Chicken Thigh Fillets
I've cooked with all types of chicken thighs before (bone in/out, skin on/off, cut up in chunks, and uncut) but I have never made anything in fillet form. I just bought some boneless, skinless thigh fillets at BJ's and would love to know what to do with them. I'll be cooking for myself next week (aside from the toddler) and would love some simple ideas.
What about stuffing them (your favorite stuffing, cheese,...), rolling them up (maybe roll bacon around, too) and tying off. Pan fry and then finish in oven. Deglaze the pan w/ wine or balsamic vinegar and add some butter for a sauce. You could also add mushrooms before deglazing.
I love to make chicken parm with them. I pound then flat then cover with buttermilk in fridge for 30min shake coat with 1/2 breadcrumbs 1/2 cornmeal and fry in veg oil. My favorte sauce with this is Alton Browns (good eats) pantry friendly tomato sauce on food tv site-be sure to use 1/2 of the crushed red pepper he calls for or it will be too hot..
Make a spice rub out of chile powder, salt, pepper, garlic powder and cayenne. Run generously all over the thighs. Broil on one side for 5 minutes, then broil on the other side for five minutes. Brush onto one side a mixture of honey and cider vinegar (a 3-1 ratio or so) and broil for a minute or two, then brush onto the other side and broil for a minute or two.
If your thighs aren't totally cooked, then broil a bit longer. But usually, that amount of time does it for me and leave them juicy, with a flavorful crust.