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1 teaspoon tarragon
1 tablespoon lemon zest ; grated
1 1/2 pounds chicken ; skineless, boneless breasts
1 cup bread crumbs
3 cloves garlic ; chopped
1/2 cup butter ; unsalted
2 tablespoons Dijon mustard
Submitted by nonsense
Baked chicken cutlets with a tarragon and lemon crust.
Cal: 537 Fat: 35g Carbs: 15g Protein: 39g Fiber: 1g
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
Melt butter in a skillet over low heat. Add the garlic and saute for 1 minute. Remove from heat, and stir in the Dijon mustard. Combine lemon zest, tarragon and bread crumbs on a plate. Pour garlic mixture into a shallow bowl. Dip chicken into the mixture, and then dip into bread crumb mixture to coat. Place chicken in a roasting pan or baking dish. Season with salt and pepper if desired. Cover with foil and bake at 350F (175C) for 30 minutes or until chicken is cooked through and juices run clear.
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