Mustard Crisp Chicken
Recipe from Diabetic Living

For a crispy crust without frying, coat the chicken in a mustard mixture and dip in bread crumbs before baking. Not frying the chicken helps make this a low-fat dinner.

Mustard Crisp Chicken

by 3  people

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  • 1/4  cup 
    Dijon-style mustard
  • 2   tablespoons 
  • 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 
  • 1/4  teaspoon 
  • 2 1/2 - 2 3/4  pounds 
    meaty chicken pieces, skin removed
  • 3/4  cup 
    fine dry bread crumbs
  • 2   tablespoons 
    margarine or butter, melted
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.
Dip the chicken pieces into the mustard mixture, allowing excess to drip off. Roll or shake chicken in the bread crumbs.
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.
To bake, preheat the oven to 375 degrees 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 degrees F for breasts or 180 degrees F for drumsticks or thighs. Do not turn during baking. Serve warm. Makes 4 to 6 servings.
Nutrition information
Per Serving: cal. (kcal) 245, Fat, total (g) 11, chol. (mg) 69, sat. fat (g) 2, carb. (g) 9, fiber (g) 0, pro. (g) 25, vit. A (RE) 61.81, vit. C (mg) 0, sodium (mg) 688, calcium (mg) 30.29, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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