Crispy-coated French chicken
3
- Prep Time6 min
- Total Time6 min
- Makes4 servings
Roberto Caruso
Ingredients
3/4 cup store-bought croutons
4 skinless, bone-in chicken breasts, or 8 skinless, bone-in chicken thighs
1 tbsp butter, at room temperature
2 tbsp honey-Dijon mustard, or 1 tbsp each Dijon and honey
1/2 tsp dried tarragon
Instructions
Preheat oven to 400F (200C). Place croutons in a plastic bag. Coarsely crush with a rolling pin or can. Remove skin from chicken, if necessary. Place chicken, bone-side down, on a lightly oiled baking sheet. In a bowl, using back of a spoon or your fingers, mash butter with mustard and tarragon.
Spoon a little of mixture on chicken, then spread with back of a spoon to evenly coat. Sprinkle crushed croutons overtop, then press into chicken. Roast in centre of 400F (200C) oven until golden, 35 to 40 minutes.
Nutrition (per serving)
Calories 212, Protein 33g, Carbohydrates 5.6g, Fat 5.3g, Fibre 0.3g, Sodium 186mg.
This is an elegant healthier version of fried chicken. Crushed croutons add a zesty crunch. Tangy Dijon mustard and tarragon give it a French flair.
Tomorrow's lunch
Shred chicken and add to a caesar salad.
