Preheating the baking sheet helps to crisp the chicken on the bottom. Serve with mashed potatoes.
1/4 cup low-fat buttermilk
4 teaspoons Dijon mustard
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried rosemary
1/4 cup dry breadcrumbs
1 1/2 tablespoons grated fresh Parmesan cheese
4 (6-ounce) chicken thighs, skinned
How to Make It
Preheat oven to 425°.
Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture.
Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes. Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes.
Place the chicken on baking sheet. Bake at 425° for 24 minutes or until a meat thermometer registers 180°, turning chicken after 12 minutes. Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over chicken.