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    Default Dinner ideas for thigh fillets

    Quick ...Easy.....and most of all tasty.....
    TIA

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    1. Spread thin layer of Dijon mustard on both sides. Egg wash. Crumb with fresh breadcrumbs and Parmesan cheese (real, not Kraft!)
    Fry in a little oil to make crunchy then finish off in oven.

    2. Cover with Moroccan seasoning. Brown in a pan. Add 1-2 cups chicken stock (depends on how much chicken you're cooking). When chicken is cooked through, remove from pan. Add 250ml of thickened cream. Stir occasionally until sauce has reduced and thickened. It will kind of suddenly change colour. Serve sauce over chicken. It's amazing. If you don't like Moroccan seasoning you can change it to whatever you like. Serve on a bed of rice or with mash.


    They're both huge hits and easy but most of all tasty. My kids go nuts for either of them and df and I love them too

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    I used to use fillets for most chicken dishes, even if they called for breast fillets. The quickest and easiest would be stir-fry. I used to pack it full of broccoli, capsicum, carrot, cabbage or bok choy, snow peas and water chestnuts. The flavours were simple, garlic, ginger, soy sauce and oyster sauce. I'd then throw some noodles in at the end.

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    One my kids love - cut thighs into quarters or so and brown in wok. Then add a bunch of pumpkin chunks, zucchini thickly sliced, can of coconut milk and big teaspoon of red curry paste. Leave to gently simmer for an hour. Serve with rice.

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    BettyV  (20-05-2015)

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    Fill them with spinach and a bit of feta then wrap in bacon and roll them, secure with tooth picks and put in the oven

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    Bumping for @Nafsika

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    Cornflake nuggets! Marinate thigh chunks in garlic, Dijon and lemon. Blend cornflakes and Parmesan. Crumb and air dry or roast in the oven. Serve with mayo mixed with a little Dijon - yum, healthy and easy!

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    Tuscan Chicken

    Into a casserole dish or your slow cooker: One large sliced onion, one sliced red capsicum, a few tablespoons of pitted kalamata olives, 2 teaspoons of vegeta stock powder (or any stock powder you can find), a good splash of red wine (and go ahead, pour a glass for yourself while you're at it!), some mixed spices (oregano, basil, rosemary) and a bottle of tomato passata.

    Give the whole lot a good mix until well combined, and immerse your chicken fillets into the sauce, making sure they are covered.

    Cook until chicken is done, and serve with crumbled fetta over the top and a salad on the side.

    So yummy!


 

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