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"]
["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."]
["chicken", "salt", "mustard", "olive oil", "cornbread crumbs", "fresh sage"]