Dijon Parmesan Oven Fried Chicken

Adapted slightly from Laughing Spatula
Serves 6 to 8

Wow is this ever a keeper recipe?  It's definitely one for the rotation.  I have made this with boneless, skinless thighs as well as bone-in skin on thighs (increase cooking time if using bone-in), and boneless chicken breasts.  Every time I made this it was deliciously yummy!  It's easy and tasty and makes good left-overs, if you're lucky enough to have any!  I served it with garlic mashed potatoes and green garden peas with mushrooms.  Love at first bite!

INGREDIENTS:

6-8 boneless, skinless chicken thighs

4 Tablespoons melted butter

1/3 cup Dijon mustard

1 ½ cup Panko crumbs

½ cup grated Parmesan cheese

Salt and pepper to taste

INSTRUCTIONS:

·       Preheat oven to 375 degrees F

·       Line a sheet pan with foil (or SilPat liner) for easy clean-up

·       Spray with non-stick spray

·       Rinse and pat dry chicken thighs and set aside

·       Mix together melted butter and Dijon in a medium bowl

·       Combine Panko, Parmesan, salt and pepper on a plate or platter.

·       Add chicken thighs to butter/Dijon mixture and gently toss to be sure that each piece of chicken is coated.

·       Press each chicken thigh into Panko crumb mixture and place on prepared pan

·       Spray top of coated chicken thighs with additional non-stick spray

·       Bake for 30 minutes until coating is crispy and brown and chicken is cooked through.