Onion-crunch chicken thighs

Yield: 1 Servings

Measure Ingredient
¾ cup Bread crumbs
½ teaspoon Dried oregano
¼ cup Dehydrated onion soup mix
¼ teaspoon Freshly ground black pepper
4 \N Chicken thighs; (about 5oz each) skin removed
1 \N Egg white; lightly beaten

Preheat oven to 400. Spray a baking sheet with cooking spray. On a sheet of waxed paper, combine bread crumbs, oregano, onion soup mix, and pepper. Mix well. Dip chicken into egg white allowing excess to drip back into bowl.

Dredge chicken in crumb mixture, turning to coat and patting co crumbs stick. Place chicken on baking sheet. Bake, turning once, until chicken is cooked through and no longer pink-about 30 minutes. Serve immediately.

NOTE: I have added parmesian cheese to the crumb mix; have used other dry soup mixes; and have used turkey too.

Posted to recipelu-digest Volume 01 Number 528 by Abtaxel <Abtaxel@...> on Jan 14, 1998

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