Monday, November 3, 2014

Monday Food Post - Baked Chicken Thighs - Serves 4

I made this recipe - found here at - for the first time on Saturday, September 8th, 2014.  We were heading out to the Shenandoah Mountains for a Sunday road trip along Skyline Drive. I thought it would be nice to take along a simple picnic, so I made the chicken the night before. We found an overlook and a nice stone wall that served as seats and table, with an overlook of the Shenandoah Valley.  The ice-chest between us, a more perfect setting we couldn't have found that day, and the chicken tasted great along with a glass of ice-cold bubbly water.

Baked Chicken Thighs - serves 4

8 skinless, boneless chicken thighs
5 tablespoons butter
1 tablespoon prepared mustard
1/4 cup fresh breadcrumbs
1/2 cup Parmesan cheese, grated
2 tablespoons fresh parsley, minced
Salt and freshly ground black pepper

Preheat oven to 400 degrees F.

Melt the butter in a skillet, remove from heat and mix in the mustard.

On a plate combine the fresh breadcrumbs, Parmesan cheese, salt and pepper.

Dip chicken into the butter/mustard mixture and then into the breadcrumbs, making sure chicken is well coated.

Place the chicken in a 9 inch by 13 inch baking dish and bake for 45 minutes.  (Note: if you use the legs with the thigh connected, use more time to cook.)

What did we think of this recipe?  Very yummy and it was good hot or cold.  

We took half in the ice-chest for our picnic and had the other half for dinner later that evening.  I made a simple meal and served it after reheating with a grilled tomato and noodles.  Fast, easy and very tasty.

I didn't make any changes this time and stuck to the recipe.