I’ve actually been cooking dinner these days. My family is thankful. Since I’ve been cooking real food for almost 6 years (before I heated up food from the freezer – I’ve come a long way!) and blogging for a few years, I can tell I’m reverting to my beginner years where I kept things pretty simple. Chop up fresh food, add it to a baking dish and voila! It’s a meal. I love these flavors from the Mediterranean, and this is a simple way to change up a boring chicken dinner. And roasted cherry tomatoes? There is nothing better than that pop of fresh garden flavor, that brightness when you chomp into them. I’m obsessed. And I want to hold on to those summer flavors as long as I can. Yesterday I made something with similar flavors to this – a zucchini gratin (anyone else of a bounty of zucchini waiting to be used?) with added chicken to “make it a meal” as my family would put it. I wish I had thought to combine this recipe with the gratin – next time! For now, here is my Mediterranean Baked Chicken Thighs Recipe.
Mediterranean Baked Chicken Thighs Recipe
– 1 Small Jar Capers
– 1 Jar Pitted Kalamata Olives
– 1 Pint Cherry Tomatoes
– 2 Tablespoons Olive Oil
– 1/4 Cup Balsamic Vinegar
– 8 Chicken Thighs (skinless, boneless)
– 1/4 Cup Breadcrumbs
– 1/4 Cup Flour
– 1/4 Cup Milk
– Salt and Pepper to Taste
1. Preheat oven to 400 degrees.
2. Pat chicken dry with a paper towel – seriously, this makes stuff stick to it, it is essential.
3. Mix flour, breadcrumbs, salt and pepper together in a small shallow bowl.
4. Dip chicken into milk (use a shallow bowl) and then breadcrumb mixture.
5. In a jar, shake the EVOO and balsamic vinegar together.
6. Pour the olive oil mixture into a glass baking dish.
7. Add chicken to baking dish.
8. Sprinkle tomatoes, olives and capers between chicken.
9. Bake for 25 minutes.
The breadcrumbs, balsamic vinegar and tomato juices made a little sauce, the chicken is super moist thanks to it, but still crispy on the top thanks to the golden brown breadcrumbs. It was gobbled up very quickly!