ROLLED AND BAKED CHICKEN THIGH FILLETS WITH DIJON AND PARMESAN BREADCRUMBS

SERVES 2

I am one of those people who prefers the dark meat of a chicken. So I decided to play around with some recipes that would normally use chicken breast, but substitute boneless and skinless chicken thighs. This recipe is absolutely delicious and quick enough for a weekday meal, but elegant enough for a special occasion. If you still can’t get thigh fillets at your store, it is very easy to debone and remove the skin yourself. This recipe may easily be doubled or made in any amount desired.

INGREDIENTS

1/2 cup fresh breadcrumbs (I use whole wheat or multigrain, but white is fine.)

2 tablespoons freshly grated Parmesan cheese

2 small garlic cloves, minced

1/2 teaspoon dried sage leaves

1/4 teaspoon dried thyme leaves

1/2 teaspoon dried rosemary leaves

Salt and pepper to taste

2 boneless and skinless chicken thighs (sometimes called fillets)

2 teaspoons Dijon mustard

Olive oil or olive oil spray

Preheat oven to 400° F. Combine the breadcrumbs, cheese, garlic, sage, thyme, rosemary, salt and pepper on a flat plate. If necessary, pound the thighs slightly, just so they are an even thickness. Spread both sides of the thighs with the mustard. Place in the breadcrumb mixture and lightly coat both sides, patting with your hand to help the crumbs adhere. Roll the thighs back into the shape of a thigh with a bone. Place on a lightly sprayed baking sheet, seam-side down. Drizzle or spray lightly with olive oil. Bake until the internal temperature reaches 170°, or until the juices run clear, about 35 to 40 minutes, depending on size. Remove from oven, tent with foil, and let rest for 10 minutes. Serve immediately, but these are also good at room temperature.

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