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Baked Chicken Thighs Recipe, Easy!

Skinny Italian: Baked Chicken with Tomatoes, Artichokes, Garlic, and Mozzarella

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Baked Chicken Thigh Recipes, Easy!

We are always looking for tasty chicken recipes to try and share with our viewers. This baked chicken thigh recipe stuck out as a delicious and easy to prepare chicken dish that also leans to my Italian food sensibilities. The recipe uses mozzarella cheese, tomatoes, artichoke hearts, garlic and basil. With the exception of the artichokes, these ingredients are also found in chicken parmesan, one of my favorite Italian foods and in most kitchens. I increased the video speed in some parts because I know some cooks watch these as they cook the meals. I also have made the notes available on the screen.

The ingredients:
– Boneless chicken thighs
– 1-2 Fresh regular tomatoes(I diced mine) or plum tomatoes
– 1 8oz can of artichoke hearts
– 2 cloves of garlic
– 1 cup (or more) shredded mozzarella cheese
– Salt and pepper
– Olive oil 3 Tbsp
– 1-2 Tbsp flour
– 1 Tbsp Xylitol or sweetener of choice (I don’t do sugar)

This baked chicken has lots of juices so I always try to drain the tomatoes and artichokes well by using a colander or paper towel.

Preparation:
– Preheat oven to 350 degrees
– Chop artichoke hearts into smaller pieces
– Slice and dice tomatoes enough to cover 9 x 12 pyrex dish
– Add hearts and tomatoes to bowl
– Chop garlic and add to bowl
– Add Tbsp sugar or preferred sweetener to bowl
– Add Olive oil to bowl
– Add salt and pepper
– Add flour( I use coconut flour)
-Sir this mixture well

Chicken:
– Remove chicken from package and wash
– Place thighs in bottom of pyrex baking dish
– Salt and pepper over the chicken
– Add mixture on top of chicken spreading evenly
– Bake this in the oven for approximately 45 min
– Remove from oven
– Turn broiler on low, set oven rack in low position
– Add mozzarella cheese to top of dish and place in oven
– Broil for approximately 10 – 15 minutes longer keeping an watchful eye on cheese to prevent burning.
– Cheese should be slightly brown and bubbling
– Remove and let cool for 15 minutes (if you can wait)
– Add chopped basil to top and as a garnish

While I modified this recipe slightly, I found the original version here:
Skinny Italian: Baked Chicken with Tomatoes, Artichokes, Garlic, and Mozzarella

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