Honey Mustard Chicken

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We eat a lot of chicken in our house; it’s good, it’s versatile, and the kids will usually eat it without much complaint. Plus certain cuts, like bone-in chicken thighs, can be pretty easy on the wallet. Now I’m usually a boneless-skinless-chicken-breast kind of gal, but these thighs coated in a honey-mustard herb sauce and breaded in crushed Stove Top stuffing (sounds good, right?) may turn me into a chicken thigh convert.

Honey Mustard Chicken

Ingredients
5 tablespoons melted butter
2 tablespoons olive oil
5-6 bone-in chicken thighs
6 tablespoons honey Dijon mustard
3 tablespoons finely chopped green onions
1/2 teaspoon fresh thyme, minced
1/8 teaspoon black pepper
Dash cayenne pepper
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6 ounce box chicken-flavored Stove Top stuffing, crushed into coarse crumbs

Place an oven rack at the lower part of your oven and preheat the broiler.

Combine the melted butter and olive oil together in a small bowl. Brush all sides of the chicken with the butter/olive oil and place skin side down in a 9×13 baking dish. Broil the chicken 8-10 minutes, then flip the chicken and cook the other side another 8-10 minutes (note: the chicken won’t be completely cooked at this point).

Take the baking dish out of the oven and remove the chicken to a plate. Carefully pour the pan drippings into a glass measuring cup or small bowl and set aside.

In a separate small bowl, combine the mustard, green onions, thyme, black pepper, cayenne pepper, a dash of salt, and 1 tablespoon of the pan drippings. Coat both sides of the chicken with the mustard mixture and then roll the chicken into the stuffing crumbs to coat.

Place the chicken back into the baking dish, skin side down, and then drizzle a bit of the pan drippings on top. Cook the chicken for another 8-10 minutes, then flip the chicken, drizzle the other side with some pan drippings, then cook another 10 minutes, or until browned and cooked through. Enjoy!

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Mediterranean Garlic Herb Cod

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I love cod, but the same old lemon and butter routine can get old after a while. In this recipe, cod is coated with a garlic-herb paste and then grilled to perfection. One taste of this moist and flavorful fish and you may never want your fish any other way. I have fresh thyme and basil growing in my garden, so that is what I used, but you can use any combination of fresh herbs that you like.

Ingredients
3/4 cup fresh basil
1/4 cup fresh thyme
1/4 cup olive oil
5 cloves garlic
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
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Using a blender, stick blender, or food processor, blend together the basil, thyme, olive oil, garlic, salt, pepper, and crushed red pepper until slightly chunky.

Coat both sides of the fish with the herb mixture and let stand while preheating the grill. For a stronger flavor, let the fish marinate in the refrigerator for 1-2 hours before cooking (be sure to take the fish out of the refrigerator about 30 minutes prior to cooking – this will ensure the fish cooks evenly).

Preheat the grill to medium. Tear off a large sheet of aluminum foil and coat with non-stick cooking spray. Place the foil on the grill and place the fish on top of the foil (the heat from the grill may blow the foil away, so hold it down with a spatula until you can place the fish on top).

Grill the fish until cooked through, turning once. The cooking time will depend on the thickness of your fish, but it’s usually around 3-5 minutes per side.

Serve hot with your favorite sides.

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