A Sarcastic Appetite

Chicken Breasts Roasted with Mustard & Herbs
June 30, 2010, 10:24 pm
Filed under: Uncategorized

Feel like you’ve already seen this recipe on here? Does this look oddly familiar? Yeah, well, you should know by now that some things feature prominently in my kitchen: chicken, mustard, breadcrumbs, and herbs. Oh and sarcasm. But that goes without saying.

Anyway, this is another little number that only takes about 5 minutes to prepare and then 40-45 minutes to roast – so by no means a quick dinner, but still a nice alternative to the hour and a half required to roast the whole bird. I used bone-in breasts as opposed to the chicken legs called for, but use whatever you want. I should have let it roast a little longer if only to give the breadcrumbs a nice golden brown color, but it was closing in on 9 o’clock and someone, ahem, was hungry and cranky.

Chicken Breasts Roasted with Mustard & Herbs

Adapted from The Wednesday Chef, who adapted it from Madeleine Kamman’s recipe. Serves 3, easily.

3 split breasts, bone-in and skin on

2 tbsp. minced fresh herbs – thyme, marjoram, tarragon – whatever you have

lots of salt and freshly ground pepper

4 tbsp. Dijon mustard

1/4 – 1/3 c. panko breadcrumbs (depending on how much meat you have)

3 tbsp. melted butter

Preheat the oven to 350º. Mix the herbs with the mustard in a small dish. Lay the breasts in a baking dish large enough that they have some room to spare. Season with salt and pepper, then spread the mustard and herb mixture over each breast. Sprinkle breadcrumbs over the top, then drizzle with melted butter. Roast about 40-45 minutes, until the chicken’s cooked through and the breadcrumbs are crisp.

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