I saw this recipe on my friend Mary's blog, Bunny's Warm Oven, the other day. It looked really delicious, but I am not fond of bone in chicken. Sorry . . . just not a fan. I decided to adapt it to use the boneless skinless chicken thighs which I had in the refrigerator, with excellent results!
I also created my own seasoning for it as we don't have Italian seasoning over here, or not that I have ever seen and so I just used some herbs etc. as I saw fit. This worked very well.
Panko breadcrumbs added extra crispness to the coating. The mayonnaise and mustard also add wonderful flavours. Altogether this was very, VERY nice! And very simple to do. I hope you will give it a go! You won't be sorry!
*Cheesy Baked Chicken Thighs*Serves 4Printable Recipe
These are positively delicious. Crisp, tender and finger licking good!
8 boneless, skinless chicken thighs110g of good quality mayonnaise (don't use low fat, 1/2 cup)2 TBS Dijon mustardTo coat:120g of panko bread crumbs (1 cup)45g of finely grated parmesan cheese (1/4 cup)1/2 tsp dried oregano flakes1/2 tsp dried basil flakes1/4 tsp parsley flakes1/4 tsp garlic powder1/4 tsp black pepper1/4 tsp salt
Mix together the coating ingredients in a shallow bowl. Set aside. Whisk together the maonnaise and mustard in a shallow bowl. Set aside.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a foil lined baking sheet.
Roll the chicken thighs in the mayonnaise/mustard mix to coat. Drop into the bread crumb mix and roll in the bread crumbs to coat completely. Place onto the prepared baking sheet.
Bake for 30 to 35 minutes, until crisp, golden brown and the juices run clear. Serve hot or cold.
We had the leftovers cold with some salad the next day for lunch and they were still really tasty! Go on, make them . . . you know you want to!
Bon Appetit!
