Deviled Chicken Thighs
A different way from "same old, same old" to prepare breaded chicken. Great flavor and crispy coating...baked, not fried!
INGREDIENTS
1⁄4 cup creamy mustard (Dijon or Dijonaisse)
1 tablespoon Worcestershire sauce
1⁄2 cup breadcrumbs
1⁄4 cup chopped fresh parsley
1⁄2 teaspoon salt
1⁄4 teaspoon fresh coarse ground black pepper
8 chicken thighs, skin removed (about 2 1/2 lbs.)
DIRECTIONS
Preheat oven to 475 degrees.
Lightly grease a baking sheet.
In a large bowl, mix mustard and Worcestershire sauce until blended.
In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper.
Toss chicken thighs in mustard mixture and then coat with crumb mixture.
Place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear.
recipe courtesy of food.com/31958
Photo by Lori Mam
A different way from "same old, same old" to prepare breaded chicken. Great flavor and crispy coating...baked, not fried!
INGREDIENTS
1⁄4 cup creamy mustard (Dijon or Dijonaisse)
1 tablespoon Worcestershire sauce
1⁄2 cup breadcrumbs
1⁄4 cup chopped fresh parsley
1⁄2 teaspoon salt
1⁄4 teaspoon fresh coarse ground black pepper
8 chicken thighs, skin removed (about 2 1/2 lbs.)
DIRECTIONS
Preheat oven to 475 degrees.
Lightly grease a baking sheet.
In a large bowl, mix mustard and Worcestershire sauce until blended.
In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper.
Toss chicken thighs in mustard mixture and then coat with crumb mixture.
Place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear.
recipe courtesy of food.com/31958
Photo by Lori Mam
★Follow me or Friend Request me if you LOVE quotes, Recipes, and all sorts of good stuff!! www.facebook.com/kimmalonejudge
★Check out my group for healthier alternatives and FREE weight loss support at
www.facebook.com/groups/KeepMovingWithKim
Learn about Skinny Fiber -----> click here
No comments:
Post a Comment