Ingredients

2 tablespoon(s) cider or rice-wine vinegar
1 tablespoon(s) garlic hot-pepper sauce
4 (1 pound total) boneless, skinless chicken thighs, trimmed of visible fat
1/2 cup(s) plain dry breadcrumbs
1 tablespoon(s) chopped fresh thyme
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
2 tablespoon(s) Dijon mustard
Olive oil cooking spray

Directions

Heat oven to 375 degrees F. Mix vinegar and garlic hot-pepper sauce in a

resealable food-storage bag; add chicken. Seal bag; toss to coat chicken.

Let marinate at room temperature 10 minutes.

Meanwhile, on a sheet of waxed paper, mix breadcrumbs, thyme,

salt, and pepper. Drain chicken; pat dry with a paper towel.

Lightly brush thighs with mustard, then coat in breadcrumb mixture.

Spray a large ovenproof nonstick skillet with olive oil cooking spray and

place over medium heat. Add chicken; cook first side 4 minutes.

Carefully turn chicken, then place skillet in oven. Continue to bake

6 minutes, or until chicken is cooked through and coating is crisp.

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Ingredients

1/2 cup fat-free buttermilk
1 large egg white
2 teaspoon hot red pepper sauce
4 (6 ounces) chicken breast halves, boneless and skinless
1 cup(s) prepared cornflake cereal , crushed finely
2 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
Olive oil cooking spray

Directions

In medium bowl, whisk buttermilk, egg white, and hot sauce until blended;

add chicken pieces and turn to coat. Let marinate at room temperature.

Preheat oven to 400 degrees F.

Meanwhile, line a baking sheet with nonstick foil. Combine cornflake crumbs,

paprika, thyme, garlic powder, and salt in a shallow pie plate or bowl.

Lift chicken pieces, one at a time, from buttermilk mixture and coat in

seasoned crumb mixture. Place on prepared baking sheet.

Lightly spray crumb coating with cooking spray.

Bake 16 to 18 minutes, until browned on the outside, chicken is no longer

pink in thickest parts, and crumb coating is crusty.

INGREDIENTS

1/2 cup  Chicken Broth
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 large red onion, thickly sliced
1 large red or green pepper , cut into wide strips
1 medium zucchini or yellow squash
2 cups large mushrooms

DIRECTIONS

Stir the broth, thyme and black pepper in a small bowl.

Brush the vegetables with the broth mixture.

Lightly oil the grill rack and heat the grill to medium.

Grill the vegetables for 10 minutes or until they’re tender,

turning over once during cooking and brushing often with the broth mixture.

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Ingredients

1/4 cup pine nuts
1 cup bottled clam juice
1/4 cup dry white wine
1 medium shallot, minced
1 tablespoon finely chopped thyme
1 tablespoon finely chopped marjoram
Salt and freshly ground pepper
Four 6-ounce skinless mahimahi fillets
Extra-virgin olive oil, for rubbing
2 tablespoons finely chopped flat-leaf parsley

Directions

1.  In a small saucepan, toast the pine nuts over moderate heat, shaking the pan a few times,

until the nuts are fragrant, about 1 minute. Transfer to a plate.

2.  Add the clam juice to the saucepan and boil over high heat until reduced by half, about 5 minutes.

Add the wine and boil until reduced to 1/4 cup, about 5 minutes.

Add the shallot, thyme and marjoram and season with salt and pepper.

Cover the sauce and keep warm.

3.  Light a grill. Rub the fish fillets with olive oil and season with salt and pepper.

Grill over high heat, turning once, until nicely charred and just cooked through, about 3 minutes per side.

Transfer the fish to plates.

4.  Stir the parsley into the wine sauce. Coarsely chop the toasted pine nuts.

Spoon the sauce over the fish, sprinkle with the pine nuts and serve.

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