Baked Boneless Skinless Chicken Thighs

This is dish is an oldie, but goodie in my family. Using boneless, skinless chicken thighs creates a juicy flavorful meal with less fat and ease without the bone.

I always use a family pack of chicken because left overs are great in a salad or panini or just a snack. Use you favorite bottled Italian dressing, like Wishbone Robusto, and dip each thigh in the dressing to coat both sides. Then dredge in Italian seasoned breadcrumbs - for a crispier topping you can use equal parts regular breadcrumbs and panko crumbs.

Spray the bottom of a baking sheet or glass pyrex cookware with cooking spray for easy clean up. Arrange the breaded thighs on the pan. I have liked using the convection roast setting on my oven but the bake setting will do just fine.

Bake at 375 degrees for 25-30 minutes. Serve with a large salad, rice or mashed potatoes. Such a versatile dish and also travels well. Enjoy.