Tag: Chicken

Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko

by Pam on September 12, 2012

What a mouthful that title is! I found this recipe on Myrecipes^[1] and couldn’t wait to make it. This chicken was VERY simple to make and was delicious to my whole family. The buttermilk-mustard marinade made the meat so tender on the inside while the panko made it perfectly crispy on the outside. I adapted the recipe to work with what I had on hand and I loved how it turned out. I served this “fried” chicken with rice and green beans with almonds for a tasty and healthy meal.

Combine the buttermilk, Dijon, and honey together in a large ziplock bag. Mix until well combined then add the trimmed chicken thighs. Seal and place into the refrigerator for 4-24 hours.

Layer a baking sheet with tin foil then place two baking racks on top of the baking sheet. This will allow the chicken to “air bake” so you don’t have to flip the meat over while cooking. Combine the panko and parmesan cheese together on a large plate, mix well. Dredge both sides of each chicken thigh into the panko mixture then place the chicken thighs on top of the baking rack. Place the entire baking sheet into the refrigerator for 30 minutes. This step helps keep the panko on the chicken so don’t skip it!

Preheat the oven to 425. Remove the chicken from the refrigerator while the oven pre-heats. Place the chicken into the oven and bake for 30-35 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 4-5 minutes before serving. Enjoy.

Print^[2]

Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko

Yield: 6

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min. Plus marinating time

Ingredients:

1/4 cup low-fat buttermilk
4 tsp Dijon mustard
1 tbsp honey
Sea salt and freshly cracked pepper, to taste
6 boneless, skinless chicken thighs, trimmed of any fat
1 cup of Italian seasoned panko crumbs
1 tbsp Parmesan cheese, grated

Directions:

Combine the buttermilk, Dijon, and honey together in a large ziplock bag. Mix until well combined then add the trimmed chicken thighs. Seal and place into the refrigerator for 4-24 hours.

Layer a baking sheet with tin foil then place two baking racks on top of the baking sheet. This will allow the chicken to “air bake” so you don’t have to flip the meat over while cooking. Combine the panko and parmesan cheese together on a large plate, mix well. Dredge both sides of each chicken thigh into the panko mixture then place the chicken thighs on top of the baking rack. Place the entire baking sheet into the refrigerator for 30 minutes. This step helps keep the panko on the chicken so don’t skip it!

Preheat the oven to 425. Remove the chicken from the refrigerator while the oven pre-heats. Place the chicken into the oven and bake for 30-35 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 4-5 minutes before serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light on MyRecipes

References

^{^} Myrecipes (www.myrecipes.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Skinny Buffalo Chicken Potato Skins

What’s football without the appetizers. These potato skins are stuffed with shredded buffalo chicken breast made in the crock pot, then topped with melted cheese, blue cheese dressing, carrots and celery – they are seriously delicious!

Remember these crock pot buffalo chicken lettuce wraps^[1]? Same chicken, only this time I stuffed them in potato skins and topped them with cheese. So good!

You can make the chicken, blue cheese dressing and potatoes ahead, then when you’re ready to serve your guests assemble them and pop them in the oven! Double or triple it for more servings.

They even make a great meal, I had 3 for lunch and it totaled 7 points plus and I was a happy camper. Enjoy!

Buffalo Chicken Potato Skins
gordon-ramsay-recipe.com
Servings: 12 • Size: 1 potato skin, loaded • Old Points: 2 pts • Points+: 2 pt
Calories: 82 • Fat: 2 g • Carb: 7 g • Fiber: 1 g • Protein: 8 g • Sugar: 0.5 g
Sodium: 110 mg

Ingredients:

For the chicken:

12 oz boneless skinless chicken breast (or tenderloins)
1 celery stalk
1/2 onion
1 clove garlic
16 oz fat free low sodium chicken broth
1/3 cup hot cayenne pepper sauce (I used Frank’s)

For the toppings:

12 tbsp reduced fat shredded cheese
1/2 cup carrots, cut into 2-inch matchsticks
1 large celery stalks, cut into 2-inch matchsticks
1/4 cup Skinny Blue Cheese Dressing^[2]

Directions:

In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on HIGH 4 hours or LOW 6 hours.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth and the hot sauce; Cook on HIGH for an additional 30 minutes. Makes 1 1/2 cups chicken.

Meanwhile, pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato; set aside to cool. Cut potatoes in half horizontally. Scoop out potatoes (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.

Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes.

Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.

Top each with 1 tsp blue cheese dressing, shredded carrots and celery and start eating!

*Nutritional info based on 12 oz potato with skin on.

References

^{^} crock pot buffalo chicken lettuce wraps (www.gordon-ramsay-recipe.com)
^{^} Skinny Blue Cheese Dressing (www.gordon-ramsay-recipe.com)

Incoming search terms:

Spicy Rice Noodle Salad – Strange But Chew

The first time I had a spicy, cold rice noodle salad, it
wasn’t the bold flavors that caught me by surprise, but the strange and
addictive texture. It was so different to any pasta salad I’d ever had before,
that I was kind of bummed I hadn’t known about this stuff sooner. Makes
me sad to think about all the time back I wasted on those stupid, tri-color fusilli
salads.

Anyway, this is pretty easy and delicious stuff. I’m not
even sure these noodles are technically cooked, but simply softened in very hot
water to your personal preference of tenderness. You can, and many do, boil
this stuff like pasta for a couple minutes, and have what’s much closer to a
proper al dente angel hair, but I much prefer the toothsomeness you get using
the hot water method.

Unlike undercooked wheat flour pastas, this isn’t a gummy,
crunch, but much more of a “pop” or “snap” as your teeth break through the
almost tender noodles. Once soaked with the vibrant dressing, and topped with
the optional, but highly recommended grilled chicken, you have a change-of-pace
lunch that will be the talk of the water cooler.

Speaking of the chicken, all you’ll need to do is double the
dressing recipe, and pour half over some boneless skinless chicken thighs (or
any other cut). Let sit out, marinating for 30 minutes, and then grill to
caramelized perfection. I hope you give this great spicy rice noodle salad a
try soon. Enjoy!

Ingredients for 2 large servings:
1 package (6.25 oz) thin rice noodle (soaked in almost
boiling water until desired tenderness, rinsed, drained thoroughly)

3 garlic cloves, crushed

1/3 cup seasoned rice vinegar

1 or 2 tbsp samal or other ground chili sauce

3 tbsp fish sauce

1 tsp brown sugar

1/4 tsp salt

1 cup carrot julienne

4 green onions, chopped

1/2 cup packed mixture of chopped basil, mint, and cilantro

1/2 cup chopped peanuts

1 tsp sesame oil

Optional:

6 grilled boneless skinless chicken thighs

sliced Fresno chilies