Baked Tarragon Chicken

Name: Baked Tarragon Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 59.14 ml butter, melted; 4.92 ml dry mustard; 2.46 ml garlic powder; 157.80 ml unseasoned dry breadcrumbs; 2.46 ml dried tarragon leaves; 1.23 ml salt; 0.61 ml pepper; 4 boneless chicken breasts

Submitted by MarthaStewartWanabe

"This is an easy, tasty chicken breast recipe."

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photo by Pneuma

Ready In:: 50mins
Ingredients:: 8
Serves:: 4

ingredients

59.14 ml butter, melted
4.92 ml dry mustard
2.46 ml garlic powder
157.80 ml unseasoned dry breadcrumbs
2.46 ml dried tarragon leaves
1.23 ml salt
0.61 ml pepper
4 boneless chicken breasts

directions

Heat oven to 375°F.
In a shallow dish, combine butter, mustard and garlic powder.
In another dish, combine the bread crumbs, tarragon leaves, salt and pepper.
Dip breasts in butter mixture and then coat with crumb mixture.
Place in a baking dish.
Sprinkle remaining crumbs over chicken.
Bake at 375 F for 30-35 minutes or until chicken is fork-tender and juices run clear.

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Reviews

Simple and yet impressive! Chicken was tender, flavorful, could taste the touch of mustard and it had a bit of crunch from the breadcrumbs. Much enjoyed, thanks! Made for Recipe Swap #30.

Pneuma

RECIPE SUBMITTED BY

MarthaStewartWanabe

USA

<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.  We have a beautiful 5-year-old daughter and a 3-year-old son.  I am amazed at how quickly our kids are growing and developing.  I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.  With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed.  I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive.  I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"

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