Mediterranean Crusted Chicken
1 egg
1/2 C. heavy whipping cream
1 C. crushed saltine crackers
1/4 C. grated Parmesan cheese
2 Tbs. chopped fresh basil
1 Tbs. garlic powder
Salt and pepper to taste
2 lb. skinless chicken thighs
1/4 C. olive oil
Preheat oven to 400 degrees. 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. 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. Bake, covered, at 400 degrees for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.
Yield: 6 servings.
1 egg
1/2 C. heavy whipping cream
1 C. crushed saltine crackers
1/4 C. grated Parmesan cheese
2 Tbs. chopped fresh basil
1 Tbs. garlic powder
Salt and pepper to taste
2 lb. skinless chicken thighs
1/4 C. olive oil
Preheat oven to 400 degrees. 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. 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. Bake, covered, at 400 degrees for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.
Yield: 6 servings.
