CHICKEN WITH S A GE C O RN BREAD C R UST

 

 

 

 

 

4 skinned and boned chicken thighs

1/8 tsp. salt and pepper

1 tbsp. plus 1 tsp. Dijon mustard

1 tsp. olive oil

2/3 c. corn bread c r umbs

1 tbsp. fresh sage, thyme, or

rosemary or 1 tsp. each seasoning if you use dried herbs

 

 

Preheat oven to 400 degrees.   Sprinkle chicken wi t h salt and pepper.   Bake

20 to 25 minutes until juices run clear.   In a bowl combine mustard and o i l.

In another bowl combine crumbs and herb s .   Preheat broiler.   Set rack 6 inches from heat.   B rush half o f musta r d on chicken and spr i nkle on crumbs. Broil until brown, turn ch i cken and repeat on other s id e .   Serves 4.   Calor i es

178 Saturated fat 1 g. Total fat 7 g. Protein 24 g. Carbohydrate 4 g. Fiber 0

g. Sodium 264 mg. Cholesterol 91 mg.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN TERI -YAKI

 

 

 

--TERI SAUCE:--

 

 

4 c. (1 quart) soy sa u ce (Kikkoman preferred)

1/4 c. (2 oz.) Mogen David con c ord white w i ne or equivalent (optional but it does add special taste - alcohol ev a porates when cooki n g)

1/2 c. (4 oz.) brown s ugar

1 oz. garlic powder


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