Last Night's Chicken

Did a great new thing with chicken last night! I'm calling it

Parmesan Deviled Chicken

1 tablespoon olive oil
1 clove garlic, minced or crushed
3-4 pounds cut-up chicken, skin on, bone in (I used legs and thighs)
1/4 cup spicy brown or Dijon mustard
2 tablespoons dry white wine
3/4 cup grated Parmesan (the cheap stuff in the green shaker)
1 teaspoon paprika
1/4 teaspoon cayenne

Preheat oven to 350.

Combine the garlic and olive oil and let 'em sit while you cut your chicken into serving pieces if it needs it -- I cut the legs off the thighs.

Now mix the mustard, wine, and garlicky olive oil on a plate with a rim. Mix the Parmesan, paprika, and cayenne on another -- for this I used a pie plate. Dip the chicken pieces in the mustard mixture, coating both sides, then roll in the Parmesan, and place in a roasting pan. (I used a non-stick roasting pan. If you don't have one, line your pan with foil, or you'll be scrubbing off Parmesan till next weekend.)

When all your chicken pieces are coated, roast for 75-90 minutes. That's all!
We really loved this.

Assuming 4 lbs chicken and 8 servings, each will have: 394 Calories; 28g Fat ; 32g Protein; 1g Carbohydrate; trace Dietary Fiber

By the way, this also has more than 2600% of your B6! 40% of your A, 52% of your niacin, 18% of your B2, 17% of your zinc, 13% of your calcium and iron. Not too shabby.