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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%
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Dinner Menu week of February 9-15

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Chicken with Salad

woodland hues

Deviled Chicken Thighs

Recipe #31958 | 45 min | 15 min prep | add private note

⁽⁸⁵⁾ RATE IT NOW Print Recipe

By: Karen=^..^=
Jun 23, 2002

A different way from "same old, same old" to prepare breaded chicken. Great flavor and crispy coating...baked, not fried!

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: wish.on.a.star

On Oct 14, 2009

I've been making this recipe for years, except I mix the mustard with 1/4 of mayo. It helps keep the chicken juicy. It works great on breasts also.

0 people found this review helpful

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From: keebler99

On Sep 14, 2009

bf and son LOVED this! I used drumsticks instead and used half mayo/half dijon mustard for the "creamy mustard" but otherwise followed the recipe and it was great. Thanks!

0 people found this review helpful

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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.

13 people found this review helpful

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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.

12 people found this review helpful

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