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    You are in: Home / Recipes / Poulet Rôti En Crapaudine (Roast Chicken Breasts Matou) Recipe
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    Poulet Rôti En Crapaudine (Roast Chicken Breasts Matou)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Chef Kate's Note:

    For those who want just enough for dinner, just breast meat, no leftovers--a succulent way to roast a chicken breast and have some stuffing too. From Chicago's Cafe Matou. Think of the panade as a base--be creative--add what you like. Note: If you can't get whole breasts, buy two chickens, bone out the whole breast, keeping the skin in tact, and use the balance of the birds for fricasees, stock, or whatever.

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    Units: US | Metric


    1. 1
      Preheat oven to 450 degrees F.
    2. 2
      Combine butter, garlic, salt, pepper, tarragon, mustard, shallot and bread crumbs to form a panade.
    3. 3
      Stuff chicken breasts under the skin with the butter panade.
    4. 4
      Roast chicken breasts for 25 minutes at 450°.
    5. 5
      Serve with pan juices.
    6. 6
      Note: This is VERY buttery--you can cut back on the butter, sub some olive oil for the butter. You can also double up on the panade (but not the butter) and roast any excess stuffing in a baking dish beside the chicken.

    Ratings & Reviews:


    Nutritional Facts for Poulet Rôti En Crapaudine (Roast Chicken Breasts Matou)

    Serving Size: 1 (218 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 693.3
    Calories from Fat 539
    Total Fat 59.9 g
    Saturated Fat 33.1 g
    Cholesterol 214.8 mg
    Sodium 453.3 mg
    Total Carbohydrate 6.9 g
    Dietary Fiber 0.5 g
    Sugars 0.5 g
    Protein 32.1 g

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