I make this dish when I invite my next-door neighbor over for supper. It's just enough for the two of us. The tasty chicken is tender and moist with a bit of crunch from the cashews. —Bernice Morris, Marshfield, Missouri

Deviled Chicken Thighs

butter, softened

cider vinegar

mustard

paprika

pepper

boneless skinless chicken thighs (about 1/2 pound)

bread crumbs

cashews

23g protein. Diabetic Exchanges: 3 lean meat

In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs.

Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake until chicken juices run clear and topping is golden brown, 7-12 minutes longer.

Delicious! I substituted Morning Star Veggie Chik Strips for the chicken thighs. Thank you, Bernice, for sharing this recipe.

OMG Company good and I usually only like white meat.

I really liked these. Very moist. I used Dijon mustard and left off the cashews since I didn't have any on hand. The flavor really did remind me of deviled eggs.

I just made this recipe today and my family loved it, even the cat. The chicken was very moist and had great flavor.  It is definitely a keeper.

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.

deviled chicken thighs

Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 2

Author : Taste of Home Editorial Team

Ingredients

Instructions

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