Without exaggeration, you’re going to find this the juiciest, most tender chicken you’ve ever made. The simple ingredients are probably lounging around your kitchen cupboard right now, wondering when somebody’s going to ask them to dance. Well, Dollinks, this chicken doesn’t dance. It sings! This recipe’s a keeper!
1/4 c. (60 mL) Dijon-style mustard
1/4 c. (60 mL) canola oil, divided
2 green onions (“spring onions”), finely chopped
1/4 tsp. (1.25 mL) dried tarragon leaves
2 or 3 drops hot sauce
2/3 c. (160 mL) fine, dry bread crumbs
3 half-breasts of chicken, boned, rinsed in cold water, and blotted dry
Preheat oven to 325 deg. F. Spray-grease small roasting pan with lid.; set aside. In a flat dish or bowl, combine mustard, 1 tbsp. (15 mL) of the oil, green onions, dried tarragon, and hot sauce, mixing well. To another flat dish or pie pan, add bread crumbs.
“Butterfly” (split horizontally) each half-breast of chicken, slicing right through to make 6 pieces. Working with one piece at a time, coat chicken with mustard mixture. Dredge with crumbs and place in roasting pan. Continue until all chicken is in pan. Drizzle remaining 3 tbsp. (45 mL) oil over chicken.
Place covered roasting pan in oven for 35 min. When cooking time ends, turn off oven, leaving chicken in covered pan a further 10 min. Serves 4.
|There are many different brands: Use only Dijon-style mustard.|
|Combine mustard, 1 tbsp. of oil, onions, tarragon, and hot sauce.|
|Butterfly each half-breast of chicken ...|
|To produce six pieces.|
|Coat each piece liberally with mustard mixture.|
|Pat with fine, dry bread crumbs.|
|Cook, covered, 35 min. Turn off oven. Leave |
in oven a further 10 min.
|Serve with ... Quel coincidence! I’m blogging |
this chutney-filled squash recipe tomorrow!