What you will need:
4 large even Chicken Thighs

1 Egg, beaten

2 tbsp. Half-and-half Cream

1/2 c. Seasoned Bread Crumbs

1/2 c. Potato Flakes

1 tsp. Garlic Salt, optional

3 tbsp. melted Butter

1 tbsp. Oil

Watercress, for garnish

Tomato halves, for garnish 

Wash chicken, pat dry and set aside.

In a small bowl, beat egg and half-and-half cream. In another bowl, combine the bread crumbs, the potato flakes and the garlic salt, if used. Dip the chicken thighs in egg mixture. Roll the thighs in crumb mixture. Place the chicken thighs in a baking pan. Sprinkle with melted butter and oil. Bake at 400F for about 35 minutes. Increase temp. to 450F. Bake for another 10 to 15 minutes, depending on the thickness of the thighs, until chicken is tender and done to your liking. Juices should run clear when pierced with a fork. Serve immediately with baked tomatoes, bake alongside for the last 10 minutes of cooking time for chicken. Garnish with watercress.

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