Deviled Chicken Thighs

By carol gorman

Ingredients

• Servings 4
• Units US
• 1 ⁄4 cup creamy mustard (Dijon or Dijonaisse)
• 1 tablespoon Worcestershire sauce
• 1 ⁄2 cup breadcrumbs
• 1 ⁄4 cup chopped fresh parsley
• 1 ⁄2 teaspoon salt
• 1 ⁄4 teaspoon fresh coarse ground black pepper
• 8 chicken thighs, skin removed (about 2 1/2 lbs.)

Details

Adapted from food.com

Preparation

Step 1

Directions
See How It's Made

Preheat oven to 475 degrees.

Lightly grease a baking sheet.

In a large bowl, mix mustard and Worcestershire sauce until blended.

In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper.

Toss chicken thighs in mustard mixture and then coat with crumb mixture.

Place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear.

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