Tomato & Parmesan crumbed Chicken Thigh fillets
These Tomato & Parmesan Crumbed Chicken Thigh Fillets are packed with flavour and crisped to perfection. Juicy on the inside and golden on the outside, they’re perfect for a quick weeknight dinner or crowd-pleasing weekend meal.
Chicken
- 500g Boneless, Skinless Chicken Thighs
- 500g dolmio tomato sauce
- 1 tsp salt
- 1 tsp cracked pepper
- 1 clove garlic crushed
Crumb
- 500g breadcrumbs
- 1 tsp salt
- 1 tsp cracked pepper
- 50 fresh chopped chives
- 150g parmesan cheese grated
Method
1. Tenderise your b/less s/less chicken thighs then add into a bowl with your tomato sauce, garlic, salt, pepper & crushed garlic. Cover the bowl and let these soak for a minimum of 12 hours before using.
2. Combine all crumb ingredients together then remove your chicken from the fridge, place your chicken in the bowl and crumb.
3. Preheat oven to 180 degrees celsius then cook for 20 minutes. Remove from the oven, rest then serve.
Chop Tip!-
Make a wicked open grill sandwich using fresh baked bread, lettuce, grated carrot, alfalfa - And top with mustard!