Well My Golden Pear has had a good start to the New Year. My January rating for Foodies 100 was high enough to push me into the top 500 blogs (just) which is a first for me and a great incentive to carry on. My blog is purely a hobby but I use it to push myself to try new and interesting recipes and most of all it gives me a great subject with which to practice and improve my photography. In January last year I set myself a goal to take part in some of the blogging challenges out there and I’m so glad I did. It is a great way to get involved in the food blogging community and I have tried and discovered so many new things as a result of some of the themes that have been set for us. I look forward to all the new and exciting themes for 2014.
Today’s recipe is not a new one to me but it is deliciously tasty and so easy and fits in perfectly with two of my favourite monthly challenges. Succulent chicken thighs are coated in a mixture of breadcrumbs, cheese, paprika and garlic and baked until golden and crispy. A grownup version of chicken nuggets, I guess. You don’t get much sauce with this dish so I normally serve with a mushroom sauce and veggies.
- 1kg skinless chicken thighs
- 1 egg
- salt & black pepper
- 60g white breadcrumbs
- 40g cheddar cheese, grated
- 2 tsp smoked paprika
- 3 cloves of garlic, finely chopped
- olive oil
- Preheat oven to 180°C (350°F).
- Lightly beat the egg together with a pinch of salt and pepper and set to one side.
- Mix the breadcrumbs, cheese, paprika and garlic together in a shallow dish and set to one side.
- Dip each chicken thigh into the beaten egg and then coat completely with the breadcrumb mixture.
- Place the chicken into a baking dish.
- Sprinkle any remaining breadcrumb mixture over the chicken and lightly drizzle with olive oil.
- Cover and bake for 40 minutes.
- Remove the cover and continue to bake for 20 minutes or until the chicken is cooked.
The theme for this month’s The Spice Trail challenge is cooking with Paprika and is hosted by Vanesther over at Bangers & Mash.
Little Thumbs Up is run by Zoe from Bake For Happy Kids and Doreen from My Little Favourite D.I.Y. This month it is hosted by Alice of I Love, I Cook, I Bake and the chosen theme is cheese.
The queen of frugal, Camilla of Fab Food 4 All, suggested I submit this recipe to the Credit Crunch Munch link up which she runs together with Helen of Fuss Free Flavours.