Chicken With Sage Cornbread Crust - cooking recipe

Ingredients

4 skinned and boned chicken thighs (4 oz. each)
1/8 t. each salt and black pepper
1 T. plus 1 t. Dijon mustard
1 t. olive oil
2/3 cup fine cornbread crumbs or fresh bread crumbs
1 T. minced fresh sage, thyme or rosemary, crumbled

Preparation

Preheat oven to 400 degrees. Sprinkle chicken with the salt and pepper and arrange on a rack in a baking pan.
Bake for 20 to 25 minutes or until the juices run clear when the chicken is pierced with fork.
Meanwhile, in a small bowl, combine the mustard and oil.
In another small bowl, combine the crumbs and sage.
Preheat the broiler, setting the rack 6 inches from the heat.
Brush chicken with half of the mustard mixture and sprinkle with half of the crumbs. Place under broiler for 1 minute or until golden brown.
Turn the chicken the chicken, coat it with the remaining mustard and crumbs and broil for 1 minute or until golden brown.
Serve with corn-on-the-cob and steamed green beans or broiled tomatoes.
Serves 4.