Chicken With Sage Cornbread Crust

• 4 skinned and boned chicken thighs (4 oz. each)
• 1/8 t. each salt and black pepper
• 1 T. plus 1 t. Dijon mustard
• 1 t. olive oil
• 2/3 cup fine cornbread crumbs or fresh bread crumbs
• 1 T. minced fresh sage, thyme or rosemary, crumbled

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.

chicken, salt, mustard, olive oil, cornbread crumbs, fresh sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36945 (may not work)