...or a different version of chicken parmesan, just not breaded and fried. I had some boneless thighs in the freezer and decided that I would do something Italian with them since my wife loves Italian food. So here's the lineup...
Mixed about 1 1/2 cups of ricotta with about an equal amount of the shaved blend, added about 2 teaspoons of Italian seasoning and set aside...
Next I seasoned the thighs with garlic powder and a little salt. The cheese has plenty of salt so I'm careful not to add too much. Heat up a couple of tablespoons of EVOO in the skillet and in they go to brown for several minutes...
Once browned on one side, I flipped them over, spread the cheese mixture over the top, and spoon the marinara sauce over and around them. Into a 375℉ oven uncovered to bake until the thighs are 170℉-180℉ or so internal, maybe 30 minutes...
Cover them with shredded mozzarella cheese and back in the oven for a few to melt...
Served with bowtie pasta with some sauce spooned over it, garlic bread, and a simple salad on the side. Time to eat...
My "retired" wife had to work last night and she loves Italian food, so...
Mixed about 1 1/2 cups of ricotta with about an equal amount of the shaved blend, added about 2 teaspoons of Italian seasoning and set aside...
Next I seasoned the thighs with garlic powder and a little salt. The cheese has plenty of salt so I'm careful not to add too much. Heat up a couple of tablespoons of EVOO in the skillet and in they go to brown for several minutes...
Once browned on one side, I flipped them over, spread the cheese mixture over the top, and spoon the marinara sauce over and around them. Into a 375℉ oven uncovered to bake until the thighs are 170℉-180℉ or so internal, maybe 30 minutes...
Cover them with shredded mozzarella cheese and back in the oven for a few to melt...
Served with bowtie pasta with some sauce spooned over it, garlic bread, and a simple salad on the side. Time to eat...
My "retired" wife had to work last night and she loves Italian food, so...