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

[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.