Baked mustard chicken from Cook’s Country Magazine, Oct/Nov 2015 (page 12)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on February 13, 2022

    I omitted tarragon and used only boneless skinless chicken thighs. The chicken was moist with very crunchy, flavorful mustard breadcrumbs. The extra steps of adding the mustard sauce to the panko and then toasting them separately first, before dredging the chicken in flour, egg and the mustard crumb, is completely worth the time. The chicken was delicious on its own, but the sour cream dijon sauce was good too. I had lost this recipe from the magazine, but I found it with my online subscription to ATK.

  • jenmacgregor18 on October 02, 2015

    The mustard breadcrumbs are very, very good. Definitely remove the skin, otherwise it's too greasy. I might also try boneless chicken thighs.

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