Oven-Fried Chicken Thighs With Buttermilk-Mustard Sauce For Two - cooking recipe

Ingredients

1/4 cup low-fat buttermilk
4 teaspoons Dijon mustard
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon dried rosemary
1/4 cup dry breadcrumbs
1 1/2 tablespoons grated fresh parmesan cheese
4 (6 ounce) chicken thighs, skinned
cooking spray

Preparation

Preheat oven to 425\u00b0.
Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture.
Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes.
Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes.
Place the chicken on baking sheet. Bake at 425\u00b0 for 24 minutes or until a meat thermometer registers 180\u00b0, turning chicken after 12 minutes.
Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over chicken.