BAKED CICKEN WITH MAYO MUSTARD AND TARRAGON
I was looking for a chicken recipe tonight and found something that caught my eye, mayo and mustard coated chicken....so I let my imagination run wild and this is what I came up with...it was very good and so moist and the panko on top just took it to the top. I hope you like it too!!! This is a recipe for 2 people, just double...
Provided by Meg Terhar Hill
Categories Chicken
Time 50m
Number Of Ingredients 9
Steps:
- 1. I always start with frozen chicken breast, skinless and boneless...so defrost
- 2. In a small bowl combine 2 T of Mayo, I use Hellmans and always will, 2 teaspoons of mustard, dijon or brown, garlic and tarragon
- 3. Preheat the oven to 350, I use a convection toaster oven because I can't trust my real oven
- 4. Spray your baking dish with butter Pam and pat dry your chicken, I cut up my breasts sometimes because they are too big sometimes and I want some left over for lunch anyway. Place the chicken in the dish.
- 5. take the mayo mixture and spread on top of the chicken.
- 6. Take spoon fulls of the Panko and sprinkle over the chicken use enough to coat
- 7. Then drizzle melted butter over the Panko, that's it. Put in oven and bake for 30-40 min in a convection oven....it might take 40-50 minutes in a regular oven
- 8. I served this with canned corn seasoned with tarragon, salt, pepper and butter...salad and fresh baked bread.
- 9. My wine pairing was a Chardonnay, 14 Hands, a Washington State Wine, I'm a Wine Manager for a Texas Liquor Store so I'm always pairing wines with food....Enjoy
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