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Healthy eating does not have to mean compromising taste! Removing the skin from chicken reduces fat, while the sugar caramelizes the coating and contributes to a delicious flavour and aroma. Makes 4 servings.

Dijon Chicken


1/2 cup (125 mL) Dijon mustard
2 tbsp (25 mL) brown sugar
1 clove garlic, minced
1 1/2 tsp (7 mL) dry mustard
8 chicken thighs,* skin removed
3/4 cup (175 mL) dry breadcrumbs
* or substitute 4 chicken breasts or legs


Preheat oven to 400°F (200°C).

Combine Dijon and dry mustards, sugar, and garlic and blend well. Brush both sides of the chicken thighs with the mixture. Dip into breadcrumbs, coating lightly.

Place chicken pieces on a rack and bake for 30-45 minutes or until the chicken is tender and juices run clear.