It’s simple to decorate up boneless, skinless rooster thighs with this nutty walnut crust. It retains them juicy and provides a flavorful crunch. The recipe additionally works with boneless, skinless rooster breasts. While the rooster bakes within the oven, the rigatoni and broccoli prepare dinner collectively on the range.
• You can use pecans or macadamia nuts as a substitute of walnuts.
• You can use any sort of quick lower pasta corresponding to penne.
• Place a big pot of water on to boil for the pasta.
• Preheat oven to 400 levels Fahrenheit.
• Make rooster.
• Cook pasta and broccoli.
To purchase: 3/4 pound boneless, skinless rooster thighs, 1 bottle cayenne pepper, 1 small bundle damaged walnuts, 1 container panko breadcrumbs, 1/4 pound rigatoni pasta and 1/2 pound broccoli florets.
Staples: olive oil, egg, salt and black peppercorns.
- 3/4 pound boneless, skinless rooster thighs
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne peppe
- 3 tablespoons coarsely chopped walnuts
- 2 tablespoons panko breadcrumbs
- 1 egg evenly crushed
- 1 tablespoon olive oil
Preheat oven to 400 levels Fahrenheit. Line a baking tray with foil. Remove seen fats from rooster and pound till about 1/2-inch thick. This could be accomplished with the palm of your hand or the underside of a sturdy skillet. Mix salt, cayenne pepper, walnuts and panko breadcrumbs collectively on a plate. Place egg in a bowl and evenly beat it with a fork. Dip rooster into the egg after which roll within the walnut combination, ensuring each side are coated with the combination. Place on the foil lined tray. Place within the oven for 4 minutes. Remove from the oven and switch rooster over. Return tray to the oven and bake 5 minutes. A meat thermometer ought to learn 165 levels.
Yield 2 servings.
- 1/4 pound rigatoni pasta
- 1/2 pound broccoli florets (3 cups)
- 2 teaspoons olive oil
- Salt and freshly floor black pepper
Bring a big pot with 3 to 4 quarts water to a boil. Add pasta and prepare dinner 5 minutes. Add broccoli and proceed to prepare dinner 5 minutes. Drain, leaving about 1/4 cup water within the pot. Add the olive oil, to the saved cooking water. Return pasta and broccoli to pot and toss to combine properly. Add salt and pepper to style.
Yield 2 servings.
Linda Gassenheimer is the writer of over 30 cookbooks, together with her latest, “The 12-Week Diabetes Cookbook.” ©2022 Tribune Content Agency, LLC