I took what I thought was some chicken breast out of the freezer the other day only to discover when it had thawed out that it was boneless, skinless chicken thighs. I often buy larger packages of chicken and divide them into smaller packages and freeze to use at a later date.
I had to do a quick rethink about what I was going to make for my dinner. I had bookmarked a recipe for some baked chicken thighs on Bunny's Warm Oven, and decided to adapt it to what I had on hand.
- 4 boneless, skinless chicken thighs
- 1/4 cup (60g) full fat mayonnaise
- 1 TBS Dijon mustard
- 1/2 cup (60g) fine dry bread crumbs
- 2 TBS grated Parmesan Cheese
- 1 tsp dry Italian salad dressing mix (see note)
- 1/4 tsp freshly ground black pepper
- low fat cooking spray
Notes
If you cannot find dry Italian salad dressing mix, whisk together1/4 tsp salt, 1/2 tsp of garlic granules and 1/2 tsp of Italian herbs.
Some other chicken recipes on The English Kitchen that you might enjoy are:
DELECTABLE MUSTARD BAKED CHICKEN - Chicken leg quarters are beautifully flavored by marinating them in a spicy marinade. I like to use a sharp knife and cut slashes into the chicken pieces so that those delicious flavors really penetrate the meat. Quick, easy and delicious.
APRICOT CHICKEN - All you need for this is chicken pieces, apricot jam, fresh lemon juice and ground nutmeg. A very simple recipe, it's one of those meals that basically cooks itself, leaving your hands free to get on with the rest of the dinner.
Crispy Baked Chicken Thighs
Ingredients
- 4 boneless, skinless chicken thighs
- 1/4 cup (60g) full fat mayonnaise
- 1 TBS Dijon mustard
- 1/2 cup (60g) fine dry bread crumbs
- 2 TBS grated Parmesan Cheese
- 1 tsp dry Italian salad dressing mix (see note)
- 1/4 tsp freshly ground black pepper
- low fat cooking spray
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with baking paper. Set aside.
- Whisk the mustard and mayonnaise together in a small bowl.
- Whisk the bread crumbs, seasoning mix, cheese, and black pepper together in another bowl.
- Pat your chicken pieces dry with some paper kitchen towelling. Roll the pieces (one at a time) in the mayonnaise mixture first, coating them completely.
- After coating them with the mayonnaise, drop them into the bread crumb mixture, one at at time and roll to coat generously.
- Place onto the baking tray, leaving space in between each. Spray lightly with some low fat cooking spray.
- Roast in the preheated oven for 30 to 35 minutes until golden brown and the juices run clear. Serve immediately.
Notes
If you cannot find dry Italian salad dressing mix, whisk together1/4 tsp salt, 1/2 tsp of garlic granules and 1/2 tsp of Italian herbs
Did you make this recipe?
- 2 cups (280g) self-rising plain all-purpose flour (see note)
- 1/2 cup (120g) frozen butter (plus more for brushing)
- 1 cup (240ml) cold buttermilk
3-Ingredient Buttermilk Biscuits
Ingredients
- 2 cups (280g) self-rising plain all-purpose flour (see note)
- 1/2 cup (120g) frozen butter (plus more for brushing)
- 1 cup (240ml) cold buttermilk
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Line a quarter sheet pan with baking paper. set aside.
- Measure your flour into a bowl. Quickly grate the frozen butter into the flour, stirring it in with a fork as you go, until it is well mixed in. (Don't work too hard at it as y0u don't want the butter to melt.)
- Pour in the cold buttermilk and mix together to a soft dough with a spatula.
- Dump out onto a lightly floured surface and knead a couple of times to pull together. Pat out and fold back on itself twice.
- Pat out to a rectangle 1 inch thick.
- Using a sharp (3 inch round) metal cutter, cut out four biscuits. Place onto the baking tray.
- Re-pat the scraps and cut out 2 more biscuits. Place on the tray.
- Bake in the preheated oven for 12 minutes. Brush the tops with some butter and bake for 2 minutes longer.
- Remove from the oven. Brush with some more butter, allowing it to soak in. Give the hot biscuits a final brush with some butter and serve.
Did you make this recipe?
- 1 TBS plain all-purpose plain flour
- 1 TBS butter
- 3/4 cup (180ml) full fat milk
- pinch garlic powder
- salt and black pepper to taste
- 1 TBS grated Asiago cheese
- 1/2 cup (58g) uncooked rainbow rotini pasta
- 1 sun dried tomato half, chopped fine
- 1 small, cooked chicken breast fillet, cubed (about 3/4 cup)
- 1/4 cup (30g) dairy sour cream
- 1/2 cup frozen baby peas
- 4 round buttery crackers
- low fat cooking spray
Creamy Chicken Hot Dish
Ingredients
- 1 TBS plain all-purpose plain flour
- 1 TBS butter
- 3/4 cup (180ml) full fat milk
- pinch garlic powder
- salt and black pepper to taste
- 1 TBS grated Asiago cheese
- 1/2 cup (58g) uncooked rainbow rotini pasta
- 1 sun dried tomato half, chopped fine
- 1 small, cooked chicken breast fillet, cubed (about 3/4 cup)
- 1/4 cup (30g) dairy sour cream
- 1/2 cup frozen baby peas
- 4 round buttery crackers
- low fat cooking spray
Instructions
- Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a single serving sized casserole dish. Set aside.
- First make the sauce. Melt the butter in a small saucepan over medium heat. Whisk in the flour. Cook, for about a minute, then slowly whisk in the milk. Cook, whisking constantly, until the mixture bubbles and thickens.
- Stir in a hefty pinch of garlic powder and salt and pepper to taste. Str in the Asiago cheese. Whisk in the sour cream and set aside.
- Cook the pasta in a pot of lightly salted boiling water according to the package directions until al dente. Drain well. Stir this into the pot of sauce, along with the diced chicken, frozen peas and sun-dried tomato.
- Spoon into your prepared casserole dish. Crumble the crackers over top and lightly spray with some low-fat cooking spray.
- Bake in the preheated oven for 20 to 25 minutes, uncovered, until the casserole is bubbly and the crumbs have browned. Serve hot.
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