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  • 8 small chicken thighs, skinless

  • 2 tbsp Dijon mustard

  • 2 tbsp wholegrain mustard

  • 2 large egg yolks

  • 150g/ fresh white breadcrumbs

  • 2 tbsp chopped fresh thyme

  • Plain flour (for coating)

  • Oil

  • Serve with

  • Green salad and cherry tomatoes & a wedge of lemon.


  • 1.

    Preheat oven to 180c/ 350f/Gas 4.

  • 2.

    Mix the breadcrumbs and thyme together.

  • 3.

    Mix the mustards and egg yolks together.

  • 4.

    Season the chicken thighs then dip in the flour, then the mustard mixture then the breadcrumbs.

  • 5.

    Place the chicken thighs on a plate, cover and chill for 30 mins – 1 hour.

  • 6.

    Heat about 2.5 cm of oil in a pan and fry for approx 5 minutes. Then place in preheated oven for approx 25 minutes until chicken is cooked thoroughly.

  • 7.

    Serve with green salad, cherry tomatoes and a wedge of lemon.

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