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Crispy, Crusty Chicken Thighs



Herb-Crusted Chicken Thighs

 Herb-Crusted 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
 
       
Amount Per Serving      
Calories   1215.93  
Calories From Fat (35%)   424.26  
    % Daily Value
Total Fat 46.84g   72%  
Saturated Fat 15.98g   80%  
Cholesterol 287.11mg   96%  
Sodium 2794.66mg   116%  
Potassium 762.05mg   22%  
Carbohydrates 120.19g   40%  
Dietary Fiber 7.99g   32%  
Sugar 10.78g      
Sugar Alcohols 0.00g      
Net Carbohydrates 112.20g      
Protein 74.28g   149%  
 
This Recipe was formatted and exported by Living Cookbook...Click HERE to get your Living Cookbook Today!
 
     


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