Aimer faire plaisir à ceux qu'on aime

Ingredients

• 250 ml (1 cup) Blackburn, grated
• 125 ml (1/2 cup) plain breadcrumbs
• 30 ml (2 tbsp.) lemon grass, finely chopped
• 1 garlic clove, finely chopped
• 3 ml (1/2 tsp.) hot pepper flakes
• 5 ml (1 tsp.) flat parsley, finely chopped
• 4 chicken thighs with back portions
• 45 ml (3 tbsp.) flour
• 2 eggs, beaten
• 45 ml (3 tbsp.) butter, softened
• Salt and freshly ground pepper

Preparation

Preheat oven to 350°F (180°C).

In a bowl, mix the Blackburn, breadcrumbs, lemon grass, garlic, hot pepper, and parsley. Add salt and pepper. Set aside.

Cover the chicken thighs with flour. Dip them first into the beaten eggs, and then the breadcrumb mixture. Set aside.

In a large ovenproof frying pan, brown both sides of the chicken thighs in butter. Then, bake for about 30 minutes, or until the chicken is cooked and easily falls off the bone.

Serve with jasmine rice.