Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms,...

Today's Menu: Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms, and Baked Multi Grain Loaf Bread.





Well it looks as though my Dad will be coming home Saturday, barring no setbacks, from the rehab center.

It will be nice to have home again! Really had no idea on what to have for dinner. I went to Kroger to pick up some Milk and Bread and came back with everything to make dinner tonight. Kroger had Chicken Thighs on sale and I knew I had found dinner! I had never tried any recipes with Chicken Thighs but I keep hearing on the cooking shows on TV on how good they are I thought I would give them a chance. For dinner I prepared Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms, and Baked Multi Grain Loaf Bread.



I found the Baked Buttermilk Mustard Chicken Thighs on line at http://www.food.com/. Very good website stocked full of all kinds of recipes. To prepare the marinade for the Chicken I'll need; 1/4 cup dry breadcrumbs, 2 tablespoons grated Parmesan cheese, 1 teaspoon dried minced onion flakes (optional), 1/2 cup buttermilk, 2 tablespoons Dijon mustard, 2 teaspoons honey, 1/2 teaspoon sea salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried ground sage, and 6 chicken thighs, skinless and boneless. I first preheated the oven to 425 degrees F. I then combined the bread crumbs, Parmesan cheese; set aside. Combined the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage. Then coated the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; and discarded any used buttermilk or breadcrumbs that were left over. Placed the thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes. Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 - 30 minutes, turning the pieces over half though the baking time. We have another keeper recipe! The Chicken Thighs had just an incredible flavor from all the ingredients and Buttermilk along with a nice crunch to them from the Bread crumbs.




To go with the delicious Chick Thighs I prepared some Al Dente Egg Fettuccine Noodles, Sauteed Baby Bella Mushrooms, and baked a loaf of the La Brea Bakery Take and Bake Artisan Multi Grain Loaf. Everything together made one fantastic dinner! To serve it I added the Mushrooms to the Pasta and served the Chicken Thighs on top of a bed of Pasta. For dessert later a Banana! Not a Banana Split or Bananas Foster, a Banana. They had them on sale at Kroger!










Baked Buttermilk Mustard Chicken Thighs

Prep Time: 20 minsTotal Time: 44 minsServings: 4
Ingredients
1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried minced onion flakes (optional)
1/2 cup buttermilk
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
4 chicken thighs, skinless and boneless



Directions
Preheat oven to 425 degrees F.
Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
Divide mixture into two portions and set one portion aside.
Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.


Calories 265.6 Calories from Fat 14454%Total Fat 16.0 g24%Saturated Fat 4.7 g23%Cholesterol 82.3 mg27%Sodium 567.4 mg23%Total Carbohydrate 10.1 g

http://www.food.com/recipe/baked-buttermilk-mustard-chicken-thighs-32422




LaBrea Bakery Take and Bake Artisan Multi Grain Loaf
Satisfying, hearty and wholesome. The sweet and nutty flavor combination delivers a perfect taste.
Ingredients
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, SOUR CULTURE, FLAX SEEDS, SUNFLOWER SEEDS, MILLET, RYE FLOUR, SALT, YEAST, SUGAR, WHEAT BRAN, CANOLA OIL, WHEAT GLUTEN, WHEAT FLOUR, CULTURED WHEAT FLOUR, GUAR GUM, GUM ARABIC, WHITE DEGERMINATED CORN MEAL, CARAMEL COLOR WITH SULFITES.

Nutrition Facts
Serving Size: 1 slice (57g/2oz)
Servings Per Container: 6
Amount Per Serving
Calories 160 Calories from Fat 25
% Daily Value
Total Fat 2.5g 4%
Saturated Fat   0g 0%
Trans Fat   0g
Cholesterol 0mg 0%
Sodium 320mg 13%
Total Carbohydrate 29g 10%
Dietary Fiber   3g 11%
Sugars   1g
Protein 6g

http://www.labreabakery.com/our-breads-foods/take-bake/multi-grain-loaf/




Al Dente Egg Fettuccine Noodles
Perfect for any occasion, any recipe, whether it is chicken soup, fettuccine alfredo or simply pasta with fresh tomatoes, olive oil and Parmesan cheese. Parents from all over the country write to us saying that even their kids can tell the difference between Al Dente Egg Fettuccine and others. That makes us feel so good!

http://www.aldentepasta.com/product-categories/fettuccines/