For more recipes, info on Schatar's cookbook, or her cooking show on Amazon Prime called Poultry Princess - check out www.PoultryPrincess.com
Chicken With Herb Cornbread Crust:
4 large skinless, boneless chicken thighs
1/8 tsp. salt
1/8 tsp. pepper
1 c. Dijon mustard (can add more, up to 1 cup)
1/2 tbsp. olive oil (add proportionally to mustard)
2/3 c. cornbread crumbs (can make from scratch)
1 tbsp. fresh sage (or 1 tsp. of dried sage)
1 tbsp. fresh thyme (or 1 tsp. of dried thyme)
1 tbsp. fresh rosemary (or one tsp. of dried rosemary)
Preheat your oven to 400 degrees.
Rinse, dry and sprinkle chicken with salt and pepper.
Bake for 30 minutes.
Combine mustard and oil in a small bowl.
Combine cornbread crumbs and herbs in separate bowl. (To make your cornbread crumbs from scratch, use self-rising corn meal, eggs, milk, salt and water, bake in a greased cast iron skillet in the oven at 400 for 20 minutes)
Preheat broiler to 400.
Set rack at least 6 inches from heat.
Brush half of mustard on chicken and sprinkle on the crumbs.
Broil until brown.
Turn chicken over and repeat on other side.
Pairs well with candied carrots and asparagus tips.
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