Deviled Chicken recipe

INGREDIENTS

• ½ cup Dijon mustard
• 1 tablespoon lemon juice from ½ lemon
• 1 teaspoon ground paprika
• ½ teaspoon ground cayenne pepper
• 1½ cups Panko breadcrumbs
• 1 tablespoon dried parsley
• 1 tablespoon dried chives
• ½ teaspoon garlic powder
• 4-6 boneless, skinless chicken thighs
• Salt and pepper to taste

EQUIPMENT

• Instant-Read Thermometer Optional

INSTRUCTIONS

• Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
• In a shallow bowl, whisk together the Dijon, lemon juice, paprika, and cayenne pepper.½ cup Dijon mustard,1 tablespoon lemon juice,1 teaspoon ground paprika,½ teaspoon ground cayenne pepper
• In a second shallow bowl, stir together the Panko, parsley, chives, and garlic powder.1½ cups Panko breadcrumbs,1 tablespoon dried parsley,1 tablespoon dried chives,½ teaspoon garlic powder
• Season both sides of the chicken thighs with salt and pepper.4-6 boneless, skinless chicken thighs,Salt and pepper
• One piece at a time, dip the chicken in the Dijon mixture, tossing to coat, then into the breadcrumbs, rolling to coat all sides. Place on the prepared baking sheet and repeat with the remaining chicken.
• Bake for 35-40 minutes until the chicken reads 175°F on an instant-read thermometer.