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I was pretty much in heaven and felt like I was indulging in some serious southern cooking.  These thighs were amazing, albeit not the healthiest option Cooking Light has ever offered.  But I reminded myself it was still a lightened version of the real thing, and really it didn't matter once I took my first bite... I was lost in the flavors and careless to fat and calorie content...


Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce

1/2 cup low fat buttermilk
2 1/2 tablespoons Dijon mustard
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon dried crushed rosemary
1/2 cup dry breadcrumbs
3 tablespoons grated fresh Parmesan cheese
6-8 boneless skinless chicken thighs

Preheat oven to 425 degrees.

Combine first 6 ingredients in a microwave-safe bowl.  Spoon 1/4 cup of mixture into a shallow bowl; reserve remaining mixture.

Combine breadcrumbs and Parmesan cheese in another shallow bowl.  Dip chicken in buttermilk mixture; dredge in breadcrumb mixture.  Place on a plate and chill 15 minutes.  Lightly coat a baking sheet with cooking spray and place in oven for 5 minutes.

Place chicken on baking sheet.  Bake for 12 minutes, turn each piece and bake another 12 minutes.  Microwave reserved buttermilk mixture on high 20 seconds or until warm. Drizzle sauce over chicken (best served atop mashed potatoes!)

*original recipe courtesy of Cooking Light*