Rosemary Chicken Thighs
Source of Recipe
Heidi
List of Ingredients
Rosemary Chicken Thighs
1-egg
2-tbsp cornstarch
1-tbsp Dijon mustard
1-tbsp fresh rosemary, minced, or 1-tsp dry
1-cup milk
3-cups fresh breadcrumbs
1/2-cup Parmesan cheese, grated
1-tbsp fresh parsley, minced, or 1-tsp dried
1/4-cup butter, melted
3/4-cup all-purpose flour
8-chicken thighs, skinless
Recipe
Preheat oven to 375*
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 breadcrumbs, cheese, parsley and melted
butter
Mix well
Scoop flour into pie plate
Coat each piece of chicken with flour, and then dip into milk
mixture covering completely
Roll well into breadcrumb mixture
Place on a lightly greased baking sheet
Bake for 40-45 minutes or until crispy and golden
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