Nifs Parmesan Chicken Thighs Recipes

Steps:

• Preheat oven to 375F and cut chicken thighs in half. Line a baking sheet with tin foil and set a rack on it.
• Mix egg and milk in a shallow dish and season with salt and pepper.
• Mix bread crumbs, parmesan cheese, Italian seasoning and seasoning salt in another shallow dish.
• Dip chicken in egg mix and place in bread crumbs. Press bread crumb mixture into thighs. Place thighs on rack and spray with olive oil.
• Bake for 30 minutes or until chicken reaches an internal temperature of 170°F.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or roasting dish with avocado oil.
• Stir egg, garlic, salt, and pepper together in a wide shallow bowl until well combined. Combine panko and Parmesan cheese on a plate.
• Pat chicken thighs dry with paper towels. Dip each thigh into the egg mixture, then place on the panko mixture and cover both sides with crumbs, shaking off any excess. Transfer to the prepared pan in a single layer, and spray the tops lightly with avocado oil.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 35 minutes. An instant-read thermometer inserted into the thickest part of each thigh should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place melted butter in a shallow dish. Mix crushed cornflakes, Parmesan cheese, parsley flakes, seasoned salt, salt, and pepper together in another shallow bowl.
• Dip chicken thighs in butter and then in cornflake mixture. Place in a baking dish.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside.
• Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Mix all ingredients for the marinade.
• Cover chicken with marinade and refrigerate for at least 1 hour.
• Cook chicken over a medium hot grill until cooked through. You could cook it in the oven at 350F for about a half hour.

Steps:

• Combine all marinade ingredients in a bowl. Add chicken and marinate for at least 2 hours.
• Preheat oven to 375°F Place chicken, skin side up, on a baking sheet lined with foil for easy cleanup. Bake chicken for 15-20 minutes.
• Baste the chicken with the marinade, lower oven temperature to 350F and return chicken to oven. Bake for another 10 minutes.
• Remove chicken from oven and baste/brush with honey.
• Set oven rack to second from the top level and broil for about 4 minutes. Don't burn them!

Steps:

• Rinse the chicken under cold running water and pat dry with paper towels, set aside.
• Melt margarine in a large sillet on moderately high heat.
• Cook chicken a few pieces at a time, skin side down, for 5 minutes or until golden brown.
• Return all chicken to skillet, add onion and garlic, cover skillet and cook 5 minutes.
• Uncover skillet and push chicken to one side.
• Add frozen block of spinach to skillet and sprinkle with 1/2 tsp salt and the basil.
• Cover skillet and simmer 15 minutes longer, separating the spinach with a fork as it cooks.
• Heat pasta sauce until warmed through and hold on low until ready to serve Meanwhile cook spaghetti, and drain.
• Uncover skillet and stir spinach toghether with onion and butter to mix thoroughly.
• Turn chicken skin side up and sprinkle with 1/4 cup Parmesan cheese.
• Cover skillet and simmer 10 minutes longer or until chicken is tender and thoroughly cooked.
• Remove skillet from heat.
• Arrange drained spaghetti on a large platter.
• Pour heated spaghetti sauce over pasta and top with cooked spinach mixture.
• Arrange cheese-topped chicken thighs on top and serve immediately.

Steps:

• Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
• Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
• Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
• Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
• Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.