Chicken Maryland With a Baked Mustard Crust

READY IN: 1hr 15mins
Recipe by ImPat

From our local state paper and submitted by a gourmet butcher Vince Garreffa, it sounds so good, hoping to try it shortly so times are estimated. His intro was "The "love of my life" cooked this for me using turkey legs for Christmas. I loved it so much that I cook it often with chicken because it's quick, easy and tasty. Maybe you can use this recipe with turkey Marylands for Christmas in July but do cook them for longer because the bigger size of the Marylands." Christmas in July reference is that it is our winter and some people celebrate with a traditional Christmas lunch/dinner then and will do cold fare at Christmas during our summer.

Top Review by Chef floWer

Yum! We really enjoyed this chicken recipe, I followed the recipe as written but I think I "crumbled" the bread to fine and it over cooked in the oven after 60 mins of cooking. This had nothing to do with the recipe, except I should have been more vigilant with the bread and watched the oven. I served it with a tomato salad and curry pasta. Thank you for posting the recipe I'm Pat.

Ingredients Nutrition


  1. Preheat oven to 160°C.
  2. Season the centre of a 3 day old loaf (crumble the bread or give it a quick blitz in a food processor) with freshly cracked black pepper and lake salt.
  3. Combine mustard mix ingredients in a bowl and mix thoroughly.
  4. Roll chicken pieces in the mustard mix, then roll in the seasoned fresh breadcrumbs.
  5. Place skin side up (in a shallow baking tray and dob the breadcrumbs with small dots of the butter and then sprinkle with sweet paprika.
  6. Bake slowly for 1 to 1 1/4 hours (if doing turkey allow longer times and more of other ingredients to allow for size of turkey marylands compared to chicken).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a