several months old won't have the quality of a perfectly
fresh egg, and I wouldn't use them for frying, but they're
still edible. Do be sure they've been kept cold and have no
cracks and are clean.
4 roaster boneless thigh cutlets
1 can (4-ounces) whole, mild green chilies, seeded
1 egg, beaten
salt and ground pepper to taste
1/2 cup seasoned bread crumbs
1 tablespoon butter or margarine
1 tablespoon olive oil
1 can (8-ounces) tomato sauce
1/2 cup shredded Monterey Jack Cheese
Open thighs and lay flat. Divide chilies in four equal
amounts and place in the center of each thigh. Roll up and
secure with toothpicks. In a shallow bowl, combine egg and
salt and pepper to taste. Dip thighs in egg and roll in
bread crumbs. Refrigerate 15 minutes. In a large skillet,
over medium heat, melt butter with oil. Add thighs and
cook, turning, 10 to 12 minutes or until brown on all
sides. Spoon tomato sauce over thighs. Reduce heat to
medium-low reduce heat and cover. Cook for 20 minutes or
until thighs are cooked through. Sprinkle with cheese;
cover and cook 2 minutes longer.
INDONESIAN STIR-FRY THIGHSServes 4
This recipe originally called for much more ginger, but I
like a milder flavor, so I reduced it. You may want to
increase the amount suggested here if you like highly
seasoned food. To store fresh ginger, keep it in the
refrigerator in a plastic bag along with a dampened paper