SWEET CRUNCHY MUSTARD CHICKEN
Originally from Food and Wine, 01/03, I found it posted on Cooking Light Board. Below is the review given by another poster. It has become a regular at my house and I'm always delighted when my very selective husband requests more. I make mine with bone-in, skin-on breasts and panko crumbs. You can whip together the ingredients and prep the chicken while your oven heats up. **This is one of those "Why don't I make this more often??" recipes. It's easy, delicious, uses what most of us have on hand. The chicken is tender, a little sweet, a little savory, very moist. The original calls for bone-in, skin-on breasts. I use boneless, skinless. The chicken is cooked so quickly at a high temperature that the chicken doesn't dry out. I do have to fudge a bit to get the crunchiness- which gets lost without the fatty skin: I spray the outside with cooking spray after sprinkling on the crumb mixture. Using Panko or cornmeal instead of bread crumbs would up the crunch quotient even more, I'll bet.**
Provided by Mom4Life
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees.
- In a small bowl, mix the bread crumbs, light brown sugar, tarragon or basil, kosher salt, and pepper.
- Spread the mustard all over the chicken breast and sprinkle with the crumb mixture.
- Set the breasts, skin side up, in a 9 x 13-inch glass or ceramic baking dish and roast in the upper third of the oven for about 25 minutes, or until they are cooked through and crisp.
- Serve the chicken breasts hot, with lemon wedges.
Nutrition Facts : Calories 182.3, Fat 7.5, SaturatedFat 2.1, Cholesterol 46.4, Sodium 426.8, Carbohydrate 10.9, Fiber 0.8, Sugar 3.1, Protein 17
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