Name: Low-fat Boneless Baked Crispy Chicken Thighs
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 8 skinless boneless chicken thighs; 1 cup all-purpose flour; 4 tbsp seasoned Italian breadcrumbs; 3 egg whites beaten with ¼ tbsp of salt and 1 tbsp of water; 1 tbsp garlic powder; 1 tbsp dried oregano; salt to taste; 1 pack Colavita Penne Rigate; 12 oz Colavita Strained Tomatoes; 3 grated pecorino romano cheese

For a healthier option, be sure to try our low-fat boneless baked crispy chicken thighs over penne with spicy tomato sauce. By baking the chicken instead of frying, you reduce your calorie intake by a lot - not to mention it tastes delicious.

8 skinless boneless chicken thighs

1 cup all-purpose flour

4 tbsp seasoned Italian breadcrumbs

3 egg whites beaten with ¼ tbsp of salt and 1 tbsp of water

1 tbsp garlic powder

1 tbsp dried oregano

salt to taste

1 pack Colavita Penne Rigate

12 oz Colavita Strained Tomatoes

3 grated pecorino romano cheese

Pre-heat oven to 400°.

Fill a large pot with well salted water and pre-heat on the stove top with a lid, to be ready to cook the pasta at a rolling boil.

In batches, season the chicken thighs with some garlic powder, salt and oregano. Then dredge in the flour, coat them with the beaten egg whites and coat them with the seasoned breadcrumbs. When all are ready and breaded well, place them on a baking sheet covered with parchment paper and bake at 400° for approximated 30 – 40 minutes until they are golden brown and cooked to 160 degrees internally.

As these are boneless, they cook faster than bone in thighs. Once done remove from oven and hold warm.

Pre-heat the Colavita Strained Tomatoes to a simmer and hold warm.

As the thighs are getting close to being done, cook the pasta in salted boiling water until al dente. Drain, combine with the sauce, add some grated cheese off the heat, plate the pasta and set the chicken thighs on top, serve immediately.