Herb Crusted Chicken Thighs with Steamed Broccoli and Acorn Squash

Herb-Crusted Chicken Thighs, with Steamed Broccoli and Acorn Squash

Serves 4

4 boneless, skinless chicken thighs (approximately 5 ounces each)

2 large eggs

1 cup panko bread crumbs

Herb blend of your choice (I used Penzy's Sunny Paris.)

2 teaspoons olive oil

1.  Whisk the eggs in a large bowl.

2.  Mix herbs and panko crumbs together in a shallow dish.

3.  Dunk the chicken in the egg wash, and coat in crumbs.

4.  Preheat non-stick skillet with olive oil over med-high heat.

5.  Place chicken in skillet and cook until done (about 6 minutes per side.)

Nutritional data (chicken only):

Calories:      281

Fat:            16.3g

Sat fat:         3.6g

Chol:           193mg

Sodium:      186mg

Carbs:          9.7g

Fiber:           0.5g

Protein:      28.4g