Chicken Maryland With a Baked Mustard Crust

Chicken Maryland With a Baked Mustard Crust created by DoubletheGarlic

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.

Ready In:
1hr 15mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 160°C.
  • 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.
  • Combine mustard mix ingredients in a bowl and mix thoroughly.
  • Roll chicken pieces in the mustard mix, then roll in the seasoned fresh breadcrumbs.
  • 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.
  • 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).
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RECIPE MADE WITH LOVE BY

@ImPat
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@ImPat
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"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."

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  1. pammyowl
    I thought it was pretty good but after reading the reviews I made some changes. I baked at 325F for 45 mn. covered lightly with tin foil, then uncovered and turned the heat up to 400F for 18 minutes. Perfection, crispy and perfectly cooked. Also, I used tarragon instead of thyme and I put the paprika directly in the breading, and used no butter.. I should have used more salt in the breading, but that is my fault, not the recipe's!
  2. pammyowl
    I thought it was pretty good but after reading the reviews I made some changes. I baked at 325F for 45 mn. covered lightly with tin foil, then uncovered and turned the heat up to 400F for 18 minutes. Perfection, crispy and perfectly cooked. Also, I used tarragon instead of thyme and I put the paprika directly in the breading, and used no butter.. I should have used more salt in the breading, but that is my fault, not the recipe's!
  3. DoubletheGarlic
    Chicken Maryland With a Baked Mustard Crust Created by DoubletheGarlic
  4. DoubletheGarlic
    This is a nice, solid recipe. The crumb coating adhered well, and the final product looked nice on the plate. I was grateful Chef floWer mentioned being vigilant with the breadcrumb topping. I did find this dish a wee bit on the dry side, and so to keep the topping from burning I removed the dish from the oven and drizzled evaporated milk over the chicken a total of 3x. My only oher changes to the recipe were using chicken breasts (vs leg), crushing sour cream and black pepper chips (UK: "crisps") into the breadcrumb mix, and doubling the garlic (of course! ;-). Thanks!
  5. Chef floWer
    Chicken Maryland With a Baked Mustard Crust Created by Chef floWer
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