Friday, January 27, 2017

Panko Crusted Chicken Thighs

I used Gainey Vineyard's Roasted Garlic Champagne Mustard for this recipe for an extra tang - SO good! I just love when great flavor and great texture meet up for that YUM factor :)

Panko Crusted Chicken Thighs

4 chicken thighs, skinless, bone-in
½ 8.5oz. jar of Gainey Vineyard Roasted Garlic Champagne Mustard
1 c. Panko bread crumbs
¾ c. freshly grated Parmesan cheese
1 ½ Tbsp. Gainey Vineyard Traditional Italian Seasoning
1 Tbsp. olive oil

Preheat oven to 375°

Evenly distribute olive oil in baking pan and set aside.

Pour mustard in small bowl.

In separate bowl combine bread crumbs, Parmesan and Italian seasoning.

Coat both sides of each chicken thigh in mustard, then coat in bread crumb mixture.

Arrange evenly in baking pan (I love using a cast iron skillet for this dish).

Bake about 45 minutes until golden brown and juices run clear.

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