Sometimes, we had to beg; but there were times when the staff said yes. Whenever we’re lucky enough to enjoy an all-thigh bucket, we always gave a five-star ratings to the survey form they distribute when they serve your order. Well, who wouldn’t?
Anyway, this chicken thigh recipe from Heartbeet Kitchen reminds me of those moments. This is not a fried chicken recipe though, but rather and oven-cooked chicken recipe with the most amazing fruity glaze. I have a feeling that even if you are not fans of apricots, you are going to love this thigh recipe.
The chicken is crispy, and it’s made juicier and tastier by the apricot glaze. Oh this is a surefire winner recipe that no one will be able to resist. You need this at the kitchen table really really soon.
You can use any type of jam or fruit preserves for this recipe if you are not a fan of apricot.
4 boneless, skinless chicken breats
1 packet ranch dressing mix
¾ Cups Panko bread crumbs
¾ Cups Parmesan cheese
½ Cups Melted smart balance spread
Or your choice of butter product
1 Greased baking dish( or 2)
2 medium bowls
Supplies. In a medium bowl, mix ranch packet, bread crumbs & Parmesan cheese. Set aside.
Boneless, skinless chicken breasts.
Preheat oven to 350.
Clean & rinse chicken. Cut each piece in half, the long way.
Use a paper towel to pat chicken dry.
Melt smart balance spread ( or butter) in medium microwave bowl.
Dip each piece of chicken into melted butter. Cover both sides.
Then press each side of the chicken into the breading mix.
Place in greased baking pan. Do this for each piece. I lined my baking dish with foil, which I sprayed with Pam to keep the chicken from sticking. And for easy clean up!
I had lots of mix left over so I sprinkled the rest all over the top of the chicken. I also melted a little more smart balance & drizzled it over each piece.
Now kick your feet up ( or clean up the mess you made) & let the chicken cook for 45 minutes. WARNING: the kitchen is starting to smell real good!!!
The finished dish! I was so excited to taste this best chicken ever that you can see where I cut a piece in the bottom left hand corner!