Oven-fried Chicken Thighs with Buttermilk-Mustard Sauce
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/4 c. lowfat buttermilk4 t. dijon mustard1 T. honey1/4 t. salt1/4 t. black pepper1/8 t. dried rosemary1/5 c. dry breadcrumbs1 1/2 t. grated fresh Parmesan cheese4 (6-oz) chicken thighs, skinned
Preheat oven to 425F. Combine first 6 ingredients in a small microwave-safe bowl. Spoon 3 T. mixture into shallow bowl and reserve remaining mixture.
Combine breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 T. buttermilk mixture, dredge in breadcrumbs. Chill 15 minutes. Lightly coat a baking sheet with cooking spray and place in oven for 5 min. (This makes the bottoms crispy.)
Place chicken on baking sheet. Bake for 24 min., turning halfway through. Microwave reserved buttermilk mixture at HIGH for 20 seconds or until warm and drizzle over chicken.
Yield: 2 servings (2 thighs and 2 T. sauce)
Number of Servings: 2
Recipe submitted by SparkPeople user PEGGY-.
Combine breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 T. buttermilk mixture, dredge in breadcrumbs. Chill 15 minutes. Lightly coat a baking sheet with cooking spray and place in oven for 5 min. (This makes the bottoms crispy.)
Place chicken on baking sheet. Bake for 24 min., turning halfway through. Microwave reserved buttermilk mixture at HIGH for 20 seconds or until warm and drizzle over chicken.
Yield: 2 servings (2 thighs and 2 T. sauce)
Number of Servings: 2
Recipe submitted by SparkPeople user PEGGY-.
Nutritional Info Amount Per Serving
- Calories: 289.1
- Total Fat: 7.5 g
- Cholesterol: 118.7 mg
- Sodium: 850.6 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.7 g
- Protein: 31.5 g
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