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low-fat buttermilk mustard honey salt fresh ground black pepper rosemary breadcrumbs Parmesan cheese chicken thighs cooking spray
Viewed: 60 - Published at: 3 years agoIngredients
- 1/4 cup low-fat buttermilk
- 4 teaspoons Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/8 teaspoon dried rosemary
- 1/4 cup dry breadcrumbs
- 1 1/2 tablespoons grated fresh parmesan cheese
- 4 (6 ounce) chicken thighs, skinned
- cooking spray
Method
- Preheat oven to 425°.
- Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture.
- Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes.
- Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes.
- Place the chicken on baking sheet. Bake at 425° for 24 minutes or until a meat thermometer registers 180°, turning chicken after 12 minutes.
- Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over chicken.
