| Lemon Mustard Chicken
| Yields: 6 servings |
"Lemon and lime juice team with mustard for a chicken coated with plenty of pizzazz. A mildly spiced herb-bread coating seals in the juicy flavors." INGREDIENTS: | 5 tablespoons lemon juice 5 tablespoons fresh lime juice 4 tablespoons prepared mustard 6 chicken thighs 3/4 teaspoon salt 1/2 teaspoon ground black pepper | 1/4 teaspoon curry powder 1/4 teaspoon dried oregano 1 tablespoon lemon zest 1 cup dried bread crumbs 6 tablespoons butter 1 lemon - sliced, for garnish 1 tablespoon chopped fresh parsley, for garnish | DIRECTIONS: | 1. | Combine lemon and lime juices with the prepared mustard. Brush over chicken. Set aside. | | 2. | Combine bread crumbs, salt, pepper, curry powder, oregano, and grated lemon peel. Roll chicken in crumb mix, coating well. | | 3. | In a heavy baking pan or iron skillet, melt butter or margarine over medium heat. Place chicken in pan, skin side down. | | 4. | Place in a preheated 350 degree F (175 degree C) oven. Bake, uncovered, for 20 minutes. Turn chicken and bake until tender, about 30 more minutes. Serve on a warm platter with sliced lemons and chopped parsley, if desired. | |
