Most oven baked chicken is made with regular bread crumbs. But, this Chicken With Corn Bread Crust recipe is a nice change from the ordinary. Adding herbs gives the chicken a boost of flavor.
4 skinned and boneless chicken thighs
1/2 tsp kosher salt
1/2 tsp cayenne pepper
2 tablespoons of Dijon mustard
1 cup of fresh Corn Bread Crumbs
(You can make your own or use a mix. I use Betty Crocker.)
1 tablespoon of olive oil
1 tablespoon of melted unsalted butter
1 tablespoon of fresh sage, thyme and rosemary
Preheat your oven to 400 degrees. Sprinkle the chicken with the kosher salt and cayenne pepper.
In a bowl, combine the Dijon mustard and 1 tablespoon of olive oil.
In another bowl, combine the cornbread crumbs and the fresh herbs.
Brush the chicken with the Dijon mustard mixture and then sprinkle with the cornbread mixture onto the chicken patting down for each side. Place into a greased broiling pan.
When all chicken pieces have been coated with the cornbread mixture, drizzle with the 1 tablespoon of melted butter. Place into 400 degree oven for 25 minutes.
To brown on the top, you can broil the chicken for the last 5 minutes of the cooking process.
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