Herb-Crusted Chicken Thighs with Mexican Corn

This recipe could be made using boneless/skinless chicken breasts, but thighs stand up to the heat of frying much better, have more flavor and are juicier.  They have a bit more fat, but I think it is worth it.

Herb-Crusted Chicken Thighs

8 boneless/skinless chicken thighs
1 cup panko bread crumbs
2 tablespoons of your preferred herb/herb blend (I used Penzey's Tuscan Sunset.)

5 tablespoons feta cheese, crumbled
1 tablespoon olive oil
2 tablespoons lemon juice

1.  Mix panko crumbs and herbs.  Press chicken thighs into this, coating both sides.
2.  Heat large non-stick skillet.  Spray with cooking spray.
3.  Place chicken thigh in skillet.  You may need to make two separate batches.
4.  Pan fry over medium heat, approximately 5 minutes.  Turn over and fry another 5 minutes.
5.  Remove from skillet and finish remaining thighs.
6.  While thighs are cooking, combine cheese, oil and lemon juice, stirring to make a thick sauce.

Serve 1 tablespoon sauce on each thigh.

Nutritional data, per thigh:
Calories: 168
Fat:         9.2g
Sat fat:    2.5g
Chol:       75mg
Sodium: 241mg
Carbs:       5g
Fiber:     0.2g
Protein:   17g

Nutritional data, per tablespoon of sauce:
Calories:  65
Fat:           5.9g
Sat fat:      2.8g
Chol:      14.8mg
Sodium:185.9mg
Carbs:      1.1g
Fiber:          0g
Protein:    2.4g

Mexican Corn
1 can whole kernel corn, drained
1 can diced tomatoes, drained
1 jalapeno, diced (more if desired)
1-2 avocadoes, diced

Makes 4 serving, approximately 1/2 cup of corn/tomato mixture each, with 1/4 avocado on top

1.  Heat non-stick skillet.  Add drained corn, tomatoes and jalapeno.  Cook over medium heat until heated through and the tomatoes start losing their shape.
2. When ready, serve on a plate, and top with avocado.

Nutritional data:
Calories:   115
Fat:             5.8g
Sat fat:        0.7g
Chol:             0mg
Sodium:  262.8mg
Carbs:       15.1g
Fiber:          4.9g
Protein:       2.2g