (approx 1.5 lb)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon coarse ground black pepper
Cayenne pepper to taste
1 tablespoon olive oil
2 tablespoons butter
¼ cup dry white wine (optional)
4 cloves garlic, minced OR 1 tablespoon minced garlic
½ cup chicken broth OR chicken stock
Pat chicken thighs dry with paper towel & trim off excess fat. Combine the onion powder, garlic powder, dried herbs, salt & peppers. Coat the chicken evenly with the combined seasonings.
Heat oil in a large pan or skillet over medium heat and sear chicken for 5 minutes until golden and crispy. Flip and cook for a further 2 minutes. Move chicken to the sides of the pan and add butter to the middle. Let melt, then add the garlic into the butter. Saute until fragrant, about 30 seconds.
Increase heat to medium-high. Add the wine and chicken broth (or stock). Scrape up any browned bits from the bottom of the pan with the end of a wooden spoon. Stir chicken around; let liquid simmer until reduced to half, about 2 minutes.
When chicken is cooked through (165 F degrees internally), remove from heat. Taste test and season with extra salt and pepper if desired.
Serve immediately with fresh chopped parsley or herbs of your choice if wanted. Great with cooked rice.
Prep time 5 minutes, Cook time 12 minutes
Eight bone-in chicken thighs with skin on
Ground black pepper
Extra Virgin olive oil
2 Tablespoons Milford Spice Everything Better Seasoning
OR 2 Tablespoons Lesley Elizabeth Traditional Italian Seasoning
Pre-heat oven 425 degrees. Line a baking pan with foil. Pat the chicken as dry as possible. Put the chicken thighs on the baking pan. Sprinkle salt, pepper and the seasoning blend evenly on both sides of the chicken. Arrange the pieces skin side up and drizzle about a tablespoon of oil over them.
Bake 25 minutes or until the skin is puffed and golden brown. Internal Temp 165-175.
Prep time 5 minutes, Total Time 30 minutes
Three or four boneless skinless chicken breasts
One can Campbell’s Cream of Chicken soup
¼ cup Italian Bread Crumbs
2-3 teaspoons curry powder
8 ounces shredded medium or sharp cheddar
1 teaspoon fresh lemon juice
1 box (10 oz) frz broccoli cuts
2/3 cup mayonnaise
salt & ground black pepper to taste
Trim chicken breast, removing fat and silver skins. Cut or pound breasts so that they are the same thickness so that they bake uniformly.
Place the frozen broccoli cuts in a 8×8 square glass baking dish, evenly spread them out
Next place the chicken breast on the broccoli.
Mix the can of cream of chicken soup (do not add milk nor water), mayonnaise, curry powder and lemon juice, salt & pepper. Spread over the chicken breast.
Evenly sprinkle the cheese over the creamed mixture.
Sprinkle the bread crumbs over the cheese. Lightly shake the baking pan so that the bread crumbs filter down into the cheese.
Bake covered at 400 degrees until the chicken is tender. Usually 40 to 60 minutes. To test chicken doneness, a paring knife should easily cut through one of the fillets to the bottom of the baking dish.
Remove the aluminum foil and allow the chicken surprise to rest for about 5 minutes.
Cut into the desired serving sizes and serve immediately.
This chicken dish is excellent served with your favorite rice side dish.
Serves 4 easily
From prep to table 80-90 minutes
2 large chicken breasts filleted into four total pieces
2 eggs beaten
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 to 1 ½ teaspoon crushed red pepper flakes
To taste Ground black pepper
Terrapin Ridge Farms Lemon Garlic Aioli
St Pierre Brioche Hamburger Buns
Preheat oven to 350 degrees F. Or preheat Air Fryer to 350 degrees F.
Place beaten eggs in a shallow bowl. In another shallow bowl, mix cheese, Italian seasoning, pepper flakes and black pepper. Mix well.
Dip fillets in eggs, then cheese/spice mixture.
Place in a glass baking pan coated with cooking spray. Bake 20 – 25 minutes or until internal temperature is 165 degrees F. If cooking in an Air Fryer, cook 6 minutes on one side – turn over and cook an addition 6 to 8 minutes until internal temperature is 165 degrees F.
Toast brioche buns.
Spread Lemon Garlic Aioli on buns.
Place cooked fillet on bun and serve.
Great items to complement the meal are Cole Slaw, and Kettle Potato Chips
6 boneless skinless chicken breast halves
¼ cup milk
6 slices Swiss cheese
1 (8 oz) package dry bread stuffing mix OR seasoned bread crumbs
½ cup melted butter
1 (10.75 oz) can condensed cream of chicken soup
Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish. Remove any excess fat and the silver skin and tendons from the chicken breast. Allow to come to room temperature.
Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine soup and milk in a medium bowl and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top and cover with foil.
Bake 50 minutes or until a knife pokes easily into the chicken and the juices run clear.