| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
June 1994 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
ts |
Dijon mustard |
| 1/4 |
c |
Mayonnaise |
| 1 |
|
Whole boneless chicken breast with skin; (about 1 pound), |
|
|
; halved |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Chopped scallion |
| 1/2 |
ts |
Minced garlic |
| 1/2 |
c |
Fine fresh bread crumbs |
| 2 |
tb |
Drained bottled horseradish |
| 1/2 |
ts |
Chopped fresh tarragon or a pinch dried; crumbled |
INSTRUCTIONS
Preheat oven to 425F.
In a small bowl whisk together mustard and mayonnaise until combined
well.
Pat chicken dry and season with salt and pepper. Heat oil in a 10-inch
non-stick skillet over moderately high heat until hot but not smoking
and brown chicken, about 5 minutes on each side. Transfer chicken to
a shallow baking dish and pour off all but about 2 teaspoons oil from
skillet.
Add scallion to skillet and cook over moderate heat, stirring, until
softened. Stir in garlic and cook 30 seconds.
Remove skillet from heat and stir in bread crumbs, horseradish,
tarragon, and salt and pepper to taste. Spread mayonnaise mixture on
skin side of each chicken breast and top evenly with bread crumb
mixture. Bake chicken in middle of oven 10 minutes, or until cooked
through, and let stand 5 minutes.
Serves 2.
Gourmet June 1994
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