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Ingredients
- 1/4 cup low-fat buttermilk
- 4 tsp Dijon mustard
- 1 Tbsp honey
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp dried rosemary
- 1/4 cup dry breadcrumbs
- 1-1/2 Tbsp grated fresh Parmesan cheese
- 4 6oz chicken thighs skinned
- Cooking spray
Details
Servings 2
Preparation
Step 1
Preheat oven to 425 deg.
Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 Tbsp buttermilk mixture into a shallow bowl; reserve remaining mixture.
Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 Tbsp buttermilk mixture, dredge in breadcrumb mixture. Chill 15 min. Lightly coat a baking sheet with cooking spray, and place in oven for 5 min.
Place the chicken on baking sheet. Bake at 425 deg for 24 min or until a meat thermometer registers 180 deg, turning chicken after 12 min. Microwave reserved buttermilk mixture on high for 20 sec or until warm. Drizzle the sauce over chicken.
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