Baked Parmesan Chicken Thighs
24 Oct 2010 Leave a Comment
Try this:
1 lb boneless skinless chicken thighs. I use vegie-fed, no antibiotic chicken
1 cup panko breadcrumbs, 1 cup parmesan cheese, powdered
1 sprig fresh rosemary, black pepper ground to taste, fleur de sel pinch
1 egg white
—-
Coat the chicken thighs with the egg white by putting egg white and chicken into a 1 qt baggie and smooshing it all around.
Mix all other ingredients into another qt baggie, and then take the chicken, piece by piece, and coating it with the bread crumb mixture. Lay each piece of coated chicken into a glass baking dish. When you are done with all chicken, pour any remaining bread crumbs over the top, and give the whole thing a shot of olive oil.
Put the pan in the oven for 45 min at 350.
Serve over raw spinach leaves. ENJOY!
Recent Comments