Nifs Parmesan Chicken Thighs Recipes

NIF'S AWESOME ASIAN CHICKEN THIGHS

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!

NIF'S PARMESAN CHICKEN THIGHS

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.

BREADED GARLIC-PARMESAN CHICKEN THIGHS

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).

CHICKEN THIGH PARMIGIANA

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.

OVEN-"FRIED" PARMESAN CHICKEN THIGHS

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).

CHICKEN PARMESAN

Steps:

• Place breadcrumbs and flour in 2 separate shallow bowls. Whisk eggs and milk in a medium bowl. Season chicken with salt and pepper. Dredge in flour, shaking off excess. Coat with beaten egg mixture, allowing excess to drip back into bowl. Coat with breadcrumbs, pressing to adhere. Place on a large plate or rimmed baking sheet.
• Heat 2 tablespoons oil in a large skillet over medium heat. Working in 4 batches, cook thighs until chicken is golden brown and cooked through, about 4 minutes per side; transfer to a paper towel-lined plate. Wipe skillet clean and add 2 tablespoons oil between batches.
• Preheat broiler. Lay 4 cutlets on a foil-lined baking sheet; spread each with 2 tablespoons pesto, top with a slice of cheese, and sprinkle with red pepper. Top with remaining cutlets and cheese. Broil until cheese browns, about 4 minutes.
• Divide sauce and chicken among shallow bowls and top with Parmesan.