Shirley's Recipes

Servings: 2

Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture, dredge in breadcrumb mixture. Chill 15 minutes. Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes.

4 (6 ounce) chicken thighs, skinned\\

Name: Oven-fried Chicken Thighs with Buttermilk-Mustard Sauce
Key Ingredient: chicken thighs
Preparation: bake
Cuisine: American
Source: Cooking Light Mag. May 2001
Food Group: poultry
Meals: dinner
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :10
Elapsed Time: :50
Servings: 2

1/4 cup low-fat buttermilk
4 teaspoons Dijon mustard
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried rosemary
1/4 cup dry breadcrumbs
1-1/2 tablespoons grated fresh Parmesan cheese
4 (6-ounce) chicken thighs, skinned
Cooking spray

Preheat oven to 425F. Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl, reserve remaining mixture.
Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture, dredge in breadcrumb mixture Chill 15 minutes. Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes. Place the chicken on baking sheet. Bake at 425F. for 24 minutes or until a meat thermometer registers 180F., turning chicken after 12 minutes. Microwave reserved buttermilk mixture at HIGH for 20 seconds or until warm. Drizzle the sauce over chicken.