Meats & Fish
2-1/2 lbs Chicken, boneless, skinless thighs (about 12 pieces?)
5 Tbs Dijon mustard
1 Tbs Olive oil
2 tbs Thyme
Salt and pepper
1 cup Grated parmesan cheese
From "Food and Wine" magazine, 2005.
Pre-heat oven to 475° F.
In a small bowl, combine mustard, olive oil and thyme.
Season chicken with salt and pepper, then brush all over with mustard mixture.
Pat Parmesan all over each piece of chicken.
Transfer chicken to cookie sheet. Bake on the top shelf of the oven for about 15 minutes (this is the direction for breasts--too much for thighs?), or until just cooked through and nicely browned. Finish browning with broiler if necessary.