SHAKE AND BAKE CHICKEN THIGHS WITH PARMESAN PEAS
Crushed shredded-wheat cereal perked up with spices creates a super-crunchy coating reminiscent of the "Shake 'n Bake" of countless childhoods. Here, it works so well on boneless, skinless chicken thighs that you won't even miss the crispy skin. For a twist on the classic beloved side dish, buttered peas are showered with Parmesan cheese.
Provided by Kay Chun
Categories dinner, lunch, weekday, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chicken: Heat oven to 450 degrees. Set a rack inside a large rimmed baking sheet. In a large resealable plastic bag, combine the crushed cereal, granulated garlic and onion, salt, pepper and oil, and mix until well blended.
- Add half the chicken to the bag and shake, pressing gently to help coating adhere; transfer to rack. Repeat with remaining chicken. Bake for about 20 minutes until golden, crisp and cooked through.
- Meanwhile, cook egg noodles, according to package directions. Add butter and salt, to taste.
- While the chicken and noodles cook, make the buttered peas: In a large skillet over medium heat, melt the butter. Increase the heat to medium-high, add the peas and season with salt and pepper. Cook over moderate heat, stirring, until warmed through, about 3 minutes. Stir in the Parmesan. Serve the chicken with peas and noodles.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 22 grams, Carbohydrate 70 grams, Fat 36 grams, Fiber 12 grams, Protein 47 grams, SaturatedFat 12 grams, Sodium 1051 milligrams, Sugar 7 grams, TransFat 1 gram
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