4 skinned and boned chicken thighs (4 oz. each)
1/8 tsp. each salt and black pepper
1 tbsp. plus 1 tsp. Dijon mustard
1 tsp. olive oil
2/3 cup fine cornbread crumbs or fresh bread crumbs
1 tbsp. minced fresh sage, thyme or rosemary, crumbled

Preheat oven to 400°F. 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.