Dijon Crusted Chicken

As published in the Winter 2007 edition of Raley's Something Extra magazine.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  boneless skinless chicken breasts
•  garlic salt
•  pepper
• 1⁄4 cup Dijon mustard
• 1  teaspoon tarragon
• 3⁄4 cup panko breadcrumbs
•  oil (for frying)

Directions

1. Preheat oven to 425°F
2. Rinse chicken and pat dry.
3. Pound with a meat mallet between layers of plastic wrap to flatten slightly.
4. Lightly season with garlic salt and pepper.
5. Stir together mustard and tarragon and spread on both sides of chicken. Dip into bread crumbs, pressing to coat well.
6. Heat 1/2 inch of oil in a medium ovenproof skillet until very hot.
7. Cook chicken for about 2 to 3 minutes per side or until golden brown.
8. Place skillet in oven and bake for 5 minutes more or until chicken is cooked through.