This recipe for Breaded Baked Chicken is quick, easy, loved by all!
Another one of my adaptations from my favourite chef, Bill Granger.
INGREDIENTS
8 Chicken Thighs
6 Garlic Cloves, minced
4 Tbsps Dijon Mustard
1 Cup Japanese Panko Breadcrumbs
1/4 Cup Continental Parsley, chopped
1 Tbsp Dried Chilli Flakes (optional)
Salt & Pepper to season
25g Butter
To Serve:
Boiled Baby Potatoes
Watercress & Tomato Salad
METHOD
Preheat the oven for 180 C.
Lie the chicken thigh flat, skin side down. Spread the minced garlic on each of the chicken thighs.
Now fold the chicken thighs, so they are doubled over with the skin on the outside. Place them a lined oven tray.
Spread the top of each chicken thigh with the dijon mustard.
Mix together the breadcrumbs, parsley, chilli flakes, salt and pepper in the bowl.
Sprinkle the breadcrumb mix evenly over the chicken.
Dot with butter and bake for 40 minutes.
Serve with boiled potatoes and salad.
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