chicken thighs with mashed sweet potato

By á-1672

Ingredients

• 1/4 cup(s) Dijon mustard
• 2 tablespoon(s) Worcestershire sauce
• 1/4 teaspoon(s) ground red pepper (cayenne)
• 1 clove(s) garlic, crushed with press
• 1/3 cup(s) panko (Japanese-style bread crumbs)
• 1/4 cup(s) loosely packed fresh parsley leaves, chopped
• 2 pound(s) skinless, boneless chicken thighs, cut into 1-inch-wide strips
• 4 medium (12 ounces each) sweet potatoes
• 1 tablespoon(s) margarine or butter
• Salt and pepper

Details

Servings 4
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Preheat broiler. Grease 151/2" by 101/2" jelly-roll pan. In large bowl, mix mustard, Worcestershire, ground red pepper, and garlic until blended. On waxed paper, combine bread crumbs and parsley.
Toss chicken with mustard mixture; place in jelly-roll pan. Broil chicken, 5 to 7 inches from source of heat, 8 minutes. Remove pan from broiler, and sprinkle chicken with crumbs (do not turn chicken over). Return pan and broil 2 minutes longer or until crumbs are browned and juices run clear when thickest part of thigh is pierced with knife.
Meanwhile, place unpeeled whole potatoes in microwave-safe large bowl; cover with vented plastic wrap. Microwave potatoes on High 5 minutes. Re-arrange potatoes and cook 5 minutes longer or until tender. Cool potatoes 5 minutes. Cut each potato lengthwise in half and scoop potato from skin into same bowl; discard skin. With potato masher, coarsely mash potatoes with margarine, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.