Anonymous Fri Oct 07 11:22:18 2005

1/3 cup cholesterol-free egg product or

Egg Substitute

2 tablespoons chicken broth

1 tablespoon Dijon mustard

1 clove garlic, finely chopped

1-1/2 cups dry whole wheat or white bread

crumbs

3 tablespoons fresh or

1 tablespoon dried basil leaves

1 teaspoon paprika

1/4 teaspoon white pepper

12 skinless boneless chicken thighs

(about

1-1/2 pounds)

Heat oven to 400 degrees. Spray shallow roasting pan with nonstick cooking spray. Mix egg product, broth, mustard and garlic in small bowl. In separate container, mix bread crumbs, basil, paprika and white pepper. Dip each chicken thigh into egg mixture and shake to remove excess. Coat with bread crumb mixture. Place in pan. Bake uncovered about 20 minutes or until juices run clear. 6 servings