Tarragon – Mustard Chicken
Juicy, crumb-coated chicken breasts brushed with a Dijon–tarragon mixture and baked until golden.
Servings 4 people
Ingredients
- 3 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 2 garlic cloves garlic (minced)
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
- 2 cups regular or whole wheat panko bread crumbs
- 4 skinless boneless chicken breast halves
Instructions
- Preheat oven to 450°F.
- In a small bowl, whisk together mustard, olive oil, garlic, and tarragon.
- Put breadcrumbs on a rimmed plate or pie pan.
- Salt and pepper the chicken breasts.
- Spread mustard mixture over both sides of each piece of chicken.
- Dip chicken into the breadcrumbs to coat both sides.
- Place chicken on a baking sheet coated with cooking spray or oil.
- Bake at 450°F until crumb coating is golden brown and chicken is cooked through, about 14 minutes.
- Serve hot. Serves 4.
Notes
Use fresh tarragon for the best flavor. Pair with roasted vegetables or a crisp salad.
