One Year Ago: Cajun Chicken Stuffed with Pepper Jack and Spinach
School is right around the corner, which means that my schedule is about to get a bit more crazy. Between making sure all homework is completed and running around to various after-school activities, it is hard to find time to have a decent family dinner. This is one of my go-to meals that is easy, inexpensive and only takes 15 minutes to make start to finish. Serve over brown rice or pasta with a side of steamed vegetables.
- 1 lb boneless, skinless chicken thighs, trimmed of visible fat
- 1 large egg, beaten
- 1/3 c Italian-style bread crumbs
- 2 tbsp grated Parmesan cheese
- 1/2 tsp garlic powder
- Tomato sauce, for topping
- Cheese, for topping (whatever you have in the house)
- 1 tsp dried basil
- Salt, to taste
- Pepper, to taste
Pound the chicken to 1/4-inch thickness.
In a shallow bowl, combine the bread crumb, Parmesan cheese and garlic powder. Dip the chicken in the egg and coat it in the bread crumb mixture, gently shaking off the excess.
Place the chicken on a rack placed on a tin foil-lined baking sheet. Broil for 6 minutes. Turn the chicken over and broil for another 3 minutes.
Remove the chicken from the oven. Spoon a generous amount of tomato sauce over each thigh. Sprinkle with cheese. Season with basil, salt and pepper.
Turn the oven off. Return the chicken to the oven and allow it to cook until the cheese is melted and the chicken is cooked through, about 3 minutes.