Ingredients
2 tablespoon(s) cider or rice-wine vinegar
1 tablespoon(s) garlic hot-pepper sauce
4 (1 pound total) boneless, skinless chicken thighs, trimmed of visible fat
1/2 cup(s) plain dry breadcrumbs
1 tablespoon(s) chopped fresh thyme
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
2 tablespoon(s) Dijon mustard
Olive oil cooking spray
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Directions
Heat oven to 375 degrees F.
Mix vinegar and garlic hot-pepper sauce in a resealable food-storage bag; add chicken.
Seal bag; toss to coat chicken.
Let marinate at room temperature 10 minutes.
Meanwhile, on a sheet of waxed paper, mix breadcrumbs, thyme, salt, and pepper.
Drain chicken; pat dry with a paper towel.
Lightly brush thighs with mustard, then coat in breadcrumb mixture.
Spray a large ovenproof nonstick skillet with olive oil cooking spray and place over medium heat.
Add chicken; cook first side 4 minutes.
Carefully turn chicken, then place skillet in oven.
Continue to bake 6 minutes, or until chicken is cooked through and coating is crisp.
Paleo Cookbook By Nikki Young. Gluten Free, Dairy Free And Preservative Free Recipes!
