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Chicken Filet With Tarragon Crust
Submitted by Phwriter on September 16, 2012 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 4 whole Medium-sized Boneless, Skinless Chicken Filets
- ½ cups Bread Crumbs
- ½ cups Fresh Tarragon Leaves, Minced Finely
- ½ cups Parsley, Minced Finely
- 1 pinch Salt
- ½ teaspoons Pepper
- 2 Tablespoons Dijon Mustard
- 1 teaspoon Garlic Powder
- 3 Tablespoons Butter, Melted
Preparation Instructions
1. Preheat oven to 200 C.
2. Pat dry the chicken filets. Set aside.
3. In a bowl, mix the bread crumbs, tarragon, parsley, salt and pepper.
4. In another bowl, prepare a paste of mustard and garlic powder.
5. Dip each chicken filet in the mustard paste to coat evenly, then dredge in bread crumb mix.
6. Arrange in a greased baking dish. Generously drizzle with melted butter.
7. Bake for 30 minutes, and serve warm.
Goes well with my favorite tagliatelle.
