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Old 10-23-2009, 01:18 PM   #11
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It's not, but I'm sure my recipe is everybodies recipe. Just that nobody told me how to do it, it's that simple.

Simple, 4 ingredients, takes two minutes to prepare. I love it. So do the others devouring it. :)
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Old 10-23-2009, 03:53 PM   #12
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This lady won a million dollars in the Pillsbury Bake Off with this recipe which couldn't be simpler.

Ellie Mathews' Salsa Couscous Chicken - (Winner of the 1998 Pillsbury Bake-Off)

She wrote an interesting book about cooking contests too
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Old 10-23-2009, 04:10 PM   #13
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Chicken Fingers

A favorite to get my gang to even consider the thighs..Skin and bone you can buy them this way, salt and pepper both sides, Take a 5 oz pack of garlic and herb Boursin cheese that you've quartered and rolled say 2 hrs. before just make a finger out of them wrap in cling wrap and chill. Pound the chix to about 1/8 thickness.Sprinkle with either lemon or lime juice.Place a cheese finger lengthwise on the long sides of the chicken.Roll chicken around the cheese.Secure with toothpicks then dip in a well beaten egg after dusting with flour dip in egg again then into bread crumbs. Chill for about an hour then place chicken in single layer in heavy skillet. Saute in 1/2 butter and 1/2 veggie oil over med heat for about 10 min per side. Drain on towels if need be eat right now...
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Old 10-23-2009, 04:58 PM   #14
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Alix, I've done all kinds of things to chicken, but I've never tried brushing it with mustard. DH does that to pork butt when he smokes it, and it's great. He's cooking chicken in the oven tonight...maybe we'll give that a try.
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Old 10-23-2009, 05:29 PM   #15
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Its awesome Constance. My daughter asks for it at least once a week. Make sure you use the good seasoned salt though. Generic just doesn't do it.
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Old 10-23-2009, 06:28 PM   #16
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I use a boning knife and carefully cut the meat from the bone and then carefully cut on either side of the bone (horizontally) to increase the size of the pocket (out to about 1/2 inch or so from the edge of the thigh) and pull out the bone. You have to careful doing this so you do not cut through the meat - just leave a hole where the bone was. I fill this pocket with a mixture of ricotta, finely grated mozzarella, and parmesan or romano cheeses aand frozen chopped spinach (defrosted and squeezed as dry as you can get it) - a pastry bag makes the filling fairly easy to pump into the thighs. I then brown these on both sides in a little olive oil and garlic, remove to a plate while I saute some mushrooms, then put the chicken back in the pan and add some pasta sauce ... simmer until the chicken is done. Serve over pasta if you want, and spoon the sauce over all, some garlic bread, a nice salad ....
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Old 10-23-2009, 09:09 PM   #17
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Thighs are great in any kind of a slow-cooked braise or fricassee.

Fine Cooking magazine did a new take on Coq-au-Vin a few months ago. They used a reisling and fresh fennel, shallots & carrots instead of bordeaux, mushrooms & onions. It is to die for!!!!! Much lighter and more contemporary than the traditional version. I've made it a couple times with the thighs only, and it's now one of the 'most requested' here.

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