A Yummy Fall Dinner

A little inspiration from everywhere, including my dad. Thanks Dad! This recipe has flavorful rice, moist chicken, savory apples and delicious veggies. I'm eating leftovers today,which is all thrown together and it tastes great that way too!

Chicken  - I eyeballed measurements, so I hope it's close!
4 Chicken Thighs
1 egg, beaten
1 tsp water
1/2 C bread crumbs
1/4 C fresh Parmesan cheese
1 T paprika
1 t garlic salt

Pre-heat oven to 350 deg. Spray cookie sheet with Pam. Pre-heat skillet with oil over medium heat. Pat chicken dry. In one bowl mix egg and water. In another bowl mix bread crumbs, cheese, paprika, salt. Dip chicken, one at a time, in egg then in bread mixture. Coating well. Brown in skillet. The chicken will not be cooked through. We want to seal the chicken in the crusty bread. Transfer chicken to cookie sheet. Bake for 30 minutes.

Rice -change amount of rice as needed
2 C water
1 C rice
1 T chicken bouillon

Bring water to a boil in a pot that has a cover. Add bouillon and rice. Bring temperature to Low and cover. Let sit on Low heat for 20 minutes.

Apples
4 medium apples (we used a red apple good for baking)
1/4 C brown sugar (more or less to taste)
2 t Ground Cinnamon (more or less to taste)

Pre-heat oven to 350 deg. Core and slice apples. We did not peel them, but you can if you or your kids don't like the skin. Place apple slices, sugar, and cinnamon in a bowl. Toss to coat. Place apples on baking dish and bake for about 30 minutes. Serve warm. ** this also fills your house with a wonderful smell! You may want to do more apples late in the afternoon and get this done first, prior to the chicken so you can snack while you cook.....Yes, I'm that bad**

Vegetables
I cheated. Grab a bag or two of steam in the microwave veggies. Pour cooked veggies in a bowl, serve.

Chicken Teriyaki

Sometimes I'm not the brightest and it takes me a while. Forever I wanted good, yummy teriayki like the restaurants or the mall. Well, after looking online here's what I've come up with. Please let me know if you have a better version. I am a little confused (if anyone knows, please spill) on the sake. Is sake rice wine? I have rice wine at home, but it doesn't state sake on it. (???)

2 T sake (Japanese Rice Wine)

1/4 C mirin (sweet Japanese rice wine)

1/4 C soy sauce

2 T light brown sugar

2 t grated fresh ginger root (3/4 or so dried)

splash sesame oil

1 3/4 lb chicken pieces

1 t peanut oil (please remember to sub all oils for allergies!!!)

2 C rice

Cook rice as directed. This is a side dish.

Combine sake, mirin, soy sauce, sugar, ginger and sesame oil in a deep dish/bowl. Add chicken and let marinade for 15 minutes (refrigerate). Heat peanut oil in a deep sided pan that has a lid over medium heat. Using a slotted spoon, transfer chicken to oil. Saute chicken until it looks cooked on the outside, flip as needed.
Add the marinade to the chicken and bring to a boil. Turn down the heat to simmer, cover and let cook for about 5 minutes. Make sure chicken is cooked prior to moving on ~170 deg F.
Remove chicken from pan and keep warm. Raise heat to med-high to thicken marinade to a syrup consistency. Return the chicken to the pan, stir well to coat. Serve with rice.