Well, I made it for supper last night. Dh pronounced it very good.
I used regular mayo, since that's what I had on hand and used my
seasoned bread crumbs. The only problem I had was (and I have this
problem no matter how I make chicken thighs) was that they always have
dark streaks near the bone. Would it help if I take out the bone first?
....Sharon

Charles Gifford wrote:
>
> "biig" > wrote in message ...
> > I have some chicken thighs and a recipe from my sister's "4 ingredient
> > recipes" book. It calls for ....chicken thighs, a mix of miracle whip
> > and dijon mustard spread on the chicken, and bread crumbs for breading.
> > Then 1 hour at 350. Would this dish be improved with some crushed
> > garlic? And maybe some parmesan mixed into the bread crumbs? I'm a
> > "follow the recipe exactly" person and not very adventurous when it
> > comes to changing things, but like to use garlic in most things. Another
> > question is....can I substitute regular mayonnaise for the miracle
> > whip........
> > thanks a bunch....Sharon
>
> I have a similar recipe. I use mayonnaise and Dijon mustard. Definitely NOT
> Miracle Whip. That would be way too sweet. No garlic, but I use garlic salt
> and pepper. I certainly would not add bread crumbs or Parmesan. This chicken
> is especially good when eaten cold.
>
> Charlie