Chicken!

[telophase]

8 skinless boneless chicken thighs. Rub 'em with Dijon mustard, press them into panko crumbs (which I seasoned with a bit of thyme and basil, and smoked salt and ground pink peppercorns). Bake in 375 ove until done.

Don't yet know how it tastes, since it's still in the oven, but man it smells good.

(It's from 500 3-Ingredient Recipes, which I got because there's a lot of fairly quick recipes in there. :D)

ETA: Mm, good! The mustard ended up fairly subtle, almost a lemon without the bite. The panko could have been seasoned a bit more. As I predicted, the bottoms are soggy from sitting in the chicken fat as they cooked, but if I had a rack to put them on and a pan to catch the drippings, it would have been perfect. :D

Comments

[sclerotic-rings.livejournal.com]

Damn: if the Czarina weren't allergic to chicken...

[telophase.livejournal.com]

I'm betting it would be good with pork chops as well. I liked the pieces I ate, and I could have seasoned the panko more strongly.

The only problem is that the bottom crubms get soggy, since they're sitting in the chicken fat as they cook. But I think roasting on a rack over a pan to catch the drippings would be good.

[homasse.livejournal.com]

I think that some kinds of fish might also work as well. I'll have to try it next time I get fish, and cook it in the fish grill.

Or fry it. It would probably be really tasty with fish if fried.

*now hungry for fish*

[telophase.livejournal.com]

Mm, yes, that, too. It seems like a good way to cook a lot of things. XD

[homasse.livejournal.com]

Especially since panko is mainly used for tempera. :D

I'll have to get some and try it with tuna, since I had fried tuna at a sushi restaurant and OMG SO GOOD.

[homasse.livejournal.com]

Oh, *wow*, that sounds good.

*sobs over lack of oven-ness*

[telophase.livejournal.com]

Yes. Yes, it was good. :D

[homasse.livejournal.com]

I just finished a breakfast of sauteed eggplant and Italian tomatoes with a Swiss-cheese omelette. I am full and happy. :D

...well, tittering on the edge of "full" and "sick" thanks to me making three eggs and not two, and going, "It'd be a waste not to eat it..."

[cicer.livejournal.com]

I looooove mustard on chicken. My mother does this fabulous breaded chicken thing where the chicken is marinated in something with mustard, and then more mustard is rubbed on before the breading, and holy-crap-it's-so-good. Mmm. *pines*

[ebony14.livejournal.com]

Sounds a little like the Deviled Chicken recipe I have. Dijon or Dusseldorf mustard, white wine, and bread crumbs. Very tasty.