*Cheesy Baked Chicken Thighs*
Serves 4 These are positively delicious. Crisp, tender and finger licking good! 8 boneless, skinless chicken thighs 110g of good quality mayonnaise (don't use low fat, 1/2 cup) 2 TBS Dijon mustard To coat: 120g of panko bread crumbs (1 cup) 45g of finely grated parmesan cheese (1/4 cup) 1/2 tsp dried oregano flakes 1/2 tsp dried basil flakes 1/4 tsp parsley flakes 1/4 tsp garlic powder 1/4 tsp black pepper 1/4 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. Prehat 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. |