Friday, January 23, 2015

Parmesan Chicken Thighs

2 Skinless, Boneless Chicken Thighs
1 Egg 

1 1/2 cup Italian Breadcrumbs
1/4 Cup Parmesan Cheese, plus 2 Tbsp
2 Tbsp Flour 
4 Tbsp Olive oil (for frying) 
4 Tbsp Butter (for frying) 
1/4 Cup Tomato Sauce
4 Tbsp Shredded Mozzarella Cheese 
Salt and pepper to taste
Pinch of Adobo seasoning (for chicken)
Dash of Red Pepper flakes (for chicken)

  •  Preheat oven to 450 degrees F 

  • Season Chicken with adobo seasoning, red pepper flakes, salt and pepper.
  •  Beat an egg in a bowl.
  •  Mix Breadcrumbs with 1/4 cup of Parmesan cheese in separate bowl.
  • Add flour to strainer and season it with salt and pepper.
  • Sprinkle chicken with flour evenly on both sides.
  • Dip Floured Chicken thighs in beaten eggs.
  • Transfer Chicken thighs to breadcrumbs mixture.
  • Press breadcrumbs into both sides of thighs.

Heat Olive oil and butter in large cast iron skillet until it starts to shimmer (or any large skillet that is available, but you will need to transfer chicken to a baking dish).

  • Cook Chicken until golden brown, about 2-3 minutes on each side
  • Next, at this point you need to transfer chicken to a baking dish if you did not use cast iron or any other oven safe skillet.
  • Top chicken thighs with equal amount of tomato sauce, mozzarella cheese and Parmesan cheese.
  • Transfer chicken to preheated oven and bake it until cheese is browned and bubbling and chicken thighs is no longer pink in the center, about 10-15 minutes. An instant-read thermometer should read 165-170 degrees F. 
Serve Parmesan Chicken Thighs with your favorite pasta. When serving sprinkle chicken thighs and pasta with Parmesan cheese and basil. ENJOY!!!

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