Mediterranean Crusted Chicken Recipe

Ingredients
<br>- 1  egg
<br>- ½ cup heavy whipping cream
<br>- 1 cup crushed saltine crackers
<br>- ¼ cup grated Parmesan cheese
<br>- 2 tablespoons chopped fresh basil
<br>- 1 tablespoon garlic powder
<br>- salt and pepper to taste
<br>- 2 pounds skinless chicken thighs
<br>- ¼ cup olive oil
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: In a medium bowl, combine the egg and heavy cream and beat together well. In a separate medium bowl, combine the cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste.
<br>step 3: Rinse chicken and pat dry. Dip each piece into the egg wash and then dredge liberally in the cracker crumb mixture. Heat the olive oil in a large skillet over medium high heat. Fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. Place chicken in a 9x13 baking dish and cover with foil.
<br>step 4: Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.
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Ingredients
- 1 egg
- ½ cup heavy whipping cream
- 1 cup crushed saltine crackers
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon garlic powder
- salt and pepper to taste
- 2 pounds skinless chicken thighs
- ¼ cup olive oil

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: In a medium bowl, combine the egg and heavy cream and beat together well. In a separate medium bowl, combine the cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste.
step 3: Rinse chicken and pat dry. Dip each piece into the egg wash and then dredge liberally in the cracker crumb mixture. Heat the olive oil in a large skillet over medium high heat. Fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. Place chicken in a 9x13 baking dish and cover with foil.
step 4: Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.

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