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Baked Mushroom Thighs

Reviewed: Feb. 13, 2010
I liked this, but would modify it dramatically the next time. Here's my thoughts. A 9x13 pan really crowded 8 dipped and breaded thighs. Needed 10 more minutes cooking time Why can't the mushroom mix be simmered for 20 minutes and served as a sauce? I has not been used as a marinade, and is therefore safe. Use skinless thighs. I did NOT like biting through the crunchy breadcrumbs into a soft, fatty skin. Each thigh has a mushroom coating which will keep it moist. I used finally chopped sweet onion in the sauce. My pantry does not contain onion powder. (foodsnob! foodsnob!) I used Panko breadcrumbs. Nice crunchy texture but I would cook the chicken at 350 till nearly done then finish them off at 375-400 for 10 minutes to crisp up the coating. Looking forward to the leftovers on this one...
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