SKINLESS BAKED CHICKEN THIGHS WITH HERBED BREADCRUMBS

SERVES 2

I must admit that I am one of those people who loves the skin on chicken. So, when I decided to try my favorite Baked Thighs without the skin, I knew I had to do something to protect the thighs from drying out and add a little crunch. The fresh breadcrumbs, seasoned with herbs and drizzled with a little olive oil, did the trick. This recipe is now my favorite easy “go to” weekday dish. Make it in any amount desired, serving one thigh per person, two for larger appetites.

INGREDIENTS

Cooking or olive oil spray

2 large bone-in chicken thighs

Dijon mustard

Balsamic or red wine vinegar

1 large garlic clove, peeled and finely chopped or minced

3/4 cup fresh breadcrumbs (I use whole grain, but white is fine)

1/2 teaspoon dried sage leaves

1/4 teaspoon dried thyme leaves

1/2 teaspoon dried rosemary leaves, crumbled between fingers

Salt and pepper to taste

1 tablespoon freshly grated Parmesan cheese

Olive oil

Preheat oven to 400° F. Lightly spray a small, shallow baking dish with cooking or olive oil spray. Remove the skin and visible fat from the chicken thighs and place in the dish. Lightly spread the top of each thigh with the mustard. Drizzle with some vinegar, then top with the garlic. Mix together the breadcrumbs, sage, thyme, rosemary, salt and pepper. Place on top of each thigh and press down to help it adhere. Sprinkle with the Parmesan, then drizzle lightly with the oil. Bake until the chicken is cooked through, about 45 minutes.

Note: When I am in a big hurry, or feeling a bit lazy, I omit the fresh garlic and add a little garlic powder to the crumbs. It is still very good.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.