| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dijon mustard |
| 2 |
tb |
Honey |
| 2 |
tb |
Fresh lemon juice |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 1/2 |
tb |
Fresh parsley; chopped |
| 1 1/2 |
tb |
Fresh tarragon; chopped -or- |
| 1/2 |
ts |
Dried tarragon |
| 4 |
|
Chicken brest halves; 8 oz each |
|
|
Fresh tarragon sprigs for garnish |
INSTRUCTIONS
1. Preheat oven to 375.F. Line a roasting pan with foil. Spray the rack
with vegetable cooking spray.
2. In a small bowl, whisk together the mustard, honey, lemon juice, salt,
and pepper until smooth. Stir in the parsley and tarragon. Set aside 1/4
cup of the mixture.
3. Loosen the skin from each chicken breast to form a pocket. Spoon about 1
tablespoon of mustard mixture into each pocket.
4. Place chicken breast skin-side up on the prepared rack in prepared pan.
Bake until the chicken in cooked through, about 35 minutes. Place on
serving plates; garinsh with tarragon sprigs. Serve with reserved honey
mustard mixture. (To cut fat, do not eat skin. The nutritional data in
bassed on skinned chicken.)
SHORTCUT: Instead of placing sauce under chicken skin, brush it over
skinless chicken breasts. Bake as directed in step 4, basting occasionally
with remaining sauce.
Recipe by: Healthy Meals in Minutes
Posted to MC-Recipe Digest V1 #918 by Christopher and Amy Kiger
<akiger@delanet.com> on Nov 20, 1997
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