Recipe - Onion-Crunch Chicken Thighs

Three fourths cup Bread crumbs
One half teaspoon Dried oregano
One fourth cup Dehydrated onion soup mix
One fourth teaspoon Freshly ground black pepper
4 Chicken thighs; (about 5oz
each) skin removed
1 Egg white; lightly beaten

Preheat oven to 400. Spray a baking sheet with cooking spray. On a sheet of
waxed paper, combine bread crumbs, oregano, onion soup mix, and pepper. Mix
well. Dip chicken into egg white allowing excess to drip back into bowl.
Dredge chicken in crumb mixture, turning to coat and patting co crumbs
stick. Place chicken on baking sheet. Bake, turning once, until chicken is
cooked through and no longer pinkabout 30 minutes. Serve immediately.

NOTE: I have added parmesian cheese to the crumb mix; have used other dry
soup mixes; and have used turkey too.
Posted to recipeludigest Volume 01 Number 528 by Abtaxel Abtaxel@aol.com
on Jan 14, 1998