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Reggie's Recipes

When I'm not making music, I love to cook; to experiment with foods, flavors and methods. When I achieve something I like and my family and friends like, then I document it and share it here.

I plan to share recipes as I refine them to my family's satisfaction. Please respond with your thoughts and if you try any of my recipes I would love to hear of your results or changes you made to improve on the ideas.

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Reggie's Baked Chicken & Onions

7/12/2013

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REGGIE’S BAKED CHICKEN & ONIONS

  • 1 family sized package of chicken thighs
  • 1 onion sliced
  • ½ cup grated mozzarella cheese
  • ½ cup grated cheddar cheese
  • ¼ cup parmesan cheese
  • ¼ cup soy sauce
  • ½ cup mustard
  • Lemon pepper, rosemary, garlic powder, onion powder,
  • Basil or pesto seasoning (cayenne pepper optional)

Preheat oven to 425 degrees.

Rinse chicken thighs and arrange in appropriate sized deep baking pan skin side down, or for reduced fat, remove skin. You want exposed meat on top. Brush meat well with soy sauce covering each piece lightly but not soaking it which will overpower the other flavors. Sprinkle on garlic and onion powders, lemon pepper, rosemary (be careful not too much) and pesto seasoning. Add cayenne pepper if you love hot spicy foods like I do!

Now squirt on enough mustard to allow you to brush each piece of chicken to just cover them. Cover the pan with aluminum foil and place on top rack of preheated oven and set timer for 35 minutes. When the timer goes off, remove the foil and cover the chicken with sliced onions. Bake another 15 minutes. Mix the 3 cheeses then add some basil and cover the chicken with the cheese mixture and bake another 10 minutes. Cool 5 minutes before serving.

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    About the Chef

    I have a passion for cooking so everything I make is a labor of love. I am all French, so my recipes may contain a lot of butter, oil, sauces, etc. Not much for desserts, just real food!

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