1/4 cup Dijon-style mustard
2 tablespoons water
2 teaspoons snipped fresh thyme or 3/4 teaspoon dried thyme, crushed
1/2 teaspoon bottled minced garlic or 1 clove garlic, minced
1/4 teaspoon pepper
1/4 teaspoon paprika
2 1/2 to 2 3/4 pounds meaty chicken pieces, skin removed
3/4 cup fine dry bread crumbs
2 tablespoons margarine or butter, melted
1. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl,
stir together mustard, water; thyme, garlic, pepper, and paprika; set aside.
In another bowl or a plastic bag, place bread crumbs; set aside.
2. Dip the chicken pieces into the mustard mixture, allowing excess to drip
off. Roll or shake chicken in the bread crumbs.
3. Arrange the coated chicken pieces in the prepared pan so the pieces do
not touch. Cover tightly with plastic wrap. Refrigerate for 2 to 24 hours.
4. To bake, preheat the oven to 375° F. Drizzle the chicken with the melted
margarine. Bake, uncovered, for 40 to 50 minutes or until coating is golden
and an instant-read thermometer inserted in chicken registers 170° F for
breasts or 180° F for drumsticks or thighs. Do not turn during baking. Serve
warm.
Makes 4 to 6 servings. Prep: 15 minutes
Chill: 2 to 24 hours Bake: 40 to 50 minutes
Carb Choices: 1
Since the chicken bakes in the oven, it makes sense to cook another part of
your meal in it too. Pair the crispy, zippy chicken with oven-baked new
potatoes or baked squash, cooking them alongside the chicken on a second oven rack.
Round out your no-hassle meal with a micro-cooked green vegetable such as
asparagus, beans, or broccoli.