This is an excellent recipe. I tried it with boneless skinless breasts and they were juicy and tasty. I also used fresh tarragon and the leftovers next day were so flavourful i didn't even bother to heat them up. Next time i plan to bump up the fiber by adding crushed all bran cereal (the unsweetened variety) to the panko crumbs. based on the nutritional facts as presented here on the site, each serving would be 5 points on the Weight Watchers Points Plus Value program. Wonderful value for a tasty meal!
Thanks Mom4Life! I made this recipe last night and it was AWESOME! Naturally I did not have some key ingredients (LOL) so I substituted and it turned out so flippin' delicious I could not believe it. I subbed chicken thighs (bone in) for the breasts and Emeril's chicken rub for the tarragon/basil. I also used Tastefully Simple's Sweet and Sassy Mustard Sauce. The chicken turned out tender, juicy, crispy and quite similar to the texture of barbequed chicken. DF, man of few words, wants it again, and soon. Sooooo good!
This was very, very good and so very easy! I used a mix of panko & plain breadcrumbs so I could double the coating portion as the split breasts we got were on the larger size. The Dijon & brown sugar go together beautifully. I served with a wild rice mix, steamed green beans and dinner rolls for our dinner. I will make this recipe again. Thanks Mom4Life - a great recipe!!
We really liked this recipe. It was easy and tasted great. I used spicy grain mustard because we like things spicy. Yum.
Had these for dinner yesterday and we both enjoyed the blend of flavors and the fact the chicken stayed juicy. The squeeze of lemon juice was a great touch.
Simple preparation, but very nice flavor! I typically use boneless, skinless breasts for convenience and health considerations, but picked up some bone-in, skin-on breasts since I had chosen this recipe to review for the Pick-A-Chef game. I used panko for the breadcrumbs, basil rather than tarragon, and mixed up a little extra crumb mixture. Thanks for sharing this recipe--it was very good!
I was expecting a texture similar to chicken fingers, but this turned out to have a different taste and presentation. I used bone in chicken for this recipe (hadn't bought them in ages) and they gave the chicken an elegant look. The mustard combines nicely with the brown sugar (similar experience in Emeril's Cole slaw that I recently made). I used Corn Flake crumbs (great product) since I had them on hand. This recipe is so simple to prepare but would be great for company, too. Roxygirl