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Title: Oven-Baked Chicken with Garlic and Parmagiano Cheese
Categories: Entree Poultry
Yield: 4 Servings
| 8 | Chicken thighs | |
| Coarse salt; black pepper | ||
| 1/4 | c | Butter |
| 1 | c | Fresh bread crumbs |
| 1 | Or high quality Parmesan | |
| 1/3 | c | Finely chopped parsley |
| 4 | Large garlic cloves | |
| 3 | Eggs | |
| 1/3 | c | Olive oil |
| 1/2 | c | Grated Parmagiano-Reggiano |
| 1 | Cheese |
Arrange chicken pieces in a shallow dish large enough to hold them in a single layer.
Place garlic cloves and 1 1/2 teaspoons salt in food processor or mortar and blend to a puree.
Beat togerher puree, eggs and pepper. Pour over chicken. Cover dish; refrigerate for at least four hours, turning chicken pieces once.
Preheat oven to 350 F. Melt butter in a shallow roasting pan. Add oil and keep hot in oven.
On a flat plate, stir together bread crumbs, cheese, parsley and pepper to taste. Remove chicken from refrigerator.
Working with one piece at a time, dip in crumb mixture on both sides. Place on paper towels. When all chicken pieces are dipped, remove pan from oven and place chicken in hot oil mixture. Baste with oil mixture.
Put in oven; bake for 20 minutes. Turn chicken pieces; bake 20 minutes longer.
This chicken is excellent hot or cold for picknicks, according to Delia Smith, author of Delia Smith's Summer Collection (Vicking, $22.95), from which this recipe is adapted.
Indianapolis Star 7 June 1995 MM Format by John Hartman Indianapolis, IN
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