Monday, March 22, 2010

Maple-Mustard Chicken Thighs

Maple-Mustard Chicken Thighs
Servings: 4
Weight Watchers Points: 4 per thigh

4 boneless, skinless chicken thighs
1/3 c. stone-ground mustard
1 clove garlic, minced
1/2 tsp. ground marjoram
3/4 tsp. dried basil
2 Tbsp. maple syrup

Preheat the oven to 375 degrees. Rinse the chicken and pat dry with paper towels.

Combine the mustard, garlic, herbs and maple syrup in a small bowl. Spread 1/4 of the mustard mixture on the top of each thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange the chicken in a single layer in a baking dish.

Bake until the mustard mixture has formed a crust and is slightly hardened, and the juices run clear when the chicken is pierced in the center, about 30 minutes.

NOTES: This dish may have a small ingredient list, but it's got loads of flavor. It's super-easy to prepare and really, really delicious!

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