medtran49
Forum GOD!
Serves 2-3 depending on appetite, my husband ate 2 thighs as he liked it so much.
You can tailor the spices and cheeses to whatever flavor profile you want. Oregano, basil, and ParmR for Italian. Cumin, garlic and onion powder, even Mexican oregano with a Monteray Jack, queso fresco, etc. for Mexican. Substitute gruyere for the cheddar. It's really versatile.
I used a white sharp Vermont cheddar, because it was the oldest cheddar we had, but it would probably be prettier with an orange sharp cheddar.
3 boneless/skinless chicken thighs, can use breasts, just pound out or slice horizontally so you have an even thickness. You may also need to increase crusting ingredients some if they are large breasts.
1/3 cup panko bread crumbs (if they are large crumbs, break up some)
1/2 cup (4 oz) large grate cheddar cheese
1/2 tsp salt, plus extra for chicken
1/2 tsp ground black pepper, plus extra for chicken
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp dried thyme or rosemary (crumbled with fingers)
1/4 tsp cayenne pepper (optional)
3 Tbsp sour cream
EVOO
Preheat oven to 350 degrees F.
Place the chicken on a foil or silpat lined baking sheet. Season with salt and pepper. Spread 1 Tbsp of sour cream on each of the 3 chicken thighs.
In a small bowl, mix the panko, 1/2 tsp each salt and pepper, garlic and onion powders, thyme and cayenne if using together. Stir in the cheese. Drizzle the mixture with some EVOO just enough to moisten the panko crumbs slightly and so that the mixture will more or less hold together.
Divide the crusting mixture evenly among the 3 chicken pieces, pressing down so they will adhere. Place in oven and cook for 18-20 minutes until chicken thighs are done. If not browned on top, turn on broiler and watch carefully, shouldn't take more than a couple of minutes. If using breasts, I would check at 15 minutes so as not to overcook. Let cool for about 10 minutes. Serve and enjoy!
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