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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
1. Preheat oven to 475 degrees.
2. Lightly grease a baking sheet.
3. In a large bowl, mix mustard and Worcestershire sauce until blended.
4. In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper.
5. Toss chicken thighs in mustard mixture and then coat with crumb mixture.
6. Place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear.
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