Yield
25 servings
Portion Size
1 each
Category
Chicken
Featured Maple Leaf Product: Schneider Chicken Thigh, Bone-In, IQF (#26344)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Thighs, Bone-In, IQF | 25 each (3.225 kg) | 25 each (7.1 lbs) |
| Bread Crumbs, plain | 750 ml | 3 cups |
| Parmesan Cheese, grated | 250 ml | 1 cup |
| Parsley, dried | 80 ml | 1/3 cup |
| Paprika | 20 ml | 1 1/3 Tbsp |
| Oregano, dry | 20 ml | 1 1/3 Tbsp |
| Salt | 5 ml | 1 tsp |
| Margarine, melted | 250 ml | 1 cup |
Method
- Two days before, thaw frozen chicken thighs in insert pan in refrigerator at 4'C/40'F or lower.
- Preheat convection oven to 325'F/162'C. Line a baking sheet with parchment paper. Stir together bread crumbs, grated parmesan cheese, parsley, paprika, oregano and salt in a shallow bowl.
- Pour melted margarine into a separate shallow bowl. Roll chicken thighs in margarine to coat. Immediately after, place chicken thighs into bread crumb mixture to coat all surfaces. Note: there will be some margarine remaining.
- Place coated chicken thighs on parchment lined baking sheets. Drizzle remaining melted margarine over chicken thighs. Bake for 30 minutes or until juices run clear when pricked with a fork and meat is no longer pink at the bone. Ensure the internal temperature reaches 165'F/74'C for at least 15 seconds.
- Serve 1 each of the Parmesan Crusted Chicken Thigh.
Suggested Accompaniments
Serve with mashed potatoes and shredded carrot salad (sides not included in the nutritional information)
Nutritional Info per 1 each
| Calories | 347 kcal |
| Protein | 24.3 g |
| Carbohydrates | 12.4 g |
| Total Fat | 21.8 g |
| Saturated Fat | 5.1g |
| Total Sugar | 3.1 g |
| Total Sugar | 3.1 g |
| Total Dietary Fiber | 0.8 g |
| Cholesterol | 125 mg |
| Calcium | 75.8 mg |
| Sodium | 429.3 mg |
| Iron | 2.2 mg |
| Vitamin A | 17.4 RE |
| Vitamin C | 0.33 mg |
| Calories from Fat | 56 % |