{"id":1480,"date":"2014-03-18T18:12:23","date_gmt":"2014-03-18T10:12:23","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1480"},"modified":"2014-03-18T18:12:23","modified_gmt":"2014-03-18T10:12:23","slug":"chicken-genoa","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2014\/03\/chicken-genoa\/","title":{"rendered":"Chicken Genoa"},"content":{"rendered":"<p>I was thinking of cooking Genoese cuisine as part of my International food project, but I finally decided to get to it when I do Liguria.\u00a0 However, I was in need of an easy recipe using boneless, skinless chicken thighs and this recipe for Chicken Genoa looked delicious.\u00a0 Of course, I don&#8217;t really know if it is from Genoa, and I did change it a bit (used thighs instead of breasts, sherry instead of wine and fresh mushrooms instead of canned ones), but the results were wonderful. As in seriously addictive, will crave it sort of wonderful.<\/p>\n<p>Perhaps the best part about the dish is just how perfectly moist the chicken thighs are.\u00a0 I don&#8217;t think I&#8217;ve had better boneless thighs.\u00a0 So please, follow the cooking method to the letter.<\/p>\n<p>It also microwaves wonderfully<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 Tbsp. butter<\/li>\n<li>8 oz mushrooms, sliced<\/li>\n<li>1\/2 cup sherry or white wine<\/li>\n<li>2 lbs boneless, skinless chicken thighs<\/li>\n<li>3\/4 cup Italian bread crumbs<\/li>\n<li>1\/4 cup shredded Parmesan cheese<\/li>\n<li>2 eggs, beaten<\/li>\n<li>olive oil<\/li>\n<li>8-12 oz Mozarella cheese, shredded<\/li>\n<\/ul>\n<p><strong>Instructions<\/strong><\/p>\n<p>Preheat oven to 350F. Ready a 9&#8243;x 13&#8243; glass baking dish or equivalent.<\/p>\n<p>Melt the butter over medium-high heat in a frying pan.\u00a0 Add the mushrooms and cook, tossing, for a minute or two.\u00a0 Add the sherry, bring to a boil, and then reduce heat to medium.\u00a0 Cook until soft and wine is absorbed, stirring occasionally, around 5 minutes.\u00a0 Let cool<\/p>\n<p>Meanwhile, remove any surplus fat from the chicken thighs.\u00a0 Mix the bread crumbs with the Parmesan cheese.\u00a0 Coat the chicken thighs with the egg and then with the bread crumbs.<\/p>\n<p>Heat a thick layer of olive oil in a frying pan over high heat.\u00a0 Add the chicken thighs and brown on both sides, about a minute per side. You may need to do this in batches.\u00a0 Place the chicken thighs in the baking dish, careful to not overlap. Use more than one dish if necessary.\u00a0 Top with the mozarella cheese (use as much as you like), and then with the sauteed mushrooms.<\/p>\n<p>Cook for 30 minutes.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I was thinking of cooking Genoese cuisine as part of my International food project, but I finally decided to get to it when I do Liguria.\u00a0 However, I was in need of an easy recipe using boneless, skinless chicken thighs and this recipe for Chicken Genoa looked delicious.\u00a0 Of course, I don&#8217;t really know if [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[327,83,281],"class_list":["post-1480","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-boneless-chicken","tag-chicken","tag-italian-food","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1480","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=1480"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1480\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1480"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1480"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1480"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}