DH came home with two huge packages of these today. They were on sale.
Has anyone some good LC recipes that I could use with these?

okay, first I have to ask (since we're neighbours) what store????




soup
chicken broccoli and cheese casserole (no recipe, i'd do it from my head and whatever I had around)
grill some and freeze to use on chicken caesar salads
'bread' them with egg and crushed pork rinds and parmesan


i'd break the packages up, too, so you can freeze smaller portions.

I would really love to find boneless skinless thighs! I assume they would be cheaper than breasts.

I'd think you could use them for just about anything depending on how you cut them up and cooked them.

PJ

I think he bought them at a Price Chopper. I was thinking about the broccoli casserole with cheese.
And coating them with the crushed pork rinds and parmesan is something I would like to try. Is that sort of like a shake and bake coating? Coat them and bake or fry?
Thanks

Yes, exactly like that!

Atkins even talked about doing this recipe in his original book.

Of course I like shakenbake better, but at least it has crunch!

I would do the chicken parmesan with a little tomato sauce and a slice of mozzarella cheese. Yummy

Every recipe calling for chicken breast can be made with boneless, skinless thighs. They are also great in stir fry and Thai dishes.

I use them for curry!

yep i second the curry! they turn out really nice and juicy and absorb the flavour of the curry..u can make it a creamy curry or add some coconut or almonds to make a korma-esque curry

Can anyone guide me to an actual recipe for curry? My DH would love it!

I love to just salt and pepper the thighs, then put them in my 'fry daddy'. Even with no coating they come out kinda crispy.

Lisa

I like the idea of the chicken parmesan but I usually take the big flat and dump it in a 9x13 with a big can of diced tomatos, salt and pepper. I don't usually eat many of the tomatos but it helps to keep the chicken moist. When I eat them I dip them in Franks Red Hot. Mmmm.... now I have to get some out of my freezer for tomorrow.

If you buy a bottle of curry paste in the "ethnic" section of your grocery store, they usually have a recipe on the side of the bottle.(or package) I use "Pataks" mild curry paste.
http://www.pataks.ca/products/pastes.html

You basically get the aromas going by frying the paste in oil with chopped onion...adding tomato...then meat ....and cooking 'til soft...I usually add coconut milk and Shiritaki noodles as well.

Curry is so good with cauliflower!

If I want a milder curry, I'll just use curry powder. I love curried eggs! (Add hard boiled eggs...halved...to the curry)

Second- or thirding the curry idea. Made some this week with boneless skinless chicken thighs from Trader Joe's, and shiratake noodles. (I did my own seasoning (curry powder from World Market), and a bit of greek full fat yogurt.)

Chinese Chicken

chicken thighs, 1 lb.
sesame oil, 2 Tbsp
onions, sliced, 1/2 cup
garlic, diced, 2 cloves
water, 1/2 cup
soy sauce, 2 Tbsp


Chop the thighs into bite-sized pieces. Fry these in the oil until they begin to brown. Add onions and cook until they begin to brown. Add the remaining ingredients, cover, and simmer 30-45 minutes, stirring every 15. Remove cover and reduce sauce to your liking.

10 carbs