Deviled Chicken Thighs

Ingredients: (Conversion Chart)

• 2 tablespoons rice wine vinegar
• 1 tablespoon hot pepper sauce
• 4 boneless, skinless chicken thighs, trimmed
• ½ cup dry breadcrumbs
• 1 tablespoon chopped fresh parsley leaves
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons Dijon mustard

Directions:

1. Preheat oven to 375°F.
2. In a resealable plastic bag, combine vinegar and hot pepper sauce. Add chicken and seal bag; tossing to coat chicken. Set aside and let marinate 10 minutes.
3. Meanwhile, on waxed paper, combine breadcrumbs, parsley, salt, and pepper. Set aside.
4. Drain and pat dry chicken with paper towel. Lightly brush chicken with mustard, then coat with breadcrumb mixture.
5. Spray a large ovenproof nonstick skillet with cooking spray and heat over medium heat. Add chicken, cook 4 minutes on one side. Turn chicken, then place skillet in oven and bake until cooked through and crisp, about 6 to 7 minutes.

Nutrition Info: