Chicken A American Favorite

If, like many families, you're already preparing chicken a couple of nights a week, you'll welcome new inspirations for this versatile favorite. One of the wonderful things about cooking chicken is that it is a succulent canvas for just about any mix of ethnic flavors,herbs, and spices. And the poultry industry has responded to the call for more convenient cuts and preparation. Whether you want to stir-fry chicken tenders, braise bone-in thighs, or saute breast cutlets, these cut are in your local meat cases around the world. All this and great nutrition profile too,--it's no wonder that chicken is the most often cooked main dish on American dinner tables today. With this article I would like to share with you a great chicken recipe that is different but also very, very good I know you will love this great recipe treat so try it on your family and friends you will thank you me for it later.......Enjoy!

Deviled Chicken Thighs

Skinless chicken thighs coated with a flavorful mustard mixture and bread crumbs, then baked until crisp and golden, serve with seasoned green beans on the side.

Prep time 15 minutes Bake time 30 minutes

1/4 cup creamy mustard (such as Dijonnaise)

1 tablespoon Worcestershire sauce

1/2 cup plain dried bread crumbs

1/4 cup loosely packed fresh parsley leaves, chopped

1/2 tesspoon salt

1/4 teaspoon coarsely ground black pepper

8 large chicken thighs(2 1/2 pounds), skin and fat removed

1. Preheat oven to 475 degrees lightly grease a 15 1/2 by 10 1/2 jelly-roll pan. in a large bowl, mix the creamy mustard and Worcestershire sauce until blended. On a piece of waxed paper, combine bread crumbs, parsley, salt and pepper.

2. Toss the chicken thighs with the mustard mixture, then roll in crumb mixture until evenly coated; place in the jelly-roll pan.

3. Bake thighs 15 minutes; turn the thighs and bake until juices run clear when thickest part of the thigh is pierced with the tip of a knife, cook about 15 minutes longer.