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COOK’S TIP: Quickly make stale bread by drying out the pieces in a 300°F oven for 15 minutes before adding them to the skillet.

2 tbsp. olive oil
8 small chicken thighs (about 2 pounds)
kosher salt
1 large orange, cut into 6 wedges
8 oz. stale bread, torn into 1-inch pieces
2 tbsp. lemon juice
1 tsp. Dijon mustard
1 5-ounce package baby kale mix

Heat oven to 425 degrees F. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper and cook skin-side down until the skin is golden brown, 6 to 7 minutes. Transfer to a large rimmed baking sheet skin-side up and scatter the orange wedges around the chicken. Roast until the chicken is cooked through, 8 to 10 minutes.
Meanwhile, discard all but 2 tablespoons fat from the skillet and return to low heat. Add the bread to the skillet and toss in the fat to coat, then sprinkle with 1/2 teaspoon each salt and pepper. Cook, tossing the bread occasionally, until crisp and lightly golden brown, 8 to 10 minutes. Remove from the pan.
Return the pan to medium-low heat, add the lemon juice to the pan and cook, scraping up all the brown bits, for 1 minute. Remove from heat, squeeze the roasted orange wedges into the pan, add the Dijon mustard and the remaining 1 tablespoon olive oil and whisk to combine.
Add the kale mix to the skillet along with the croutons and toss to coat. Serve with the chicken.

PER SERVING 391 CAL, 14 G FAT (7 G SAT FAT), 90 MG CHOL, 615 MG SOD, 37 G PRO, 34 G CAR, 2 G FIBER

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