Chicken with Herbed Corn Bread Crust
"Boneless chicken thighs with an herbed cornbread crust make a satisfying meal. They are flavorable, moist and tender. You can use any herb or combination of herbs you prefer in the cornbread mixture. Sage or thyme also goes very well with the cornbread coating. Using fresh herbs always taste the best, if they are available to you. Be sure to use boneless thighs. They are very easy, and much cheaper to bone yourself, if you cannot find them in the store. Prep time does not include making cornbread crumbs or deboning the thighs."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (179.8 g)
- Calories 470.3
- Total Fat - 37.3 g
- Saturated Fat - 14.5 g
- Cholesterol - 178.5 mg
- Sodium - 488.2 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 0.5 g
- Sugars - 0.6 g
- Protein - 26.4 g
- Calcium - 81 mg
- Iron - 1.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 400 degrees.
Step 2
Line a baking pan with foil.
Step 3
In a pie plate, add the corn bread crumbs, rosemary, oregano, parmesan cheese, salt and pepper; mix altogether to blend; set aside.
Step 4
In another bowl, melt the butter; set aside.
Step 5
Sprinkle the garlic salt over the chicken.
Step 6
Coat the chicken thighs in the bowl of melted butter, dipping only one at a time
Step 7
Roll the coated thighs into the corn bread mixture, covering it well.
Step 8
Set thighs on a rack in the prepared pan and sprinkle with a little more herbed corn bread mixture, if needed.
Step 9
Bake for 35-45 minutes.
Step 10
If the crust is browning to fast, lay a loose piece of foil over the top until done.
Tips
No special items needed.
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