CHICKEN WITH BUTTERMILK MUSTARD SAUCE

1/4 Cup Low Fat Buttermilk 4 Teaspoons Dijon Mustard 1 Tablespoon Honey 1/4 Teaspoon Black Pepper 1/8Teaspoon Rosemary, dried

1/4 Cup Dry Bread Crumbs 1 1/2 Tablespoons Parmesan Cheese, grated 4 Chicken Thighs, skinless Cooking Spray

Preheat oven to 425°. Combine first 5 ingredients in a bowl. Spoon 3 tablespoons into a small bowl, set aside the rest. Combine the next 2 ingredients together. Dredge the chicken in the 3 tablespoons of buttermilk and then the bread crumb mixture. Place on a lightly coated baking sheet. Chill for 15 minutes. Bake chicken for 30 minutes or until done. Microwave the remaining buttermilk mixture for 20 seconds on high. Drizzle over the warm chicken. Serve.

SERVINGS 2; CALORIES 376; FAT 12 g; PROTEIN 43.6 g; CARBS 20.4 g; FIBER .4 g; CHOL 168 mg; IRON 3 mg; SODIUM 771 mg; CALC 152 mg SERVING SIZE= 2 Thighs

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Updated 12/7/99