BREAD-CRUMB-COATED CHICKEN

Bread-Crumb-Coated Chicken image

Yield Serves 4

Number Of Ingredients 7

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1/2 loaf country-style bread
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1 tablespoon chopped fresh sage leaves
1/2 stick (1/4 cup) unsalted butter
2 tablespoons Dijon mustard
2 whole skinless chicken legs (about 3/4 pound total)
2 skinless boneless chicken breast halves (about 3/4 pound total)

Steps:

Preheat oven to 450°F. and line a baking sheet with foil.
Tear bread into pieces and in a food processor pulse until finely ground. In a large bowl stir together 2 cups bread crumbs, Parmesan, sage, and salt and pepper to taste. Melt butter and stir in mustard and salt and pepper to taste.
With a sharp knife cut chicken thighs from legs. Pat chicken dry and brush all over with butter mixture. Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on baking sheet. Bake chicken in middle of oven until cooked through and golden, 25 to 30 minutes.