1/4 c. Dijon style mustard
3 tbsp. honey
2 tsp. lemon juice
2/3 c. bread crumbs (prefer Progresso Italian)
1 lb. boneless, skinned chicken thighs
1 tbsp. vegetable oil

Preheat oven to 375 degrees. Lightly grease 15" x 10" x 1 1/2" jelly roll pan or spray with non-stick vegetable oil cooking spray; set aside.

Combine mustard, honey and lemon juice in shallow dish or pie plate. Place bread crumbs in another dish or pie plate. Dip chicken pieces in mustard mixture, turning to coat and then in bread crumbs. Place on pan. Drizzle evenly with oil.

Bake for 30 to 35 minutes until golden brown and cooked thoroughly.