Baked Chicken with Dijon and Lime8 small chicken thighs, skin removed3 tbsp Dijon mustard 1 tbsp light mayonnaise 1 clove garlic, crushed 1 lime, squeezed, and lime zest 3/4 tsp pepper salt 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. |