Thanks Paula Deen for this terrific recipe! I lightened Paula's recipe by removing the skin and I replaced the mayonnaise with light mayo. Since I removed the skin, I put it in the broiler for a few minutes to brown the top and give it a golden color after it finished baking. This chicken was a hit with me and the hubbie!
Baked Chicken with Dijon and Lime
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 thighs • Old Points: 5 pts • Points+: 5 pts
Calories: 214.4 • Fat: 11.2 g • Protein: 23.8 g • Carb: 1.5 g • Fiber: 0.2 g
- 8 small chicken thighs, skin removed
- 3 tbsp Dijon mustard
- 1 tbsp light mayonnaise
- 1 clove garlic, crushed
- 1 lime, squeezed, and lime zest
- 3/4 tsp pepper
- dried parsley
Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.