Dijon Chicken with Panko Parmesan Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 C butter, melted1/2 C Dijon mustard2 cloves garlic, peeled and minced or pressed1/2 C mayonnaise1/2 to 1 T Asian Sesame Oil1 t soy sauce2 C panko1/2 C grated parmesan cheese6 T minced parsley3 lbs. Boneless skinless chicken thighs
1. In a large bowl, whisk together butter, mustard, garlic, mayonnaise, sesame oil and soy sauce. In another bowl, mix panko, parmesan, and parsley.
2. One at a time, turn chicken thighs in butter mixture to coat completely. Dip each thigh in panko mixture. Place thighs in a 10x15-inch baking pan.
Bake chicken in a 400° oven until crumbs are golden and thighs are no longer pink in center of thickest part (cut to test), about 45 minutes. Place 1 or 2 thighs on each dinner plate.
Number of Servings: 12
Recipe submitted by SparkPeople user NTFLOWERS.
2. One at a time, turn chicken thighs in butter mixture to coat completely. Dip each thigh in panko mixture. Place thighs in a 10x15-inch baking pan.
Bake chicken in a 400° oven until crumbs are golden and thighs are no longer pink in center of thickest part (cut to test), about 45 minutes. Place 1 or 2 thighs on each dinner plate.
Number of Servings: 12
Recipe submitted by SparkPeople user NTFLOWERS.
Nutritional Info Amount Per Serving
- Calories: 221.8
- Total Fat: 12.0 g
- Cholesterol: 74.4 mg
- Sodium: 501.3 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 0.4 g
- Protein: 16.8 g
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