Chicken, Mustard with Deviled Crumbs

By Snook

Ingredients

• 1/2 cup Dijon mustard
• 1/4 cup dry white wine
• 4 tsp. extra-virgin olive oil
• 2 tsp. Worcestershire sauce
• 2 lb. small boneless, skinless chicken thighs (about 8 to 10), trimmed
• 2 Tbs. unsalted butter
• 3/4 cup panko
• 3 large garlic cloves, minced
• 1/4 tsp. cayenne; more to taste
• Kosher salt and freshly ground black pepper
• 3 Tbs. finely grated Parmigiano-Reggiano

Preparation

Step 1

Combine the mustard, wine, oil, and Worcestershire in a 9x13-inch baking dish. Add the chicken, turn to coat well, and set aside for 15 minutes.

Meanwhile, in a 10-inch skillet, heat the butter over medium-low heat. Add the panko and cook, stirring, until light golden, about 4 minutes. Add the garlic and cook until the crumbs are golden brown, about 1 minute more. Season with the cayenne, 1/2 tsp. salt, and 1/4 tsp. pepper. Set aside to cool.

Heat a grill pan over medium-high heat. Lay the thighs flat on the grill and cook, turning once, until just cooked through, about 5 minutes per side. Transfer to a large platter and let rest for a few minutes. Toss the Parmigiano with the crumbs, sprinkle over the chicken, and serve.