Chicken With Sage Corn Bread Crust
|Skinned boned chicken thighs||16 Ounce (Four 4 Ounce Each Pieces)|
|Black pepper||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.