About this recipe:Flavourful chicken thighs are coated in basil and Parmesan breadcrumbs, then pan fried until golden brown.
7 tablespoons double cream
50g (2 oz) dried breadcrumbs
4 tablespoons grated Parmesan
2 tablespoons chopped fresh basil
4 garlic cloves, minced
salt and freshly ground black pepper to taste
1kg (2 lb) skinless chicken thighs
4 tablespoons olive oil
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 200 C / Gas 6.
In a medium bowl, combine the egg and double cream and beat together well. In a separate medium bowl, combine the breadcrumbs, Parmesan, basil, garlic, salt and pepper.
Dip each piece of chicken into the egg wash and then dredge liberally in the breadcrumb mixture. Heat the olive oil in a large frying pan 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 baking dish and cover with aluminium foil.
Bake covered in preheated oven for 15 minutes, then remove aluminium foil and bake uncovered for 15 more minutes, or browned and chicken juices run clear.
You can also use chicken breast fillets for this recipe. Leftovers are great for a quick toasted sandwich the next day!