Recipes

[coffee drinker]

@vermint Here's the recipe from Hellman's web site. Check it out if you want.  The recipe uses the breasts, but I believe thighs (cooked at 375 for 45 min) are tastier.  It's called Parmesan Crusted Chicken.  I forgot about the Parmesan, sorry about that.  I've made it with and without and to me, there's no difference.  

INGREDIENTS

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs

NUTRITIONAL INFORMATION

METHOD

• 1PREHEAT oven to 425°.
• 2COMBINE Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
• 3BAKE until chicken is thoroughly cooked, about 20 minutes.

[vermint]

@coffee drinker I prefer thighs, myself, so that's what I would use. Thanks for the "full" recipe!

[Zhills]

Glazed Soy Sauce Brown Sugar Chicken Thighs

Ingredients

• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 2 Tablespoons white vinegar
• 1 Teaspoon ground ginger
• 4 cloves garlic , minced
• 4 chicken thighs
• 1 Tablespoons olive oil

Instructions

1. Preheat the oven to 375⁰
2.  Rub the thighs with the olive oil. Salt and pepper the thighs on     both sides. Place them in a 10 inch ovenproof skillet . (I used a         cast iron skillet).  Saute the thighs 3 -5 minutes without moving t  hem until skin is lightly browned.

Transfer the chicken to a plate, pour off any drippings from frying. Place the chicken thighs back into the pan, skin side up. Pour the soy sauce mixture over the chicken. Roast about 25 minutes, basting occasionally until chicken is cooked through

If your using a metal pan or baking dish roast the chicken longer than 25 minutes or until the sauce has reduced and coats the chicken when basted.

[Britbrit13]

I used to make this a lot mini mini years ago, I just took and saved the heals of my bread put that in my little chopper and that’s what I used for breadcrumbs it was still really tasty because the Parmesan cheese is so pugnut