Saturday, November 13, 2010

Michelle’s Bruschetta Chicken Thighs

Note: these measurements are JUST ENOUGH to coat three chicken thighs with very little waste. You may need to modify the measurements and cooking time based on the size of your chicken.

3 chicken thighs
¼ cup white rice flour
1 egg
½ heaping cup bread crumbs (I used panko style gf bread crumbs from kinnikinnick foods)
2 minced garlic cloves
1 heaping teaspoon fresh chopped parsley
salt and ground pepper to taste

½ can diced tomatoes
Soft goat cheese

Preheat oven to 375 degrees. Line an 8x8 pan with aluminum foil.

Set up shallow bowls for dredging. Add the rice flour in the first bowl, a whisked egg in the second, and mix together the parsley, garlic, salt and pepper for the last bowl.

Generously coat the chicken in the flour. Then cover in the egg wash. Then coat with the bread crumb mixture.

Place in pan.

Cook for 15 minutes.

Remove from oven. Add ½ can diced tomatoes and soft goat cheese on top. Cook for an additional 10 minutes, or until chicken is done.

A great green side with this dish is steamed broccoli tossed with olive oil and lemon juice. Easy AND delicious!

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