3 tbsp milk
2 tbsp dijon mustard
2 chicken breast halves
1/3 cup dried whole wheat bread crumbs
1 tsp crushed tarragon leaves
- Preheat oven to 375° F.
- Whisk milk and mustard together in a mixing bowl (or large measuring cup that won't overflow when you add the chicken to the mixture).
- In a separate bowl, combine the whole wheat bread crumbs and tarragon.
- Dip chicken in milk/mustard mixture, then roll in bread crumbs/tarragon to fully coat both sides.
- Place in shallow baking dish, cover and bake in oven for 30 minutes.
- Uncover, then bake for an additional 15 minutes.
This recipe is great cold the next day, so leftovers can be diced into a salad or sliced to make a sandwich. (If you're cooking for yourself only, cook both chicken breasts and use the second one for your lunch the following day.)
You can substitute 4 skinned chicken thighs for the two chicken breasts, but the fat content of your meal will increase substantially.
Caution: There is always some risk of salmonnella bacteria when handling raw animal products, so be sure to cook chicken thoroughly (poultry must reach 160ºF or greater throughout) and carefully clean all utensils and kitchen surfaces coming into contact with raw chicken. (I keep a spray bottle of bleach water under the sink to spray counter tops once the chicken is in the oven and I add a small amount of bleach to my dish water to fully clean all utensils and cutting boards. Bleach is safe for dishes in small quantities, but don't let gold or silver plated dishes/utensils soak in it for more than a few seconds as they will quickly tarnish.)
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