4 skinned and boned chicken thighs
1/8 tsp. salt and pepper
1 tbsp. plus 1 tsp. Dijon mustard
1 tsp. olive oil
2/3 c. corn bread crumbs
1 tbsp. fresh sage, thyme, or rosemary or 1 tsp. each seasoning if you use dried herbs
Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Bake 20 to 25
minutes until juices run clear.
In a bowl combine mustard and oil. In another bowl combine crumbs and herbs.
Preheat broiler. Set rack 6 inches from heat. Brush half of mustard on chicken and
sprinkle on crumbs. Broil until brown, turn chicken and repeat on other side. Serves 4.
Calories 178 Saturated fat 1 g. Total fat 7 g. Protein 24 g. Carbohydrate 4 g. Fiber 0 g.
Sodium 264 mg. Cholesterol 91 mg.
1/8 tsp. salt and pepper
1 tbsp. plus 1 tsp. Dijon mustard
1 tsp. olive oil
2/3 c. corn bread crumbs
1 tbsp. fresh sage, thyme, or rosemary or 1 tsp. each seasoning if you use dried herbs
Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Bake 20 to 25
minutes until juices run clear.
In a bowl combine mustard and oil. In another bowl combine crumbs and herbs.
Preheat broiler. Set rack 6 inches from heat. Brush half of mustard on chicken and
sprinkle on crumbs. Broil until brown, turn chicken and repeat on other side. Serves 4.
Calories 178 Saturated fat 1 g. Total fat 7 g. Protein 24 g. Carbohydrate 4 g. Fiber 0 g.
Sodium 264 mg. Cholesterol 91 mg.
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