Directions:
- Preheat oven to 450°F. and line a baking sheet with foil.
- Tear bread into pieces and in a food processor pulse until finely ground. In a large bowl stir together 2 cups bread crumbs, Parmesan, sage, and salt and pepper to taste. Melt butter and stir in mustard and salt and pepper to taste.
- With a sharp knife cut chicken thighs from legs. Pat chicken dry and brush all over with butter mixture. Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on baking sheet. Bake chicken in middle of oven until cooked through and golden, 25 to 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.4 Kcal (1902 kJ) | ||
| Calories from fat | 296.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.93g | 51% | |
|---|---|---|---|
| Cholesterol | 199.55mg | 67% | |
| Sodium | 635.76mg | 26% | |
| Potassium | 480.3mg | 10% | |
| Total Carbs | 1.18g | 0% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 38.55g | 77% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.3mg | 7% | |
| Calcium | 170mg | 17% | |
| Amount Per 100 g | |||
| Calories | 207.54 Kcal (869 kJ) | ||
| Calories from fat | 135.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.04g | 51% | |
|---|---|---|---|
| Cholesterol | 91.14mg | 67% | |
| Sodium | 290.38mg | 26% | |
| Potassium | 219.37mg | 10% | |
| Total Carbs | 0.54g | 0% | |
| Sugars | 0.1g | 1% | |
| Dietary Fiber | 0.19g | 2% | |
| Protein | 17.61g | 77% | |
| Vitamin C | 0.1mg | 1% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.6mg | 7% | |
| Calcium | 77.6mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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