Herb-Crusted Chicken Thighs

[?] Subscribe To
This Site

Crispy, Crusty Chicken Thighs

8		chicken thighs
8 oz		parmesan cheese
		peel of one lemon (just the yellow, not the white membrane)
2 cups		breadcrumbs (or use 6 slices of bread)
4 Tbs		sage
2 Tbs		dried rosemary
1 tsp		salt
2		eggs
4 Tbs		olive oil

1	Preheat your oven to 375*
2	Remove the skin from the thighs.
3	Using your food processor fitted with the metal blade, grind the lemon peel and the parmesan (cut it into smaller pieces, first) until crumbly. Add the breadcrumbs (or whole bread slices), salt, sage and rosemary. Process all into fine crumbs.
4	Beat the eggs in a small bowl, and dip each piece of chicken into the egg, coating well.
5	Roll each dipped piece in the crumb mixture and roll to coat heavily.
6	In a large skillet, heat the oil and brown the chicken on all sides.
7	Remove from the pan, and place the chicken on a baking sheet. Place in the oven and bake for 30-40 minutes, until done.
8	Serve right away, or refrigerate for up to 2 days.

Servings: 4

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

peel of one lemon (just the yellow, not the white membrane)

sage

Are you looking for something other than this recipe? Try using this Google Search option.