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