raining_kisses
04-10-2012, 01:48 PM
I created a new recipe last night, and it was soooo wonderful I had to share it with y'all. :heart
8 boneless skinless chicken thighs
1 bundle of apsargus, with the ends snapped off and the remainder cut in half
4 slices of provolone cheese, cut in half
bread crumbs (I made me own out of whole wheat toast, but store bought would be fine. I seasoned my bread crumbs with dill, garilic,salt, garlic powder, onion powder, ground dry mustard)
1 egg
splash of milk
grey pu pon
bacon grease (cooking oil would be fine, but I love the flavor of bacon grease. I always keep some in the freezer)
salt and pepper
chicken broth (I used frozen bone broth ice cubes I made, but store bought would be fine)
TB honey
TB butter
TB lemon
1/4 cup chopped onions
Dill
toothpicks
"Unroll" chicken thighs and place in gallon zip lock. Use a meat mallet to flatten out to even thickness. Salt and Pepper. Heat bacon grease in skillet and brown both sides of thigh. Let cool. Spread top side of thigh with a thin layer of gray pu pon mustard. Place half a slice of provolone on mustard. Place a few apargus on cheese. Roll chicken tightly and secure with tooth picks. Aparagus will stick out the ends. Dip in egg/milk mixture(I tried to just kind of roll the outside of the chicken in the egg and avoid the aparagus sticking out) then roll in bread crumbs and really press them in the chicken. Place in greased baking dish.
Bake at 375 for 30 minutes or until juices run clear and internal temp is 165.
The Sauce:
Add your butter to your pan drippings(from browning the chicken) and caramilize onions. Whisk in lemon, chicken broth, honey, and dill. I used 4 of my icecubes, no idea how much that was. Maybe about 3/4 cup. Keep wisking until it boils, then let cool. Drizzle over chicken and serve.
8 boneless skinless chicken thighs
1 bundle of apsargus, with the ends snapped off and the remainder cut in half
4 slices of provolone cheese, cut in half
bread crumbs (I made me own out of whole wheat toast, but store bought would be fine. I seasoned my bread crumbs with dill, garilic,salt, garlic powder, onion powder, ground dry mustard)
1 egg
splash of milk
grey pu pon
bacon grease (cooking oil would be fine, but I love the flavor of bacon grease. I always keep some in the freezer)
salt and pepper
chicken broth (I used frozen bone broth ice cubes I made, but store bought would be fine)
TB honey
TB butter
TB lemon
1/4 cup chopped onions
Dill
toothpicks
"Unroll" chicken thighs and place in gallon zip lock. Use a meat mallet to flatten out to even thickness. Salt and Pepper. Heat bacon grease in skillet and brown both sides of thigh. Let cool. Spread top side of thigh with a thin layer of gray pu pon mustard. Place half a slice of provolone on mustard. Place a few apargus on cheese. Roll chicken tightly and secure with tooth picks. Aparagus will stick out the ends. Dip in egg/milk mixture(I tried to just kind of roll the outside of the chicken in the egg and avoid the aparagus sticking out) then roll in bread crumbs and really press them in the chicken. Place in greased baking dish.
Bake at 375 for 30 minutes or until juices run clear and internal temp is 165.
The Sauce:
Add your butter to your pan drippings(from browning the chicken) and caramilize onions. Whisk in lemon, chicken broth, honey, and dill. I used 4 of my icecubes, no idea how much that was. Maybe about 3/4 cup. Keep wisking until it boils, then let cool. Drizzle over chicken and serve.