Mustard-Crumb Chicken Thighs

By kjs1010

Here's a healthy switch from fried chicken, and it's ready to go in a fraction of the time. Tender chcken thighs are coated with a sweet-tart dijon mixture and dredged in bread crumbs, then broiled until crispy and delicious. The recipe can easily be doubled and served hot or cold-great fixings for a crowd or to serve for a picnic

Ingredients

• 1 1/4 # skinless boneless chicken thighs, trimmed of all visible fat
• 3 Tbs dijon mustard
• 1 1/2 Tbs packed brown sugar
• 1 Tbs fresh lemon juice
• 1/4 tsp black pepper
• 3/4 cup fresh bread crumbs

Preparation

Step 1

Place the chicken thighs, skinned side down, between 2 sheets of wax paper and pound to an even thickness with a meat mallet or the bottom of a heavy saucepan.

Combine the mustard, brown sugar, lemon juice, and pepper in a medium bowl. Add the chicknen and coat on all sides with the mustard mixture. Cover the bowl with plastic wrap and refrigerate 15 minutes.

Meanwhile, spray the broiler rack with nonstick spray; preheat the broiler.

Spread the bread crumbs on a sheet of wax paper. Coat the chicken on both sides with the crumbs, gently pressing crumbs to adhere.

Place the chicken on the rack. Broil 8 inches from the heat until cooked through and crumbs are golden, about 6 minutes on each side. Cut each thigh in half crosswise and serve at once.

Substitute your favorite mustard for the dijon, or an equal amount of homey, jam or jelly for the brown sugar.
To make bread crumbs for this recipe use 1 1/2 slices of bread to make 3/4 cup of crumbs.