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This simple recipe works equally well with fresh tuna. I like to serve it with baked potatoes and a green vegetable. Serves 4 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.