Mustard Chicken
This chicken is crunchy and tasty and no frying in oil!
2 whole chicken breasts, split, boned and skinned
1/2 lemon
salt and fresh-ground pepper
Butter or margarine
1/4 Dijon-style prepared mustard
1/2 cup fine dry breadcrumbs
Oven: 425 degrees
Rub chicken with cut lemon and blot lightly. Season with salt and pepper. Brush lightly with soft butter and place, skin side up, in a shallow, broiler-proof pan. Roast in the oven, basting twice, 20-25 minutes, or until just tender.
Cool slightly, then spread with mustard. With fingers, press a layer of breadcrumbs evenly over chicken and put back in pan. Drizzle with two tablespoons melted butter. Broil low, at least 6 inches from heat, until crumbs are crisp and golden brown. Watch carefully that crumbs do not burn. Can be served warm or cold. Serves four.
2 whole chicken breasts, split, boned and skinned
1/2 lemon
salt and fresh-ground pepper
Butter or margarine
1/4 Dijon-style prepared mustard
1/2 cup fine dry breadcrumbs
Oven: 425 degrees
Rub chicken with cut lemon and blot lightly. Season with salt and pepper. Brush lightly with soft butter and place, skin side up, in a shallow, broiler-proof pan. Roast in the oven, basting twice, 20-25 minutes, or until just tender.
Cool slightly, then spread with mustard. With fingers, press a layer of breadcrumbs evenly over chicken and put back in pan. Drizzle with two tablespoons melted butter. Broil low, at least 6 inches from heat, until crumbs are crisp and golden brown. Watch carefully that crumbs do not burn. Can be served warm or cold. Serves four.
posted by Nightowl | 9/03/2006
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