Chicken With Sage Cornbread Crust

Ingredients

• 4 skinned and boned chicken thighs 4 oz each
• 18 t each salt and black pepper
• 1 T plus 1 t Dijon mustard
• 1 t olive oil
• 23 cup fine cornbread crumbs or fresh bread crumbs
• 1 T minced fresh sage thyme or rosemary crumbled

Directions

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