You won’t have any leftovers with this delicious baked chicken with a crunchy
herbed breadcrumbs coating.
Let’s talk about chicken today.
It’s cold out and I bet you want something hot for
dinner tonight. Something hot that is still easy to make on a weeknight and
easy on the pocket.
Hey, Christmas is coming and we all have to save some
money right?
Some months back, I came across this heavenly Italian
Baked Chicken recipe from Samantha over at Five Heart Home. She has a lovely blog
and you should definitely check it out if you haven’t already.
This recipe is absolutely amazing. Truly. You have to
trust me here.
As with the recipe I shared previously for Baked
Salmon with Spicy Coriander Sauce, once again, your blender and oven will do
most of the work for you! I used chicken thighs as they are extremely cheap and
I happen to love them. I also baked them with the skin on for a bit of sinful
indulgence. You can always remove the skin if you prefer.
For the breadcrumbs, I had made them previously and
had a batch frozen in the freezer. It was as easy as defrosting some for this
dish. I have included the recipe for the herbed breadcrumbs here but to be
honest, I used approximates and I just used a mixture of fresh herbs that I had
on hand. Feel free to add or subtract as you choose. I recommend making a big
batch and freezing up the leftovers as I guarantee you will be making this dish
again.
