Dairy Farmers of Canada

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
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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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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 %
Vitamin B12: 55 %
Vitamin B6: 55 %
Zinc: 89 %