Recipe : Rosemary Chicken Thighs

Another recipe from James Barber. This actually came from a Milk calendar.

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Rosemary Chicken Thighs
Recipe adapted from James Barber

Ingredients:
8 skinless chicken thighs (preferably deboned)
3/4 c flour
1 egg
2 tbsp cornstarch
1 tbsp mustard
1 tsp rosemary (dried) or 1 tbsp fresh rosemary
1 c milk
3 c bread crumbs
1/2 c grated parmesan cheese
1 tsp parsley (dried) or 1 tbsp fresh minced parsley
1/4 c melted butter
*salt (if preferred, you can very lightly salt the chicken thighs)

Procedure:
Preheat oven to 375 F and lightly grease a baking tray. Whisk egg, cornstarch, mustard and rosemary in a saucepan. Pour in milk and whisk over medium high heat until it thickens. Set aside. Combine and toss together bread crumbs, parmesan cheese, parsley and melted butter. Take chicken thighs and cover with flour then dip into milk mixture and finally rolling onto bread crumb mixture. Place on baking tray and bake for 40 to 45 minutes or until golden brown. Serve hot.

Note: Do not, and I mean do not, substitute chicken breasts for chicken thighs. Breasts (of a chicken you perv!) toughen up quickly and are less flavorful than the thighs. You can use commercial dry parmesan cheese instead of fresh.