Bacon-wrapped Chicken Thighs

• 2 chicken thighs per person
• 1 rasher of lean bacon per thigh
• 1/2 cup (45 gm) breadcrumbs
• 1/2 cup (50 gm) grated Parmesan cheese
• 2 tbsp (30 ml) butter
• Salt and pepper (if desired - we find that the bacon and Parmesan cheese give enough saltiness)

Remove the skin and any fat from the chicken thighs and wrap with the bacon.
In a small food processor, chop the butter into the breadcrumbs, then stir in the cheese.
Arrange the chicken thighs on a grid in an oven-proof tray or roasting pan.
Place the crumb topping on top of the thighs.

Bake at 350°F or 180°C for 50 - 60 minutes, until topping is golden brown and the chicken is cooked through.