This is an elegant healthier version of fried chicken. Crushed croutons add a zesty crunch. Tangy Dijon mustard and tarragon give it a French flair.
Ingredients
3/4 C. store-bought croutons
4 skinless, bone-in chicken breasts or 8 skinless, bone-in chicken thighs
1 Tbs. butter, at room temperature
2 Tbs. honey-Dijon mustard or 1 Tbs. each Dijon and honey
1/2 tsp. dried tarragon
Directions
Preheat oven to 400 degrees. Place croutons in a plastic bag. Coarsely crush with a rolling pin or can. Remove skin from chicken, if necessary. Place chicken, bone-side down, on a lightly oiled baking sheet. In a bowl, using back of a spoon or your fingers, mash butter with mustard and tarragon. Spoon a little of mixture on chicken, then spread with back of a spoon to evenly coat. Sprinkle crushed croutons overtop, then press into chicken. Roast in centre of 400 degree oven until golden, 35-40 minutes.
Tip: For a next-day lunch, shred chicken and add to a Caesar salad.
Yield: 4 servings
