INGREDIENTS
5 high boneless chicken thighs, skin and fat removed (1 lb / 500 g in total)
3/4 cup (180 ml) of Italian seasoned bread crumbs
3 c. to tab (45 mL) Dijon mustard
3 c. to tab (45 mL) mayonnaise
salt and freshly ground pepper
PREPARATION
1. Using a sharp knife, cut the thighs into 3 or 4 strips. Place breadcrumbs in a shallow dish. In a bowl, mix the mustard and mayonnaise. Salt and pepper. Using a pastry brush, brush the chicken strips preparation with mustard, then dip them in the breadcrumbs and return them to coat.
2. Place the strips on a baking sheet lined with parchment paper and bake in preheated oven at 425 ° F (220 ° C) for about 14 minutes or until chicken is no longer pink inside and either crispy (return strappy mid-cooking).
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