Lunch: Deviled Chicken Thighs with Mashed Sweet Potatoes

These crispy, spicy chicken strips owe their devilish quality to a healthy dose of cayenne pepper and garlic. Served atop our velvety mashed sweet potatoes, this is one meal that will please all.

Ingredients

1/4 c. Dijon mustard
2 tbsp. Worcestershire sauce
1/4 tsp. ground red pepper (cayenne)
1 clove garlic
1/3 c. panko (Japanese-style bread crumbs)
1/4 c. loosely packed fresh parsley leaves
2 lb. skinless, boneless chicken thighs
4 medium sweet potatoes
1 tbsp. margarine or butter
salt and pepper

Instructions

Preheat broiler. Grease 151/2" by 101/2" jelly-roll pan. In large bowl, mix mustard, Worcestershire, ground red pepper, and garlic until blended. On waxed paper, combine bread crumbs and parsley.
Toss chicken with mustard mixture; place in jelly-roll pan. Broil chicken, 5 to 7 inches from source of heat, 8 minutes. Remove pan from broiler, and sprinkle chicken with crumbs (do not turn chicken over). Return pan and broil 2 minutes longer or until crumbs are browned and juices run clear when thickest part of thigh is pierced with knife.
Meanwhile, place unpeeled whole potatoes in microwave-safe large bowl; cover with vented plastic wrap. Microwave potatoes on High 5 minutes. Re-arrange potatoes and cook 5 minutes longer or until tender. Cool potatoes 5 minutes. Cut each potato lengthwise in half and scoop potato from skin into same bowl; discard skin. With potato masher, coarsely mash potatoes with margarine, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.