For the second time this week, I share a chicken dish but these flavors could could just as easily be applied to tofu, tempeh or perhaps salmon. Thyme is a very versatile herb but it's not often that I use it as a primary flavor, but this dish, like many others, was born from that moment when I opened the door of the refrigerator and saw chicken, lemons and thyme.
Here's how it all happens:
Gather your ingredients –
- Skinless, boneless thighs and/or breasts
- Four or five cloves of garlic
- A lemon or two
- Four sprigs of fresh thyme
If you want to make breaded tenders, grab the following ingredients as well
- Breadcrumbs
- Garlic powder
- Turmeric
- Paprika
- Sesame seeds
- Four eggs
Grab a re-usable seal-able container, or a Ziploc if you prefer and combine the chicken, garlic, lemon and thyme. Let it sit in the fridge for a few hours – or if you're planning ahead, overnight. This is one of those times when you wish were planning tomorrow's dinner, but it will be just fine tonight too.
Once you're ready to cook, these chicken cuts would be delightful as-is, throw them on the grill or bake them. If you're in the mood for breaded chicken tenders combine breadcrumbs, garlic, turmeric, paprika and sesame seeds, and follow the advice of our favorite "Restaurant Chef" Anne Burrell and use one hand for dry ingredients and one hand for wet ingredients. I always double-coat my chicken, the coating stays on that much more when serving. For the health-conscious, back for about an hour, for the frying-fans, throw these in to a well heated pan until golden brown.
You may want to go light on the breadcrumbs so they do not detract from the flavor you've infused in your chicken breasts – and I am not convinced this is a dish to re-heat, serve fresh and warm from the oven (grill, or fry-pan).
