Bread-Crumb-Coated Chicken

• 1/2 loaf country-style bread
• 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
• 1 tablespoon chopped fresh sage leaves
• 1/2 stick (1/4 cup) unsalted butter
• 2 tablespoons Dijon mustard
• 2 whole skinless chicken legs (about 3/4 pound total)
• 2 skinless boneless chicken breast halves (about 3/4 pound total)

1. Preheat oven to 450F.
2. and line a baking sheet with foil.
3. Tear bread into pieces and in a food processor pulse until finely ground.
4. In a large bowl stir together 2 cups bread crumbs, Parmesan, sage, and salt and pepper to taste.
5. Melt butter and stir in mustard and salt and pepper to taste.
6. With a sharp knife cut chicken thighs from legs.
7. Pat chicken dry and brush all over with butter mixture.
8. Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on baking sheet.
9. Bake chicken in middle of oven until cooked through and golden, 25 to 30 minutes.

countrystyle, freshly grated parmesan, sage, butter, mustard, chicken, chicken breast halves

Taken from www.epicurious.com/recipes/food/views/bread-crumb-coated-chicken-100895 (may not work)