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This is based on an old Sunset recipe from the 1980's. The crumb topping is wonderful when used on lightly pounded boneless chicken thighs. If you are gluten free, dry gluten free bread, grind in the processor, add dried Italian herbs,Parmesan or Romano cheese and chopped fresh parsley.

We did this last week and chilled the extra baked thighs and served them sliced on baby greens the second day! Wonderful!


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