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Tarragon Dijon Baked Chicken Thighs
This meatloaf makes out-of-this-world sandwiches the next day
(if there are any leftovers!).
Makes 4 chicken thighs, 2 servings
cooking spray
3 tablespoons Dijon-style mustard
1
1
⁄2 tablespoons honey
1
⁄2 teaspoon tarragon
1
⁄2 teaspoon Worcestershire sauce
4 skinless, bone-in, chicken thighs
Preheat toaster oven to 450°F. Line baking pan with foil, arrange chicken
on rack and place in prepared baking pan. Lightly coat rack with cooking
spray.
Place mustard, honey, tarragon, and Worcestershire sauce in a small bowl
and stir to blend. Spread evenly on chicken. Arrange chicken on prepared
rack, “skin” side down, bake for 10 minutes. Rotate baking tray and turn
the thighs to skin side up. Bake for an additional 10 to 15 minutes, until
juices run clear and chicken reads 180°F when tested with an instant-read
thermometer. Serve hot or chilled.
Nutritional information per serving:
Calories 469 (56% from fat) • carb. 19g • pro. 33g • fat 29g
• sat. fat 8g • chol. 158mg • sod. 699mg • calc. 25mg • fiber 0g
Meatloaf
Makes 3 to 4 servings
2
⁄3 cup uncooked oatmeal (regular or quick)
1
⁄3 cup ketchup
1 large egg
2 teaspoons Worcestershire sauce
1 teaspoon Dijon-style mustard
1 pound ground meatloaf mix (
1
⁄2 beef,
1
⁄4 pork,
1
⁄4 veal)
or ground turkey
1
⁄2 cup finely chopped onion
1 small clove garlic, finely minced
1
⁄2 teaspoon kosher salt
1
⁄4 teaspoon freshly ground black pepper
For glaze (optional):
1
⁄4 cup ketchup
1 tablespoon brown sugar
1
⁄2 teaspoon Dijon-style mustard
Combine glaze ingredients and stir until smooth.
Place oatmeal, ketchup, egg, Worcestershire sauce, and mustard in a
medium bowl and stir to blend. Let stand for 5 minutes to soften oatmeal.
Preheat the toaster oven to 375°F.
Add ground meat, onion, garlic, salt, and pepper. Mix to combine well (use
a spoon or clean hands). Pack into a 3-cup loaf pan (7
1
⁄2x3
3
⁄4x2
1
⁄4 inch).
Bake in toaster oven for approximately 60 minutes*, until top is well
browned and meat registers 175°F when tested – juices will run clear, not
pink. Let stand 5 to 10 minutes in loaf pan, drain excess fat if necessary,
loosen sides if necessary and turn out to slice. Cover and refrigerate
leftovers.
*If you are using glaze, spread evenly over meatloaf after it has baked for 45
minutes.
Nutritional information per serving:
Calories 373 (36% from fat) • carb. 17g • pro. 40g • fat 14g • sat. fat 6g
• chol. 146mg • sod. 678mg • calc. 24mg • fiber 1g
10
RTO20 IB-5947 4/30/05 10:01 AM Page 12
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