Crispy Deviled Chicken
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
liquid egg substitute
|
|
| 2 | tablespoons |
chicken broth
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | clove |
garlic
finely chopped |
|
| 1 ½ | cups |
bread crumbs
dry |
|
| 3 | tablespoons |
basil
fresh |
|
| 1 | teaspoon |
paprika
|
|
| ¼ | teaspoon |
white pepper
|
|
| 12 | each |
chicken thighs, boneless, skinless
boneless, skinless |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
liquid egg substitute
|
|
| 3E+1 | ml |
chicken broth
|
|
| 15 | ml |
dijon mustard
|
|
| 1 | clove |
garlic
finely chopped |
|
| 355 | ml |
bread crumbs
dry |
|
| 45 | ml |
basil
fresh |
|
| 5 | ml |
paprika
|
|
| 1.3 | ml |
white pepper
|
|
| 12 | each |
chicken thighs, boneless, skinless
boneless, skinless |
*
|
Directions
Heat oven to 400℉ (200℃).
Spray shallow roasting pan with nonstick cooking spray.
Mix egg product, broth, mustard and garlic in small bowl.
In separate container, mix bread crumbs, basil, paprika and white pepper.
Dip each chicken thigh into egg mixture and shake to remove excess.
Coat with bread crumb mixture.
Place in pan.
Bake uncovered about 20 minutes or until juices run clear.
