Baked Chicken with Dijon & Lime with Sautéed Spanish Corn
It's been ages since I bought or cooked chicken drumsticks, but last night was the night to change that! I love so many of the recipes on the Skinnytaste blog, and this was one I hadn't tried. It came out very tasty and I'd definitely recommend. Next time, I may try it with chicken breasts instead. The corn is something I came up with and it was delicious. It's my play on the corn we get from one of our favorite DC restaurants - Estadio. Definitely give it a go! Baked Chicken with Dijon & Lime Ingredients: 6 chicken drumsticks (the original called for 8, with skin removed) 3 tb dijon mustard 1 tb lite sour cream (the original called for light mayo) 1 clove garlic, diced (the original called for this crushed) 1 lime, juiced and zested 3/4 tsp pepper salt to taste dried parsley spray of Pam Directions: Preheat oven to 400 degrees. Rinse the chicken and pat dry. Place in a large bowl and season with salt. In a small bowl, combine the dijon, sour cream, garlic, lime juice and zest, and pepper. Stir and pour over the chicken to coat well. Spray a large baking pan with non-stick cooking spray and place chicken in a single layer. Top the chicken with dried parsley. Baked until cooked through, around 35 minutes. Finish it off by placing under the broiler for 2 minutes. Sauteed Spanish Corn Ingredients: 4 ears of corn, cleaned and cut off the cob 1/2 lime, juiced chopped cilantro, for garnish shredded manchego or monterey jack (for topping) Pimenton (Spanish smoked paprika) for topping - dash on each serving 2 olive oil 1 tb butter Directions: Heat the olive oil and butter over medium-high heat. Once it has a shine, toss in the corn and stir with a spatula or spoon. Cook 3-5 minutes until caramelized, stirring as necessary to not stick to the bottom of the pan. Once the corn appears a bit browned, add the lime juice. Remove from the heat and serve topped with cheese, cilantro and pimenton.