HONEY MUSTARD CHICKEN THIGHS

6 - 10 boneless chicken thighs 
1-1/2 cups Italian Style bread crumbs
1 tablespoon dried parsley

1/2 cup Dijon mustard 
2 tablespoons honey 
1 teaspoon minced garlic
1/2 teaspoon dried rosemary
1/4 teaspoon salt

1 tablespoon olive oil


Preheat oven to 375. Mix together Dijon mustard, honey, garlic, rosemary, and salt in a medium bowl. In a shallow bowl, mix together bread crumbs and parsley. Dip chicken pieces in honey mustard mixture, then dredge in breadcrumbs. 

Spray a baking dish with non-stick spray and lay coated chicken pieces on bottom of the dish so they are not touching. Drizzle with olive oil and bake uncovered for 40 minutes or until chicken is cooked through.

SKILLET POTATOES

6 medium potatoes, washed and thinly sliced 
1/4 cup vegetable oil
2 Tbsp. butter 
1 large onion, thinly sliced 
1/4 tsp. salt 
1/4 tsp. pepper

In a medium sauce pan, boil potatoes  10 to 12 minutes, or until fork-tender; drain and set aside.

In a large skillet, heat the oil over medium-high heat. Add the sliced onions and butter, sauté for 4 to 5 minutes, or until they start to brown.

Add the potatoes, salt, and pepper to the skillet; mix well and cook for 10 to 15 minutes, or until potatoes are golden, turning occasionally.