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Ingredients:

8 small chicken thighs, skin removed
3 tablespoons Dijon style mustard
1 tablespoon light or fat-free mayonnaise
1 clove garlic, crushed
1 lime, squeezed, and lime zest
3/4 teaspoon pepper
salt
dried parsley

Preheat oven to 400∞. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.

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