Tasty Twisted Cheddar Chicken

Boneless skinless chicken thighs baked with just 1 tbsp of EVOO and just a sprinkling of seriously sharp cheddar cheese, garlic, pink Himalayan salt, coarse ground pepper, powdered thyme, 1/4 cup panko, lemon juice.. all mixed and arranged and baked in the pan..

Wash chicken, lay thighs out flat in pan.. throw all the ingredients on top and mix them up.. take each thigh and roll into 3rds, adding crumbs inside and out and arrange in pan as you go.. less than 10 mins prep time.. preheat oven to 450f and put pan in the oven.. after 15 mins turn oven down to 350f for the remainder of time. Take out and lightly shred sharp cheddar cheese on top and put back in oven, it’ll be plenty warm enough still to melt the cheese.

7 thighs makes 3 servings with the small one left to fight over..

17 thoughts on “Tasty Twisted Cheddar Chicken

      1. I used to try hard with the pictures but found my best ones weren’t staged πŸ˜‚
        Taking pics in the truck really limit you in lighting and presentation.. πŸ˜„

        Liked by 1 person

    1. This is one of my favorites.. I hope its yours, and your family’s soon too 😊
      As with any you try please report back what you thought of it and any changes you think would be tasty..

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    1. If you try the tiny kitchen method of making it I think you’ll love it for the ease of making and cleanup too 😊
      Please post if it’s as tasty as I think it is or not and any suggestions you think would twist it a bit more..

      Liked by 1 person

  1. I always suggest ppl check out any advice or info, even if I’m the one giving it.. I can be wrong thinking I know something to be true but isn’t.. I may hate to be wrong but I’d rather be corrected than to remain ignorant..
    And “science” has a habit of changing school’s of thought as they stumble and grow in learning.. I’ve seen bacon heralded by science to be carcinogenic to not as bad as they once thought to once again made a villian of pork products.. You know what I do halfway trust ? Organic.. but again, not all organic is certified the same.. I trust TITH certification.. What I’d trust 100% is my own garden and trees.. in the early spring I’m going to attempt this on a small scale.. And like you and a growing number of ppl, the food industry has grown very suspect and so has the FDA.. both with good reason..

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  2. You just made my day.. and I thought it was awesome that you poked back in to read my recipe updates so quickly.. That actually pales in comparison to that last comment ! I hope Weird guy reads that one ! Bet it’ll make his day too !

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  3. Scrummy! I’d make this without the cheese since my husband can’t tolerate melted cheese (proof that I love him since my idea of heaven is melted cheese but I go without when he is around as he hates the smell) … just one question and it is born of another blogging friend who is not a cook but posts a recipe once a week – why do you both use Pink Himalayan Salt – how does it differ in your opinion. By the way I use Fleur de Sel de Geurel when in France so it’s not that I am anything other than a salt-snob myself πŸ˜‰

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    1. Well let me give you the biased uneducated learned on the internet reason first : “They” say it’s healthier with nutrients, and list various ones but the lists rarely match and “they” claim it has less pollutants..

      Now for my “common sense” reasoning.. it may or may not have nutrients.. or any amounts that make a hill of beans difference.
      I’m convinced it does have less contaminants and I know buying it in rock form, it is not processed with chemicals.. I do know regular table salt is and have watched how it’s processed.. I’ve loaded it at plants in Utah enough to know there is an anticaking chemical used, can’t remember what but any of the natural unprocessed salts don’t have that.. And the deeper and more remote ground it’s quarried from, the further away from modern pollutants its likely to be.. that doesn’t mean there can’t be some ancient scary compound in there somewhere but I’ll take my chances.. 😊

      Liked by 2 people

      1. That makes huge sense to me and btw one of the things that I love about your site and The Weird guy is how much real life good sense learning I get backed up with hands on facts. The salt issue (anticaking agents) is a scary one and I’m happy to get pointers to alternatives in this country as opposed to what I am used to in French land πŸ™‚

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    2. I forgot to mention that table salt is enriched with iodine, years ago people were subject to iodine deficiency.. nowadays it still happens in third world countries but rarely in the rest of the world.. Our diets have more variety and food is more plentiful than just a few decades ago, which really negates our need for iodine enriched salt.. The amount of iodine needed to meet that need is so miniscule that we get enough with the foods we eat.. You can consume too much iodine which has its own bad side effects.. I eat alot of fresh veggies often and tuna about 2x a week.. both contain adequate amounts of iodine from what I’ve read about food sources for it..

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      1. Interesting …. The food industry shelters many bad habits – for me it is back to reading labels and trying to understand what they mean as each country has its own way of doing things. And taking advice from locals such as you πŸ™‚

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