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Chicken With Sage Corn Bread Crust

Healthy.Eater's picture
  Skinned boned chicken thighs 16 Ounce (Four 4 Ounce Each Pieces)
  Black pepper 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Dijon mustard 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Olive oil 1 Teaspoon
  Fine corn bread crumbs/Fresh bread crumbs 2⁄3 Cup (10.67 tbs)
  Minced sage/Thyme/rosemary/1 teaspoon dried sage/thyme/rosemary, crumbled 1 Tablespoon

1 Preheat the oven to 400°F. Sprinkle the chicken with the salt and pepper and arrange it on a rack in a baking pan. Bake for 20 to 25 minutes or until the juices run clear when the chicken is pricked with a fork. Meanwhile, in a small bowl, combine the mustard and oil. In another small bowl, combine the crumbs and sage.
2 Preheat the broiler, setting the rack 6 inches from the heat. Brush the chicken with half of the mustard mixture and sprinkle with half of the crumbs, then transfer the baking pan to the broiler. Broil the chicken for 1 minute or until golden brown. Turn the chicken, coat it with the remaining mustard and crumbs, and broil 1 minute more or until golden brown.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1092 Calories from Fat 309

% Daily Value*

Total Fat 34 g52.4%

Saturated Fat 6.7 g33.6%

Trans Fat 0 g

Cholesterol 440 mg146.7%

Sodium 1473 mg61.4%

Total Carbohydrates 93 g30.9%

Dietary Fiber 6.6 g26.5%

Sugars 0 g

Protein 107 g213.9%

Vitamin A 12.7% Vitamin C 22.6%

Calcium 12.2% Iron 58.8%

*Based on a 2000 Calorie diet

Chicken With Sage Corn Bread Crust Recipe