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All Recipes » Poultry Recipes » Baked Chicken with Dijon and Lime () 1 Vote(s)
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Posts: 330
February 2004

Baked Chicken with Dijon and Lime Sun, 17 July 2011 14:42
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
dried parsley

1. 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.

To Freeze: Freeze in freezer safe container.

To Reheat: Heat oven to 400 degrees. Spray a large baking pan with a little Pam to prevent sticking. 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.

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