This simple recipe works equally well with fresh tuna.
I like to serve it with baked potatoes and a green vegetable.
Preparation Time: 5 Minutes
|8 boneless chicken thighs||2 tblsp grainy mustard|
|1/4 cup sourcream||1 cup breadcrumbs|
Mix together the sour cream and mustard. Roll each chicken thigh in the mixture until thoroughly coated, then coat with breadcrumbs.
Place in a shallow roasting tray, top each thigh with a dot of butter, and bake in a moderate oven for 20-25 minutes, or until the juices of the chicken run clear when pricked with a knife.
Serve with melted garlic butter drizzled over.