BREADED TURKEY THIGHS WITH MUSTARD SAUCE

1/4 cup cider vinegar
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 teaspoon grated fresh ginger
1/2 teaspoon dried thyme
2 boneless skinless turkey thighs
1/2 cup fresh bread crumbs

In a small bowl or cup, combine the vinegar, mustard, brown sugar, ginger, and thyme; set aside.

Cut each turkey thigh in half. Place the turkey between two sheets of wax paper and pound to equal thickness. Transfer the turkey to a shallow bowl and pour half of the mustard sauce over it. Cover and marinate for 15 minutes.

Preheat the broiler. Coat a baking rack with non-stick spray and place the rack on a foil-lined non-stick baking sheet.

Remove the turkey from the marinade, gently shaking off the excess. Discard the marinade. Coat the turkey with the bread crumbs.

Place the turkey on the prepared rack and broil 8 inches from the heat for 6 to 8 minutes per side, or until the turkey is cooked through and the crumbs are golden.

In a small saucepan over low heat, warm the remaining half of the sauce. Serve with the turkey.

Servings: 4
Source: Prevention's The Healthy Cook: The Ultimate Illustrated Kitchen Guide to Great Low-Fat Food by the food editors of Prevention Magazine Health Books