1 1/2 tbsp. Dijon mustard
1 tbsp. lemon juice
3 lg. cloves garlic, finely minced
1/2 tsp. crumbled dried rosemary
Freshly ground pepper to taste
6 sm. chicken thighs, skinned
3 c. bran flakes cereal
6 tbsp. grated Parmesan cheese

Preheat oven to 350 degrees. In small bowl combine mustard, lemon juice, garlic, rosemary and pepper. Coat chicken in mixture. Crush bran flakes and Parmesan together in sealable bag. Coat chicken in crumb mixture.

Place chicken in a single layer in a dish coated with non-stick spray. Sprinkle remaining crumbs over top. Cover with foil and bake 20 minutes. Remove foil and bake about 20 minutes longer or until juices run clear when pricked with fork.