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  • 8 Boneless Skinless Chicken Thighs

  • 16 ounce package of Fresh French Cut Green Beans

  • 1 cup white rice

  • 1 cup buttermilk

  • 1 cup of Panko® Breadcrumbs

  • 1 cup crushed Pecans

  • 4 Key Limes

  • ½ Chicken stock

  • ¼ cup all-purpose flour

  • 4 tablespoons of butter

  • 2 tablespoons *Green Chile Powder

  • Sea salt and freshly ground black pepper

  • Olive Oil


Pound Chicken Thighs between plastic wrap with flat side of mallet or heavy skillet until flat.

In a baking dish, combine salt, pepper, Panko® breadcrumbs, crushed pecans, and Green Chile powder.

Dredge chicken thighs in mixture patting to cover, shake lightly to remove excess.

With skillet on medium high heat, cover bottom with olive oil. When ready, place chicken thigh in (do not crowd – it’s best to fry one at a time) and turn when golden. Set aside and keep warm.

In same skillet on heat, add buttermilk scraping the bottom as you stir. When bottom is deglazed, sprinkle flour and stir until thickened, add chicken stock and smooth out the gravy.

Place butter in skillet on medium high heat with a teaspoon of olive oil so the butter won’t burn. When the butter is melted, add French Cut Green Beans and toss to coat with butter. Squeeze limes over beans and toss until cooked but still firm.

Cook rice as directed.

Plate and serve.

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