Directions
- 1Add half a diced onion to a hot oiled pan and cook until tender and golden.
- 2Add one whole bell pepper (any color) and stir, cooking for a couple of minutes.
- 3Add two to three minced garlic cloves and cook for about a minute.
- 4Add one can of tomato sauce and one can of diced tomatoes.
- 5Add a quarter cup of chopped basil, half a teaspoon of oregano, and a quarter teaspoon of red pepper flakes; stir and bring to a boil.
- 6Reduce heat and simmer for about 10 minutes.
- 7Pour the sauce into a 9x13 baking dish.
- 8Add seasoned chicken thighs (salt and pepper) to the sauce.
- 9In a mixing bowl, combine one cup of panko bread crumbs, one cup of freshly shredded parmesan cheese, half a teaspoon of oregano, two tablespoons of basil, and one tablespoon of olive oil; mix with a fork.
- 10Spoon the bread crumb mixture in heaping piles onto each chicken thigh.
- 11Bake at 350 for about 45 minutes until golden and delicious.
- 12Garnish with more basil, if desired.
Ingredients
- 0.5 dice diced onion
- 1 unit bell pepper
- 2 cloves minced garlic cloves
- 1 can tomato sauce
- 1 can diced tomatoes
- 0.25 cup chopped basil
- 0.5 teaspoon oregano
- 0.25 teaspoon red pepper flakes
- 8 units chicken thighs
- 1 pinch salt
- 1 pinch pepper
- 1 cup panko bread crumbs
- 1 cup freshly shredded parmesan cheese
- 1 tablespoon olive oil
- 2 tablespoons basil
Equipment
cast iron skilletcountertop burner9x13 baking dishforkspoonwhisk
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