How’s it going today, eh? Keeping well? Good to hear… and I do my best to interject some healthiness into my blog occasionally so, soon as you get that mug filled up from Madge’s selection of fine coffees and carefully choose a treat for the day, why, I’ll let you in on another healthy and delicious recipe of mine. I love chicken anyway I can get it. It has a lot less fat than red meats, full of protein and this recipe is also packed with selenium, a vitamin that boosts the production of disease-fighting antioxidants.
What You'll Need:
3 tbsp Dijon mustard
2 tbsp grade B maple syrup
2 tbsp olive, canola or sunflower oil, divided
1 tbsp fresh thyme, chopped
3/4 tsp black pepper
1/2 tsp salt, optional
4 lb bone-in chicken pieces, skinless and fat-trimmed
1 1/2 cups whole grain breadcrumbs
Cooking Instructions:
In a large bowl, mix Dijon mustard, maple syrup, 1 tbsp oil, thyme, salt and pepper. Whisk until well-blended.
Dip chicken pieces in mixture until evenly coated on all sides.
Cover chicken and place in refrigerator for at least 30 minutes (up to 6 hours).
Preheat oven to 400 degrees. Place a wire rack over a large baking sheet to cook chicken.
Mix breadcrumbs and remaining oil on the surface of a large plate. Dredge the meatier side of each chicken piece through the breadcrumb mixture.
Arrange pieces on wire rack, dredged side up. Bake for 35-40 minutes or until golden brown. Serve hot and enjoy!
See…I told you I was watching out for your health!
Bob
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