What you’ll need:
6 – Boneless Chicken Thighs
1/2 Cup Melted Salted Butter
Garlic to Taste
Parsley for Color
Paprika to Sprinkle
1 – Container of Baby Portobello Mushrooms, Cleaned and Sliced
6 – Sun Dried Tomatoes – Re-hydrated
What to do:
Thaw out chicken thighs.
Start oven on High Broil setting with oven rack in the middle.
Spray glass oven baking pan. Place in chicken thighs. Combine melted butter with garlic, parsley and pepper. Place sliced mushrooms over chicken then pour butter mixture over the mushrooms and chicken. Sprinkle with Paprika. Place one sun dried tomato half on each thigh. Put in oven, uncovered until juices run clear on chicken breasts. I also stirred in the mushrooms and tomatoes about 2/3’s the way through to keep them moist. This assures that they are cooked thoroughly. (About 40 minutes)