Chicken with Sage Cornbread Crust
Chicken With Sage Cornbread Crust is an moderately easy dinner. Made with 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 and 2/3 cup fine cornbread crumbs or fresh bread crumbs, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 400 degrees. Sprinkle chicken with the salt and pepper and arrange on a rack in a baking pan.
Bake for 20 to 25 minutes or until the juices run clear when the chicken is pierced with fork.
Meanwhile, in a small bowl, combine the mustard and oil.
In another small bowl, combine the crumbs and sage.
Preheat the broiler, setting the rack 6 inches from the heat.
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.
Turn the chicken the chicken, coat it with the remaining mustard and crumbs and broil for 1 minute or until golden brown.
Serve with corn-on-the-cob and steamed green beans or broiled tomatoes.
Serves 4.
π· Perfect Pairings
Complete your meal with these
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