Spiced Mustard Chicken

Tasty, spicy, oh so good! (It also happens to be lowcarb if you use the rinds) ;) This is based on Laurie Colwin's recipe, which I received at Gail's Recipe Swap.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 2 -3  lbs chicken pieces
• 4  tablespoons Grey Poupon Dijon Mustard
• 3  tablespoons butter, melted
• 3  cloves garlic, minced fine
• 1⁄2 teaspoon  ground thyme
• 1  teaspoon ground sage
• 1⁄2 teaspoon ground cinnamon
• 2  teaspoons paprika
• 1⁄4 teaspoon ground black pepper
• 1⁄3 cup  crushed  spicy pork rinds or 1⁄3 cup  butter flavored cracker (for a high-carb version)
• 3  tablespoons  grated parmesan cheese
• 2  tablespoons  soy flour
•  butter

Directions

1. Combine mustard, one tablespoon of melted butter, garlic, thyme, sage, pepper, cinnamon, and paprika.
2. Gradually add additional melted butter and mix well.
3. Mix together the crushed pork rinds (or crushed butter crackers), parmesan, and soy flour and place in a shallow dish.
4. Coat chicken with mustard mixture.
5. Roll in rind mixture.
6. Dot with butter and bake covered at 350`F.
7. for about 45 minutes, then uncover and bake an additional 15-20 minutes.
8. Serve hot or at room temperature.
9. Experiment with the amounts on this recipe - it's very versatile!
10. You can, of course, use chicken breasts instead.