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. Simple to make and full of bold, satisfying flavors.
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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