Ingredients

Serves 4

　　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)

　　

Step 1

Preheat oven to 450°F. and line a baking sheet with foil.

　　

Step 2

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.

　　

Step 3

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.