Rosemary Chicken Thighs

Print Category Thighs and Upper thighs Thematic No thematic Source dairygoodness Evaluation

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Rosemary Chicken Thighs

Ingredients

  • 1 egg
  • 2 tbsp (30 mL) cornstarch
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tbsp (15 mL) minced fresh rosemary
  • or 1 tsp (5 mL) dried rosemary
  • 1 cup (250 mL) milk
  • 3 cups (750 mL) fresh bread crumbs
  • 1/2 cup (125 mL) grated Canadian Parmesan cheese
  • 1 tbsp (15 mL) minced fresh parsley or 1 tsp (5 mL) dried
  • 1/4 cup (50 mL) butter, melted
  • 3/4 cup (175 mL) all-purpose flour
  • 8 skinless chicken thighs

Preparation

  1. Preheat oven to 375°F (190°C).
  2. In a small saucepan, whisk together egg, cornstarch, mustard and rosemary. Add milk and whisk over medium-high heat until mixture thickens. Remove from heat; set aside. In a bowl, toss together bread crumbs, cheese, parsley and melted butter. Mix well.
  3. Scoop flour into a pie plate. Coat each chicken thigh with flour, then dip into the milk mixture covering completely and finally roll well in the crumb mixture. Place on a lightly greased baking sheet.
  4. Bake for 40 to 45 minutes or until crispy and golden. Serve with a squeeze of fresh lemon juice, if desired.

Cook commentary

4 servings
Tips: Great hot, cold or in lunches! The outside is crisp and crunchy, the inside stays moist.

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