| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Stern2 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Fresh breadcrumbs 750 mL |
| 1/4 |
c |
Chopped fresh parsley 50 mL |
| 1 |
tb |
Chopped fresh rosemary 15 mL |
| 3 |
|
Cloves garlic; minced 3 |
| 1 |
ts |
Salt 5 mL |
| 1/2 |
ts |
Freshly ground black pepper 2 mL |
| 2 |
|
Chickens; (about 3 pounds/1.5 |
|
|
; kg each) 3 |
| 3 |
tb |
Dijon mustard 50 mL |
| 1/4 |
c |
Extra virgin olive oil 50 mL |
| 1/4 |
c |
Lemon juice 50 mL |
| 1 |
|
Clove garlic; minced 1 |
| 1/4 |
ts |
Hot red pepper flakes 1 mL |
INSTRUCTIONS
BASTING SAUCE
In a shallow dish, combine breadcrumbs with parsley rosemary, garlic, salt
and pepper.
Cut each chicken into 4 pieces. Pat dry and brush all over with mustard.
Press breadcrumbs onto all sides of chicken.
Heat oven to 375F/190C. Brush a large baking dish with some olive oil and
heat in oven 3 to 5 minutes. arrange chicken in hot pan with the skin side
down. Bake 25 minutes.
Combine lemon juice with garlic, hot pepper flakes and olive oil. After
chicken has been in the oven for 10 minutes, baste it with half of this
mixture. Turn chicken over after 25 minutes and bake another 25 minutes,
basting again half way through.
Converted by MC_Buster.
NOTES : Makes 6 to 8 servings
Converted by MM_Buster v2.0l.
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