15 Minute Allspice & Panko Crusted Chicken

My grandma starting making this long before “Shake and Bake” existed. It’s surprisingly delicious. The allspice is essential – don’t try to make it without!

Ingredients

  • 8 boneless, skinless chicken thighs
  • 1 cup Panko bread crumbs
  • 2 tablespoons flour
  • 1 egg, beaten
  • 3/4 teaspoon salt
  • 3/4 teaspoon allspice
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Old Bay Seasoned Salt

Directions

  1. Preheat oven to 475 degrees.
  2. Place a wire rack over a sheet pan and spray with cooking spray. For easy clean up, line the pan with aluminum foil.
  3. In a shallow bowl or pie plate, mix together Panko, flour, allspice, Old Bay, salt, and pepper and mix well. I don’t add any butter or oil to the breadcrumbs, but mixing in 3-4 tablespoons will result in a richer, more golden coating.
  4. In a separate shallow bowl, whisk together the egg and a spoonful of milk or water.
  5. Working with one piece of chicken at a time, dip both sides of chicken in eggs and then transfer to the Panko mixture. Dredge both sides in the mixture while pressing to adhere.
  6. Transfer chicken to prepared wire rack, spacing evenly apart. Try not to place too close together. I once tried making a double batch on one sheet pan and they didn’t cook properly.
  7. If you’d like, spray the chicken with cooking oil.
  8. Bake in preheated oven until golden brown and cooked through, about 15 minutes, or until the internal temperature at the thickest part of the chicken is 165. If you’d like the bottom side to brown, flip the chicken and set the oven to broil for a minute or two. I personally don’t mind the browning on one side only. If you find the top isn’t browned enough after 15 minutes, put on the broiler for about 5 minutes, watching constantly.

Bone-in chicken thighs work well too, but cooking time will increase to approximately 30 minutes.

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Chicken Francese

Photo from Real Food Tastes Good

Tyler Florence isn’t the first person that comes to mind when thinking of easy recipes, but this one actually is. It’s a great weeknight dinner, but elegant enough for entertaining. Original recipe can be found here.

Ingredients

  • 4 Thinly sliced, boneless, skinless chicken breasts (about 1.5 pounds)
  • All purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 3 eggs
  • 2 tablespoons water
  • 1/4 cup olive oil
  • 1/2 lemon, with rind, cut into the rounds
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1 cup chicken broth
  • 1/2 lemon juiced
  • 2 tablespoons butter
  • 1/4 cup chopped flat leaf parsley

Directions

  1. Put some flour in a shallow bowl and mix with salt and pepper.
  2. In a wide bowl, beat the eggs with 2 tablespoons of water.
  3. Heat the oil over medium-high flame in a large skillet.
  4. Dredge both sides of the chicken flour, and then dip in the egg wash to coat completely, letting the excess drip off.
  5. When the oil hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken to a large platter in a single layer.
  6. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.
  7. I like to tip the pan to drain any leftover oil, without wiping – so to leave any browned bits in the pan.
  8. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
  9. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets.
  10. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Quick Chicken Piccata

From Food Network

Recipe from Food Network

Ingredients

  • 1 pound thin sliced skinless, boneless chicken breast
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot paprika (I skip this)
  • 2 tablespoons olive oil
  • 1 large lemon-half thinly sliced, half juiced
  • 2 tablespoons butter
  • 1 medium shallot, chopped (I skip this)
  • 1/3 cup white wine or dry vermouth (I skip this)
  • 1/3 cup chicken broth (I use 2/3 cup since I skip the wine)
  • I like to add 1/4 cup capers, drained and rinsed

Directions

  1. Arrange chicken pieces in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and hot paprika. Sprinkle half of the seasoned flour over chicken. Turn pieces over and dust with remaining seasoned flour.
  2. In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter.
  3. Melt 1-tablespoon butter in the same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine, broth, and capers and bring to a boil over high heat, scraping up any brown bits from bottom of the pan with a wooden spatula; boil until reduced by half, about 1 minute.
  4. Stir in lemon juice and remaining butter and pour over chicken, garnish with chopped parsley.

Chicken Tinga Tacos

Adapted from Sous Vide for Everybody by Americas Test Kitchen

Ingredients

  • 2 pounds chicken thighs, skinless (with or without bones)
  • Salt and pepper
  • 2 tablespoons neutral oil
  • 1 small onion, halved and thinly sliced
  • 2 cloves garlic, minced or 1 teaspoon garlic powder
  • 2 tablespoons minced canned chipotle chile in adobo sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon brown sugar
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • 1 teaspoon grated lime zest plus 2 tablespoons juice

Directions

  1. Pat chicken dry with paper towels and season with salt and pepper.
  2. Heat 1 tablespoon oil in a pot or Dutch oven over medium-high heat. Brown the chicken in two batches until browned on both sides. Transfer to a plate.
  3. Heat remaining 1 tablespoon oil in now empty skillet. Add onion and cook until soft and lightly browned, about 5 minutes.
  4. Stir in chipotle, cumin, and allspice, and garlic and cook until fragrant.
  5. Stir in tomatoes and sugar. Scrape all the browned bits off the bottom of the pan.
  6. Transfer mixture to blender and process until smooth.
  7. Return mixture to the pan and add the chicken. Cover and simmer 45 minutes or until the chicken shreds easily when pulled apart with two forks. If using a stove-top pressure cooker, cook for 8 minutes and then do a quick release.
  8. Use tongs to remove chicken from the pot. Place onto a plate and shred.
  9. Meanwhile, raise the heat on the pot and gently boil until the sauce is as thick as desired. Return the shredded chicken to the pot.
  10. Serve with fried corn tortillas. Garnish with sliced avocados, onion, and diced tomatoes.