1 tablespoon oil
1 clove garlic, minced
1/4 cup spicy brown or Dijon mustard *
2 tablespoons dry white wine
3/4 cup parmesan cheese, the kind in a green can, 3 ounces
1 teaspoon paprika
1/4 teaspoon cayenne
8 chicken thighs, bone-in and skin on *
Salt, to taste

Combine the oil and garlic in a pie plate. Let stand about 5 minutes. Add the mustard and wine to the oil. In another pie plate, mix the parmesan cheese, paprika and cayenne. Coat the chicken with the mustard mixture then coat well with the parmesan cheese mixture on all sides. Place the chicken in a non-stick foil-lined 9x13" baking pan and sprinkle any remaining parmesan cheese mixture over each piece of chicken. Bake at 350º 75-90 minutes or until the chicken is cooked through and the coating is golden brown. My boneless chicken thighs took 60 minutes.

Makes 8 servings

* This is what Dana's recipe called for but I removed the bones from mine because I think they're easier to eat without them. I did leave the skin on. I used spicy brown mustard on mine.

Per Serving: 273 Calories; 20g Fat; 21g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

This recipe is from Dana Carpender's blog. Although I'm not big mustard user, this was quite nice and has a very unique flavor. Dana didn't say to season the chicken with salt so I didn't because I figured the cheese would be salty enough. I think you may want to at least lightly salt the chicken after coating it. Click the photo to see a close-up.

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