Several weeks ago I came up with this chicken recipe almost by mistake. I was looking for a new way to serve the ever versatile boneless chicken thigh. I've probably made or disguised it more than 100 ways over the years. I'm sure that's a low estimate!
Anyway, I chose to bread them in a wheat thin crust before sauteing and the results were very good! If you're looking for a fast, easy weeknight meal for your family, try this!
About 4 boneless chicken thighs, cut into serving size (3 inches x 2 inches, approx.)
2 T oil
2 T butter
1/2 c crushed wheat thins
1/2 tsp cardamon (optional)
salt & pepper
1 pear, peeled and thinly sliced
1/2 cup shelled and smashed pistachios
Salt and pepper the thighs and then dredge them in the wheat thins. Add the thighs to the waiting skillet containing melted butter and oil. Saute on medium heat for 7 minutes on the first side. Before turning, add the cardamon. After turning and when they've cooked for about 2 minutes, add the pears and stir around. Cover and cook until done.
Top with the pistachios and serve. The chicken had a nice coating from the crust along with the sweetness of the pears and the crunch of the nuts!