Hi guys & gals, it’s been a great summer so far, but boy it sure goes by quick! =D
This time I decided to create a faster and easier chicken Parmesan type dish.
I used bone-in chicken thighs both because they were on sale, and they really hold the most flavor. I think nowadays too many folks are passing on the more flavorful thigh and going straight for the leaner meats. They are a really great cheap option for protein & are highly tasty when slow cooked; really!!
If I have time, I like to marinate my meats at least a good two hours before they hit heat. If I can let it marinate overnight that’s even better. This can be prepared without marinating at all, but the flavor will be less intense.
So, folks give this a try for a weeknight dinner. I promise you will not be disappointed. -Cheapstir.
*If possible, marinate chicken thighs for 2 hours using the above spices of your choice.
Heat up oil in a large pan on the stove (medium high is fine).
Pre-heat oven to 395°.
Add the marinated thighs to the pot and cook each side for 8-10 minutes or until lightly browned on the skin.
To the tomato sauce, add in garlic, onion, Italian seasoning, basil, oregano, salt & pepper. Stir.
Place thighs into an oven safe dish and top each thigh with the tomato sauce.
Bake for 25 minutes at 395°.
Remove thighs and add a slice of mozzarella to each thigh.
Broil for 6-8 minutes until the cheese has fully melted and covered each thigh.
Garnish with some parsley, basil, or grated Parmesan cheese!
Add anything you'd like...this goes great with spaghetti.
I chose go with some multi-grain toast and drizzle the remaining tomato sauce and cheese on top.