1/4 cup creamy mustard (Dijon or Dijonaisse)
1 tablespoon Worcestershire sauce
1/2 cup breadcrumbs
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
8 chicken thighs, skin removed (about 2 1/2 lbs.)
1 Preheat oven to 475 degrees.
2 Lightly grease a baking sheet.
3 In a large bowl, mix mustard and Worcestershire sauce until blended.
4 In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper.
5 Toss chicken thighs in mustard mixture and then coat with crumb mixture.
6 Place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear.