breadcrumbs – TalBakes

Ingredients:

2 lbs Mahi Mahi fillets

2 eggs

1 1/2 lbs linguine noodles

breadcrumbs

2 sticks butter

3 tablespoons garlic

1 tablespoon chicken bouillon

Juice from 2 lemons

1 cup white wine

black pepper

dill

sea salt

oregano

olive oil

Preheat oven 425 degrees. In a large bowl, break 2 eggs and then season the top of the fillets with sea salt, oregano and black pepper. Place the seasoned side down in bread crumbs and then season the other side. Flip it so both sides have been battered.

Place in a pan and bake for 25 minutes until a golden brown.

In a saucepan, fry garlic in a little olive oil on medium heat. Then combine wine, butter, chicken bouillon, flour, dill and lemon juice. Whisk and let simmer on low. You can add a little salt but may not need it. Just taste it before adding.

Boil the linguine noodles and make a salad.

Place noodles on the bottom, Mahi Mahi on top and the cover with butter sauce.

Ingredients:

Chicken thighs

30 minute Ranch Marinade:

2 tablespoons minced garlic

2 tablespoons of Goya Adobe All Purpose Seasoning w/ Pepper/Pimienta

2 Tablespoon olive oil

2 Eggs

2 cups Ranch dressing

2 tablespoons oregano

sea salt to taste

black pepper to taste

Breading:

Panko Breadcrumbs

Garnish with paprika

Whisk together all marinade ingredients in a bowl then transfer to a large ziplock bag. Marinade your chicken thighs for at least 30 mins.

Preheat oven 350 degrees. After 30 mins pour Panko breadcrumbs in a bowl. Skinside down press the chicken into the crumbs to create a crust on top. Sprinkle paprika over the crust after all thighs are coated. Remember to place that crusted side up in a pan.

Bake about 1 hour and 10 minutes.