1 1/2 tbsp. mustard
1 tbsp. lemon juice
5 lg. cloves of garlic, chopped
1/2 tsp. dried rosemary
1/2 tsp. oregano
Fresh ground pepper to taste
6 chicken thighs, skinned
6 tbsp. grated Romano cheese
3 c. bran flakes cereal
Lemon slices
Fresh herbs to garnish

Preheat oven to 350 degrees. In small bowl combine mustard, lemon juice, chopped garlic, rosemary, oregano and black pepper. Coat chicken in mustard mixture. In ziplock plastic bag combine bran flakes and Romano cheese. Seal bag and crush flakes. Place chicken pieces in a bag a few at a time and shake to coat with crumb mixture. In baking dish coated with non stick spray, arrange chicken in single layer. Sprinkle remaining crumbs over top. Cover with foil and bake 20 minutes. Remove foil, bake 20 minutes longer or until juices run clear when pricked with fork. Garnish with lemon slices and fresh herbs. Makes 6 servings.