Marys Community Corner

Baked Chicken: 1 cup butter 12 Chicken thighs 1 cup flour 2 tsp. salt 1/2 tsp. pepper 2 tsp. paprika 1 recipe sauce (blend together and let stand for several hours): 1 small clove garlic, grated 1/4 tsp. salt 1/4 cup salad oil 1/2 cup lemon juice 3 tbsp. onion, chopped 1/2 tsp. pepper 1/2 tsp fresh thyme Heat butter in skillet. Shake thighs in mixture of flour, salt, pepper, and paprika. Arrange chicken in skillet, skin side down and fry to golden brown. Transfer chicken to baking dish. Cover with sauce. Bake at 350 degrees for 45 minutes. Roasted Grape Tomatoes: 2 cups grape tomatoes 2 tsp. olive oil 2 tbsp. chopped parsley 1 tsp. grated fresh lemon rind 1 tbsp. fresh lemon juice 1 tbsp. capers 1/8 tsp. sea salt 1/8 tsp. freshly grated pepper Combine tomatoes and oil in an 8 inch baking dish. Toss gently. Bake at 425 degrees for 18 minutes. Combine tomato mixture and remaining ingredients in a serving bowl and stir gently. Serve with chicken, salad, and cous cous.

Ingredients * 1/2 teaspoon paprika * 1/2 teaspoon salt * 1/4 teaspoon pepper * 3 large boneless, skinless chicken breasts, cut into 2-inch pieces * 2 eggs, slightly beaten * 1 cup Italian seasoned bread crumbs * 1/2 cup sugar * 1/2 cup lemon juice * 1 1/2 teaspoons curry powder Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan. 3. Bake in preheated oven for 15 minutes, turning once. 4. In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes. 5. Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.