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Lemon Pepper Chicken

6 chicken skinless thighs
6 teaspoons (or more) Whittington’s Lemon Pepper
¾ – 1 cup S & W Whole Egg Mayonnaise 
100g grated parmesan
½ cup white wine
Extra virgin olive oil

Preheat oven to 180 degrees & lightly oil an oven proof dish. Lay chicken in the dish & place 1 dessertspoon of mayonnaise on top of each thigh. Then sprinkle approx 1 teaspoon or more of lemon pepper on top, according to your liking. Finish with 1 teaspoon of grated parmesan. 
Splash the white wine around the thighs & cover with foil.  Cook chicken in the preheated oven for 20 minutes or until cooked. Remove thighs from the oven & place on a warm plate to rest. Place the pan juices back in the oven & reduce the liquid (approx 5 mins). Pour the juices over the chicken & serve with a fresh garden salad.

Serves: 4

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