Recipe of the Week - Parmesan Deviled Chicken

1T olive Oil
1 clove garlic, minced or crushed
3-4 lbs cut up chicken skin on/bone in
1/4 c spicy brown or dijon mustard
2T dry white wine
3/4 c grated parmesan
1t paprika
1/4 t cayenne

Combine the garlic and olive oil and let sit while you cut the chicken into serving pieces.  Mix the mustard, wine and garlicky olive oil on a plate with a rim.  Mix the parmesan, paprika, and cayenne in another.  Dip the chicken pieces in the mustard mixture, coating both sides, then roll in the Parmesan and place in a roasting pan.  When all the chicken pieces are coated, roast for 75 minutes at 350.  

The stats I have for this as is:
394 cal, 32g prot, 1g carb

I changed ours as follows
*  Chicken - I used boneless, skinless chicken thighs (Much easier for me to eat)
*  Dry White WIne - I don't keep wine in the house, so I used an equivalent amount of white wine vinegar

I served this with brown basmati rice (a favorite of my husband's) and a tossed salad.  When it was reheated, it was still moist and easy on the pouch, and when I diced it and tossed it with salad greens, it was really yummy.

Enjoy! 

This sounds really good.  I may have to try this tonight.

Thanks. I love getting new recipies.