Jo's StoryThis simple recipe is my invention. I am a lover of chicken and I especially enjoy baked chicken. I love the dark meat and it is so tasty when it's coated because that seals in the juices keeping the meat tender and delicious.
2 1/2 lb
chicken thighs (skinless and boneless and fat removed)
panko bread crumbs
fresh cracked black pepper
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1Heat your toaster oven to 375'F. Put the oven on the convection setting.
2Line your toaster oven baking tray with heavy aluminum foil. Spray the aluminum foil with baking oil
3Clean the chicken thighs by removing all the excess fat. Wash and pat dry.
4Put the egg white in a shallow bowl. Put the panko bread crumbs in a shallow bowl.
5Dip the thighs in the egg white. Roll in the Panko. Make sure you cover all the meat.
6Place in the prepared baking tray and sprinkle with fresh cracked black pepper and sea salt. Spray the tops of the chicken with more cooking spray. Bake for 30 minutes.
7Remove from oven and let the meat sit for 10 minutes then serve.
Robin DuPree robdupree - Aug 28, 2010
This is great, and the Panko crumbs are always a plus....
Jo Zimny EmilyJo - Dec 19, 2010
Thanks Robin, yes, I like the panko crumbs too.
charlotte brown snorkie1 - Feb 25, 2013
how would you change the procedure if baking in regular stove oven?
Sue Lee Sue_Lee - May 7, 2013
Will this recipe work as well with deboned chicken breast?
charlotte brown snorkie1 - May 15, 2013
I tried this recipe with deboned chicken breast, and it was moist inside and delicious crunchy outside. I made it in my stove oven to help heat my kitchen on a cool winter day. thanks.