Grainy Mustard Chicken with Tarragon
This is hands down my favorite chicken recipe. It’s so full of flavor, juicy and had the perfect little crunch! Just trust me—and make it.
Thank you New School of Cooking!
- 6 boneless, skinless chicken breasts
- salt and pepper
- 1/3 cup minced shallots
- 1/2 cup coarse-grained mustard
- 1/3 cup balsamic vinegar
- 2 tablespoons fresh minced tarragon
- 2 cups bread crumbs (I use panko)
- 1 clove of garlic
- 1/4 cup chopped parsley
- 1/2 cup parmesan cheese
- 1/2 cup olive oil
Pre-heat oven to 400 degrees.
Place the chicken breasts flat on an oven proof pan. Season with salt and pepper.
Mix together the shallots, mustard, vinegar and tarragon.
Spread mixture over the top of the chicken.
In a food processor, blend together the bread crumbs, olive oil, garlic, parsley and cheese.
Evenly sprinkle the bread crumb mixture over the chicken.
Bake for 25 minutes. Serve with your favorite sides and enjoy!
***Notes: I usually only have 4 chicken breasts on hand, so I just use a little less of each ingredient.
*** Also, get in the habit of cutting chicken breasts in half, lengthwise. It really helps with this recipe too. I think it makes them more juicy.