The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves 4
1/2 cup buttermilk
2 Tbs. Dijon mustard
2 Tbs. honey
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Pinch dried rosemary, crumbled
1/2 cup dry breadcrumbs
3 Tbs. grated Parmesan cheese
8 boneless, skinless chicken thighs
1 lb. fresh asparagus, trimmed
2 tsp. olive oil

Preheat oven to 425ºF. Combine buttermilk, mustard, honey, salt, pepper,
and rosemary in a small microwave-safe bowl. Remove 1/3 cup buttermilk mixture
to a shallow bowl, reserve remaining mixture.

Combine breadcrumbs and cheese in a small bowl. Dip chicken into 1/3 cup buttermilk
mixture, then dredge in breadcrumbs. Place chicken on a plate. Repeat with remaining
chicken pieces. Chill coated chicken 15 minutes.

Lightly coat a baking sheet with oil or cooking spray. Toss asparagus with
2 tsp. olive oil. Place in a single layer on baking sheet and roast 15 minutes
while chicken chills. Place chilled chicken on hot baking sheet with the asparagus
and bake 15 minutes. Turn chicken; bake 10 minutes more. Microwave reserved
buttermilk mixture 20 seconds. Drizzle warm sauce over chicken and asparagus
to serve.

— Adapted from The Best of Cooking Light 3