This is a Hellman's/Best Foods recipe for parmesan crusted chicken breasts, but I've used b/s thighs without problems:
1. pat chicken dry with paper towels
2. smear with mayo (not low-fat). You'll want a light coating of mayo so that the coat can stick and the meat is protected from drying out.
3. coat with seasoned breadcrumbs/grated parmesan mixture
4. bake at 400F until internal chicken temp is 165F or knick a thickest piece and the juices run clear.
I would do them on a sheet pan in the oven. Here are some options , just watch the cooking time if you are using boneless https://food52.com/blog/19120-15-ways-melissa-clark-a-sheet-pan-can-rescue-dinner Sheet pan is an easy way to go and the thighs work well here. Good luck!
https://food52.com/blog/21251-how-to-make-better-sheet-pan-chicken
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1. pat chicken dry with paper towels
2. smear with mayo (not low-fat). You'll want a light coating of mayo so that the coat can stick and the meat is protected from drying out.
3. coat with seasoned breadcrumbs/grated parmesan mixture
4. bake at 400F until internal chicken temp is 165F or knick a thickest piece and the juices run clear.
https://food52.com/blog/21251-how-to-make-better-sheet-pan-chicken