4 Chicken thighs; skinned
- and boned
1/8 ts Salt and pepper
1 tb Dijon mustard; +1 ts
1 ts Olive oil
2/3 c Cornbread crumbs
1 tb Fresh sage, thyme, or
-rosemary or 1 ts dry
Preheat oven to 400 F. Sprinkle chicken with salt and pepper. Bake
20 to 25 minutes until juices run clear. In a bowl combine mustard
and oil. In another bowl combine crumbs and herbs. Preheat broiler.
Set rack 6" from heat. Brush half of mustard on chicken and
sprinkle on crumbs. Broil until brown, turn chicken and repeat on
other side.
