|Dijon mustard||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), finley minced|
|Chicken||4 Pound, cut into serving size pieces|
|Dried rosemary||2 Teaspoon|
|Freshly ground pepper||To Taste|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Preheat oven to 350°F.
Combine mustard and garlic in small bowl.
Arrange chicken in single layer in baking dish.
Brush mustard mixture generously over each piece.
Sprinkle with rosemary and pepper.
Top with Parmesan.
Bake until juices run clear when pricked with a fork, for about 45 to 55 minutes.