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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (226g) Recipe makes 4 servings |
||
| Calories 464 | ||
| Calories from Fat 269 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.9g | 46% | |
| Saturated Fat 8.4g | 42% | |
| Monounsaturated Fat 12.7g | ||
| Polyunsaturated Fat 6.7g | ||
| Trans Fat 0.4g | ||
| Cholesterol 157mg | 52% | |
| Sodium 751mg | 31% | |
| Potassium 467mg | 13% | |
| Total Carbohydrate 12.1g | 4% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 1.7g | ||
| Protein 35.0g | 70% | |
Menus using this recipe:
Dinner Menu week of February 9-15
Dinner Menu Week of November 17-23
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A different way from "same old, same old" to prepare breaded chicken. Great flavor and crispy coating...baked, not fried!
SERVES 4
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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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Roast
- Occasion > Dinner Party
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Occasion > To Go... > Brown Bag
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: AD #2
On Jun 2, 2009
I'd add a tsp salt to the mustard/worcestershire, and let it marinate a bit.
From: cknick
On Apr 1, 2009
Loved it! Used champagne mustard, and added garlic powder, italian seasoning and fresh parmesan to the breadcrumb mixture. Baked at 375 for an hour on a rack so the thighs were crispy on all sides.
From: PanNan
On Jul 16, 2002
I used Creole mustard which gave this recipe a nice flavor. I didnt have enough fresh breadcrumbs for the whole recipe, so used cornflake crumbs instead for about half . The coating with the fresh breadcrumbs turned out a little mushy on the bottom, but those with the cornflake crumbs were real crispy. Everyone liked this dish. Will make it again.
From: Grandpa Harry
On Jun 25, 2002
Bought a bunch of chicken thighs on sale and didn't know what to do with them. This recipe is wonderful and uses things I already have in my pantry. Didn't change a thing and the chicken turned out wonderful. I might also try this on boneless chicken breasts next time.
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