Deviled Chicken Thighs with Mashed Sweet Potatoes

NEED:
1/4 cup Dijon mustard
2 tablespoon Worcestershire sauce
1/4 teaspoon ground red pepper (cayenne)
1 clove garlic, crushed with press
1/3 cup bread crumbs
1/4 cup loosely packed fresh parsley leaves, chopped
2 pound skinless, boneless chicken thighs, cut into 1-inch-wide strips
4 medium sweet potatoes
1 tablespoon margarine or butter

Preheat broiler. Grease a jelly-roll pan.** don't have a jelly roll pan? Use a baking pan that is large enough to hold the ingredients. ** 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.

ENJOY!