BONELESS SKINLESS CHICKEN TENDERLOINS NUTRITION RECIPES

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EASY SKINLESS FRIED CHICKEN THIGHS RECIPE | ALLRECIPES



Easy Skinless Fried Chicken Thighs Recipe | Allrecipes image

A tasty variation on Southern fried battered chicken with fewer calories. Serve with corn bread and cucumber salad.

Provided by Silvia

Categories     Meat and Poultry    Chicken    Fried Chicken Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

½ cup all-purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon garlic powder
8 skinless chicken thighs
1 cup corn oil, or as needed

Steps:

  • Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well.
  • Pat chicken thighs dry with paper towels. Add to the flour mixture in the plastic bag; shake until thoroughly coated.
  • Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Add chicken thighs and cover skillet with a spatter guard. Cook, turning occasionally, until chicken thighs are a deep golden brown, about 20 minutes. Drain on a plate lined with paper towels.

Nutrition Facts : Calories 482.8 calories, CarbohydrateContent 22 g, CholesterolContent 149.4 mg, FatContent 23.3 g, FiberContent 1 g, ProteinContent 43.6 g, SaturatedFatContent 6.3 g, SodiumContent 1302.2 mg, SugarContent 1 g

BAKED STUFFED BONELESS CHICKEN BREASTS RECIPE - FOOD.COM



Baked Stuffed Boneless Chicken Breasts Recipe - Food.com image

This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 14

8 boneless chicken breast halves (about 3 pounds with or without the skin)
salt & fresh ground pepper
2 -3 tablespoons unsalted butter
1/3 cup finely chopped onion
1 teaspoon minced garlic
2 cups dry unseasoned breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup finely chopped fresh parsley
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried sage, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3-2/3 cup chicken stock
olive oil (to brush on the chicken)

Steps:

  • Preheat the oven to 350°F.
  • Rinse and pat dry the chicken breasts.
  • Trim any fat around the edges.
  • If you wish, remove the white tendon running through the tenderloins.
  • Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick.
  • Season with salt and ground black pepper.
  • Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside.
  • Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds.
  • Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper.
  • Stir in the chicken stock.
  • The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand.
  • Do not over moisten.
  • Taste and adjust the seasonings.
  • Lightly oil a 13 x 9-inch baking pan.
  • Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it.
  • Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely.
  • Lay the packets seam side down in the pan and brush with olive oil.
  • Season with Salt and ground black pepper to taste.
  • Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes.
  • Serve immediately.

Nutrition Facts : Calories 346.8, FatContent 13, SaturatedFatContent 4.9, CholesterolContent 93, SodiumContent 476.5, CarbohydrateContent 20.9, FiberContent 1.5, SugarContent 2.2, ProteinContent 34.5

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