Tuesday, September 29, 2009

Baked Chicken with Dijon and Lime

  • 8 small chicken thighs, skin removed
  • 3 tbsp Dijon mustard
  • 1 tbsp light mayonnaise
  • 1 clove garlic, crushed
  • 1 lime, squeezed, and lime zest
  • 3/4 tsp pepper
  • Salt
  • Dried parsley
Preheat oven to 400°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat. Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown Serve chicken with the pan juices drizzled over the top.

Servings: 4 • Serving Size: 2 thighs • Calories: 210 • Points: 4.25 pts

2 comments:

Dawn said...

This sounds good. I will have to try it.

Dawn said...

I did try this one and made a few changes...it came out great. If you want to view the changes I made you can go to my blog http://howdidimakeit101.blogspot.com/2010/08/baked-chicken-with-dijon-and-lime.html

Thanks for the idea and for sharing :)


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