 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
A simple, delicious, low fat recipe that can be served hot, at room temperature or cold. I love this made with chicken thighs but 4 breasts can be substituted if you prefer white meat. Ingredients:
1/4 cup plain yogurt |
2 tablespoons dijon mustard |
1 cup whole wheat bread crumbs |
1 teaspoon dried thyme, crushed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 skinless chicken thighs, deboned if desired |
Directions:
1. In a small bowl, combine the yogurt and mustard.
2. In a shallow bowl, combine the bread crumbs, thyme, salt and pepper.
3. Dip each piece of chicken in the mustard mixture, coating well, then roll in the bread crumb mixture.
4. Place the chicken in a single layer on a lightly greased baking sheet.
5. Bake at 350 degrees F for 45 to 50 minutes for bone-in chicken, 30 minutes for boneless chicken, or until golden brown and the meat is no longer pink.
|
|