I started this dinner by deboning all of the chicken we bought at Costco last week. That’s twenty chicken thighs, it took quite a while. I threw all of the bones and skin in my crockpot to make chicken stock.
But now my freezer is full of individually wrapped chicken thighs that will take no time at all to defrost for dinner. This saves so much time trying to thaw them in a hurry.
I cooked four thighs for dinner, dredging them in flour then coating them in eggs whisked with mustard, and finally breading them with panko breadcrumbs, sage, salt and pepper.
In the oven for 30 minutes. I then hurriedly chopped up a few potatoes for mashed potatoes.
Clearly I’m terrible at remembering to take pictures. This is the remaining chicken thigh on top of mashed potatoes for my husband’s lunch today.
- 4 boneless skinless chicken thighs
- About a cup of breadcrumbs
- 2 eggs
- 1 tsp of mustard
- 1 tsp of sage
- Salt and pepper
- All-purpose flour
Preheat oven to 350.
Whisk eggs with mustard until smooth.
Dredge chicken in flour, coat in egg mixture then bread with breadcrumbs.
Place on baking sheet.
Bake for 30 minutes.
I served these with ricotta mashed potatoes: Boil potatoes, drain. Add about a tablespoon of butter, 1/2-3/4 cup of ricotta cheese, and enough milk to mash it smooth. Be careful with the milk, only use as much as you need. Add salt, pepper, parsley and chives.