Rosemary Chicken Thighs

This recipe is taken from the 1998 Milk Calendar. Great hot, cold or in lunches! The outside is crisp and crunchy, the inside stays moist. -James Barber

  • Prep: 15 min
  • Cooking: 50 min
Yields 8 Chicken thighs
rosemary chicken thighs

Ingredients

  • 1 egg
  • 2 tbsp (30 mL) cornstarch
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tbsp (15 mL) finely chopped fresh rosemary or 1 tsp (5 mL) dried rosemary
  • 1 cup (250 mL) Milk
  • 3 cups (750 mL) fresh bread crumbs
  • 1/2 cup (125 mL) grated Canadian Parmesan cheese
  • 1 tbsp (15 mL) finely chopped fresh parsley
  • 1/4 cup (60 mL) butter melted
  • 3/4 cup (180 mL) all-purpose flour
  • 8 skinless chicken thighs

Preparation

Preheat oven to 375 °F (190 °C).

In a small saucepan, whisk together egg, cornstarch, mustard and rosemary. Add milk and whisk over medium-high heat until mixture thickens. Remove from heat; set aside.

In a bowl, toss together bread crumbs, cheese, parsley and melted butter. Mix well.

Scoop flour into a pie plate. Coat each chicken thigh with flour, then dip into the milk mixture covering completely and finally roll well in the crumb mixture. Place on a lightly greased baking sheet. Bake for 40 to 45 minutes or until crispy and golden. Serve with a squeeze of fresh lemon juice, if desired.

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Nutrition

Nutritional Information

per serving
Energy: 644 Calories
Protein: 71 g
Carbohydrate: 22 g
Fat: 28 g
Fibre: 0.9 g
Sodium: 575 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 18 % / 197 mg
Niacin: 137 %
Zinc: 89 %
Vitamin B12: 55 %
Vitamin B6: 55 %