| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
American, Poultry |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unsalted Butter |
| 1 |
|
Garlic Clove, Minced |
| 1 |
T |
Dijon Mustard |
| 1/2 |
c |
Dry Breadcrumbs |
| 1 1/2 |
t |
Lemon peel, grated |
| 1/2 |
t |
Dried Tarragon, Crumb. |
| 3 |
|
Chicken Breast Halves |
|
|
Salt And Pepper |
INSTRUCTIONS
1998
Preheat oven to 375øF. Like a baking pan with foil. Melt butter in
heavy medium skillet over lo heat. Add garlic and saute 1 minute.
Remove from heat and stir in mustard. Mix bread crumbs, lemon peel and
tarragon on plate. Turn chicken in butter mixture to coat, then turn
in crumbs, coating completely. Arrange skin side up in prepared pan.
Sprinkle with salt and pepper. Bake until chicken is cooked through,
basting occasionally with pan drippings, about 1 hour. Serve hot.
Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Feb 28,
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