Contributed by Rachel and Brendan

We made this for the Walczaks and for Mom and Dad when they came out to visit us. We usually skip the sauce and just eat the chicken. It also makes great leftovers and is wonderful cold. Enhanced from Cooking Light.

Ingredients:

• 1/4 cup low-fat buttermilk (we used the re-constituted powdered variety)
• 4 tsp Dijon mustard
• 1 Tbsp honey
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp thyme
• 1/4 tsp dried rosemary
• 1/4 cup dry bread crumbs
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper
• 1/4 tsp dry thyme
• 1/4 tsp paprika
• 1 1/2 Tbsp grated fresh Parmesan cheese
• 4 (6 oz) chicken thighs, skinned
• Cooking spray

Preheat oven to 425 degrees. Combine the first 7 ingredients (buttermilk through rosemary) in a small microwave safe bowl. Spoon 3 Tbsp buttermilk mixture into a shallow bowl, reserve the remaining mixture. (*Note: again, you don’t have to reserve the extra if you don’t want the sauce on top, just use the entire mixture for dipping the chicken). Combine the next 6 ingredients (bread crumbs through Parmesan) in a bowl. Dip chicken in 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 degrees for 24 minutes or until a meat thermometer registers 180 degrees, turning chicken halfway through. Be careful not to peel off the breading when turning. If using the sauce, microwave the reserved buttermilk mixture on HIGH for 20 seconds or until warm. Drizzle the sauce over the chicken.