Chicken with Herbed Corn Bread Crust
Created by elsie on December 16, 2011
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Recipe #3535
Ingredients
- 4 chicken thighs (boned and skinned)
- 1 cup bread crumbs (corn bread crumbs)
- 1 tablespoon fresh rosemary, minced
- 1/2 teaspoon fresh oregano, minced
- 2 tablespoons Parmesan cheese, optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic salt (or powder)
- 1/4 cup butter, melted
How to Make
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Step 1: Preheat the oven to 400 degrees.
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Step 2: Line a baking pan with foil.
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Step 3: In a pie plate, add the corn bread crumbs, rosemary, oregano, parmesan cheese, salt and pepper; mix altogether to blend; set aside.
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Step 4: In another bowl, melt the butter; set aside.
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Step 5: Sprinkle the garlic salt over the chicken.
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Step 6: Coat the chicken thighs in the bowl of melted butter, dipping only one at a time
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Step 7: Roll the coated thighs into the corn bread mixture, covering it well.
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Step 8: Set thighs on a rack in the prepared pan and sprinkle with a little more herbed corn bread mixture, if needed.
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Step 9: Bake for 35-45 minutes.
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Step 10: If the crust is browning to fast, lay a loose piece of foil over the top until done.
Nutritional Facts
- 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