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Baked chicken is always an easy, inexpensive weeknight dinner solution. Grab some chicken drumsticks, remove the skin, brush it with this Dijon-lime Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season with salt.
Alright, don’t linger, let’s plan this dijon-lime baked chicken formula with 6 elements which are definitely easy to have, and we have to process them at the very least through 5 methods. You should expend a while on this, so the resulting food could be perfect.
Composition of Dijon-Lime Baked Chicken:
- Need 4 tbsp of dijon mustard
- Give 1 1/4 tbsp of mayonnaise
- Provide 1 zest and juice from 1 lime
- Need for salt and pepper
- Take 1 tsp - Fresh minced parsley
- Get 6 of boneless skinless chicken thighs
Serve the chicken with pan juices drizzled over top and garnished with chopped parsley. Add chicken and toss to coat well. Nut crumbs give these crispy, zesty chicken breasts added flavor. For more follow the hashtag #RachaelRayShow.
Dijon-Lime Baked Chicken step by step:
- Mix all ingredients together and marinade chicken for 45min-1 hour
- Preheat oven to 400°F and spray baking sheet with nonstick spray
- Place chicken on baking sheet and top with remaining marinade.
- Bake for 30 min, then set under the broiler for 5 min to brown the top.
- Serve with your fave sides 😉we did parsley rice and salad
Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. The lemon & lime gave this a nice depth. Based on other reviews I reduced the Dijon by half and it was about perfect. Skewer chicken on bamboo skewers (pre-soaked in water), adding a thin lemon slice between every other piece of chicken. Developed for CFC by Nancy Guppy, RD, MHSc.
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