When I make this dish, I invite my next-door neighbor over for supper. It's just enough for the two of us. This tasty chicken is tender and moist, with a bit of crunch from the cashews. -Bernice Morris, Marshfield, Missouri
- 1 teaspoon butter, softened
- 1 teaspoon cider vinegar
- 1 teaspoon prepared mustard
- 1 teaspoon paprika
- Dash pepper
- 2 boneless skinless chicken thighs (about 1/2 pound)
- 3 tablespoons soft bread crumbs
- 2 tablespoons chopped cashews
- In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11-in. x 7-in. baking dish. Sprinkle with bread crumbs.
- Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake 7-12 minutes longer or until chicken juices run clear and topping is golden brown. Yield: 2 servings.
Originally published as Deviled Chicken Thighs in Reminisce May/June 2003, p50
Reviews for Deviled Chicken Thighs
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Reviewed Nov. 26, 2013
"I didn't think it was too bad, but I needed to cook it longer than the recipe said. My husband didn't like it though, so I probably won't be making it again."
Reviewed Apr. 28, 2012 Edited Apr. 29, 2012
"OMG Company good and I usually only like white meat."
Reviewed May. 31, 2011